Pizza Dough Rising Too Fast!
I’m making pizza dough. The hydration, just water, is 67%. I used a biga to start it, with 2 grams yeast. After reading several recipes for New York style pizza for which the secret is apparently a long, long, long rise, up to five days, I decided to try a two or three day retarded rise in the fridge (Moses, I hate that word! Can we call it a “prolonged rise”or a “delayed rise?”). I mixed the dough and kneaded it; I added 2 grams more of yeast. It’s very nice, if a little wet, formed it into the traditional ball and placed it in an oiled glass bowl, covered with plastic wrap, and put it in the fridge. On a low shelf. Towards the back. Where science says it’s colder. And the dough, in less than an hour, has already almost doubled! Did I use too much yeast? Are the temps off? Is my fridge on the fritz (everything else in there is cold)? Or does the dough have an initial rapid rise?