How to store pizza dough in the fridge?
I’m making about 12 pizza doughs. Typically when I make a few, I store each one in a ziplock and try to reduce air. But in this case I was wondering if I can just get away with a full size baking sheet and store as many dough with enough space between. Then wrap in cling wrap to secure it from drying.
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The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough in its bowl with plastic wrap to keep the surface of the dough from drying out. You can also freeze the dough in well-wrapped 1/2-lb. balls for up to 3 weeks. Thaw overnight in the refrigerator before using.
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Quick Answer about "How to store pizza dough in the fridge?"
You have several storage options for keeping your pizza dough in the fridge. You can put the dough in a bowl and cover the surface with plastic wrap, wrap the entirety of the dough in plastic wrap, or simply place it in a sealed plastic bag or airtight container.Can you refrigerate pizza dough after it rises?
You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.How do you store pizza dough for later?
You can simply place the dough in a plastic storage container with a lid or you can wrap the dough directly in plastic wrap. It is also easy to place the dough in a large zippered bag, press the air out of the bag and seal it. Once wrapped, the dough can go right into the fridge.HOW TO PROPERLY FREEZE THE PIZZA DOUGH
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Answer 2
When I make a batch of pizza dough, I ball the dough (typically 12-18 oz for the size pizza I make), and put on an oiled half sheet pan (or a 2 inch hotel pan). I am generous with the oil in the bottom of the pan and cover all sides of the dough ball when I put it into the pan. I usually have 6 balls in the pan.
Even if the dough touches, the oil should prevent the balls from turning into one huge slab of dough. I cover the dough with plastic wrap, but in the pizzeria I worked at, we just covered with oil.
I never take dough out of the refrigerator and stretch immediately. I take however many I need out, and let them warm slightly before I stretch out the pizza.
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