Can refrigerating pizza dough for an hour after mixing make rolling it out easier?!


Question: i saw on a show on food network where the lady had dough (it wasnt pizza dough it was for cookies or something) but she had wrapped it in plastic and put it into the refridgerator for an hour and said that doing that would make rolling it easier. does anything know if this works for pizza dough?


Answers: i saw on a show on food network where the lady had dough (it wasnt pizza dough it was for cookies or something) but she had wrapped it in plastic and put it into the refridgerator for an hour and said that doing that would make rolling it easier. does anything know if this works for pizza dough?

Yes, chilling the pizza dough (I usually punch down the dough after it has doubled on the first rise and after the second rise, punch it down, cover the dough and leave it in the refrigerator at least overnight until I can get around to making the pizza). When I come back to the dough, it usually has risen again but then I punch it down and use it. This I discovered on my own years ago by necessity when I didn't have time and learned it makes the dough easier to work. I've also seen it recommended in a pizza cookbook.

I use the tips of my finger, both hands to push the dough out. Pizza dough is hard to roll. It snaps back.

i dont think so cause usually with pizza dough the colder it is the harder it is. i would say letting it get to room temp would make it easier

If you refrigerate it too cold, the yeast will die, so be smart and put it on room temperture





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