Relaxing dough — why does it occasionally tighten up?
Hi — I’m curious to know why there are times when I leave pizza dough in the fridge overnight that it seems very much not relaxed the next day. (I don’t know the term for “not relaxed” — tight? Rubber-bandy?) In any case I thought that leaving doughs to rest for hours would relax the dough, and — perhaps incorrectly — I thought leaving the dough in the fridge would definitely relax it. However, there are times when I take dough out the next day it is almost impossible to roll out and it springs back much like a rubber band.
To complicate answering my question, I tend to throw ingredients together for pizza dough without sticking to a recipe or method. Sometimes I’ll use a starter, sometimes I’ll use bread flour, sometimes I’ll add oil, sometimes I knead a lot and other times not so much — so if it’s an ingredient or a method causing the rubber band dough I may be too inconsistent to narrow down an answer. But — in a very general way — is there a combination or ratio of ingredients or a method that tends to create dough that doesn’t relax in the fridge?