Looking for some advice on cold-rising my dough. Using the recipe below (weighed the ingredients) I made the dough and let it sit as prescribed, for about 9 hours. It rose to almost double the size. I then cut it into four pieces and put each one in a container - it had a very smooth and nicely compliant texture. They have been in the refrigerator for over 12 hours now but have not risen at all; should they? I had planned to keep it refrigerated for a total of 3-4 days.
The flour was Antimo Caputo 00, the yeast a new package of Fleishman's Rapid Rise, and highly filtered water that I get from a local water store.
Basic Neapolitan Pizza Dough
• 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
• .4 ounces kosher salt (about 4 teaspoons)
• .3 ounces (about 2 teaspoons) instant yeast
• 13 ounces water
1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
2. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.