I made a pizza dough and put it in the fridge until tomorrow. 100% wheat flour, 68% water, 3% salt, 0.3% yeast.
I don't remember where I got the recipe, I kind of obsessed with pizza last year and tried many recipes and this one gives the best crust and flavor for me. But I don't remember how to handle the dough after the cold fermentation in the fridge.
What I do is, mix the ingredients, knead just a little until it's not so sticky. After some rest I fold the dough and give it another rest, I repeat this a few times until the dough is smooth. The last time I divide and form the individual balls, put them in separated closed containers and put it in the fridge until the next day (usually 18-24 hours).
I take it out of the fridge about 8 hours before cooking them, but I don't remember if I should reshape the balls to strengthen the gluten (and then let them rest) before stretching and cooking them. Or should I just take it out of the fridge and not touch it until ready to stretch and cook?
Best Answer
Your recipe is very close to the one I use regularly. But I´m doing the cold fermentation as bulk proof. Then do the dough-balling ~5h (for 1d dough) to ~4h (for 2d dough) before baking and let them sit at room temperature. This works very well for me, but there are lots of variations possible in this process, so it´s recommendable to do some experimentation to figure out the process that works best with your ingredients and in your setting.