May 20, 2013 - 7:50am
Retarding pizza dough - flour or oil the bag?
Have pizza dough made to retard in the fridge for use later tonight - is it better to oil or flour the bag in which it will be resting? I've oiled it previously with decent results, just curious on opinions if it would be better to flour? Thanks for any input!
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the best for them I bulk retard all of my dough in an oiled; plastic metal or ceramic bowl of proper size.and cover with oiled plastic wrap in case it gets that high.
Happy baking
I agree a bowl would be preferable but used the last of my plastic wrap yesterday making a walnut and cranberry country loaf, so a bag it is for today. My fridge often doesn't have space for my large rising bowl which is why I've had to use a bag in the past, too. Need to get a more space efficient vessel.
Thanks, your expertise is greatly appreciated!
For pizza I made the dough balls and oil the inside of plastic zipper bags with spray olive oil. Put each ball in its own bag and off to the fridge they go. When you are ready to bake, let them come to room temperature and turn the bag inside out and you are good to go.
I make a lot of pizza's wfo and indoors. I just spray some olive oil in a small zip plastic freezer bags or regular plastic bag and place one pizza ball into each bag and let them retard overnight or up to 2-3 days in the frig. also takes up a lot less space in the frig. I don't usually bulk retard (unless doing 30 or so pizza's for a party) because I like to handle the dough as little as possible. It's also very easy this way, if I don't use up all the pizza dough I can just toss them into the freezer. By freezing individually, I will always have one or more pizza's ready just by thawing the dough for about an hour on the counter before baking.
Sylvia
If dinner plans change I can just leave it in there or throw it in the freezer.
Do you deflate it before you freeze? I have frozen dough only once before and honestly can't remember what I did!
No, I don't. Usually I know how many pizza's I plan of making that day. So I will put extra right into the freezer. If I do have a couple left over I put them right into the freezer as soon as I see there's extra. I don't freeze them for long periods..usually no more than a month at most. The longer I plan on keeping or fermenting the dough...the less yeast will go into the making of it.
Sylvia