Hello all,
I'm very new to making pizza, and I decided to try Pete-zza's modified Lehmann NY style dough formulation from
https://www.pizzamaking.com/forum/index.php?topic=2223.msg19563#msg19563I was very careful weighing out the ingredients, so I'm confident I got the proportions correct. It's currently fermenting in the refrigerator, where it's been for about 26 hours now.
My question at this stage is: How much should the dough be rising in the refrigerator? After more than a day, I don't think it's doubled in size yet. I know there isn't a lot of yeast in this recipe, so perhaps I shouldn't expect much of a rise. Will it rise more when it comes up to room temperature for a few hours before I bake it?
My only other experience making pizza dough was with a recipe from America's Test Kitchen that uses more yeast, has sugar, and is made in a food processor instead of a stand mixer. That dough rises a lot - more than doubling in a 1 or 2 day ferment. I've had inconsistent results with that recipe (probably due more to my poor technique) so it made sense to try one of the popular recipes on this forum.
I guess I'll know if I have a problem with this dough or not when it comes time to stretch it. That's the hardest part for me right now.
Nick
