Making pizza from scratch is one of life’s simple pleasures. Whether you’re preparing a homemade pizza for a family dinner or creating a custom pizza for a special event, pizza dough is a crucial component. Many people make their dough ahead of time and store it in the fridge for later use. But, once the dough is in the fridge, you might wonder: How do you use pizza dough that’s been stored there?
Using pizza dough from the fridge can sometimes seem tricky, especially if you’ve never done it before. The good news is that with a little preparation and understanding, you can easily work with cold dough and achieve great results. In this article, we’ll guide you through the best methods for using pizza dough from the fridge. We’ll cover what you need to know about refrigerating dough, how to handle it properly before baking, and tips to ensure your pizza comes out perfectly.
Why Refrigerate Pizza Dough?
Refrigerating pizza dough is a popular method because it allows the dough to ferment slowly. When dough is left to rest in the fridge, the yeast has time to develop more flavor, leading to a richer, more complex taste. This process, called cold fermentation, also improves the dough’s texture, giving it a chewy yet airy consistency when baked. It’s the reason why many pizzerias refrigerate their dough for 24 hours or more.
Refrigerated dough can last up to 3 days in the fridge, making it convenient to prepare in advance. However, just because it’s been chilling in the fridge doesn’t mean it’s ready to use right away. There are a few important steps to follow before you start shaping your pizza.
1. Take the Dough Out Early
The first step in using pizza dough from the fridge is to allow it to come to room temperature. Cold dough is difficult to stretch and can result in a tough, dense crust. To avoid this, remove the dough from the fridge about 30 minutes to 1 hour before you plan to use it. This will allow the dough to warm up and become more pliable, making it easier to work with.
If you don’t have time to let the dough rest at room temperature, you can speed up the process by placing the dough in a slightly warmed oven (with the oven turned off). Just be sure the oven is not too hot, as this could begin cooking the dough. Alternatively, you can place the dough in a warm spot in your kitchen, such as near a stove or on a countertop in direct sunlight.
2. Check the Dough for Freshness
Before you start working with your dough, make sure it’s still in good condition. Dough that has been sitting in the fridge for more than a few days may not rise properly or could have an off smell. If the dough is too sticky, overly wet, or smells sour (not in a good way), it may be past its prime and should be discarded.
Fresh pizza dough should be smooth and slightly elastic. It should have a slight, pleasant yeasty aroma and a soft texture. If you’re unsure, it’s always a good idea to check the dough before proceeding.
3. Punch Down the Dough
Once the dough has warmed up, you may notice it has risen a bit in the fridge. When this happens, the dough may have created air bubbles inside, which can make it difficult to shape into a pizza. To fix this, punch the dough down with your fist. Gently press the dough to release some of the air and redistribute the yeast. This will help the dough to be more manageable when you roll or stretch it out.
Once the dough has been punched down, divide it into portions if you’re making multiple pizzas. Each portion should be about 200-250 grams for a standard personal-sized pizza. If you’re making a large pizza, you may only need one portion.
4. Flour Your Surface and Hands
To prevent the dough from sticking to your hands or the work surface, generously flour both. You can use all-purpose flour or, if you prefer a more traditional approach, semolina flour. Sprinkle the flour evenly on the countertop or a large cutting board, and rub a bit onto your hands as well.
This will help you work with the dough without it becoming sticky and difficult to shape. Keep in mind that too much flour can make the dough dry, so use just enough to keep the dough from sticking.
5. Roll or Stretch the Dough
Now that the dough is ready, it’s time to shape it into a pizza. You can either roll the dough with a rolling pin or stretch it by hand. Rolling pins are convenient for quickly flattening dough, but stretching the dough by hand gives you a more traditional, airy pizza crust.
Rolling the Dough
If you choose to roll the dough, place it on your floured surface and use a rolling pin to flatten it. Start from the center and work your way outward, turning the dough occasionally to ensure it stays even. If the dough is still cold, it may resist rolling, so allow it to rest for a few minutes before trying again. Be gentle to avoid overworking the dough, as this can lead to a tough crust.
Stretching the Dough
Stretching dough by hand is a traditional method used by many pizzerias. Start by pressing the dough gently with your fingers to form a small disc. Then, lift the dough and hold it by the edges, letting gravity pull the dough down as you gently rotate it. You can also drape the dough over your fists and use a stretching motion to elongate it. Be careful not to tear the dough.
If the dough shrinks back as you stretch it, let it rest for a few minutes and then try again. It’s important to give the dough time to relax, as it can sometimes be tight after being refrigerated.
6. Preheat Your Oven or Grill
Once your pizza dough is stretched and ready, it’s important to preheat your oven or grill. A high temperature (around 475-500°F or 245-260°C) is essential for achieving a crispy, golden-brown crust. If you’re baking the pizza on a stone or baking sheet, be sure to preheat it along with the oven. This ensures that the pizza starts cooking immediately when it enters the oven.
If you’re using a pizza stone, it’s also a good idea to dust it lightly with flour or cornmeal to prevent the dough from sticking.
7. Add Your Toppings
Now comes the fun part: adding toppings! Whether you like a classic Margherita pizza with tomato, mozzarella, and basil or a more elaborate combination of meats and vegetables, be sure not to overload the pizza with toppings. Too many toppings can make the pizza soggy and prevent the crust from cooking properly.
Start with a thin layer of sauce, followed by cheese and toppings. Remember, less is more when it comes to pizza toppings, as the dough needs room to cook evenly.
8. Bake the Pizza
Place your prepared pizza in the preheated oven or on the preheated pizza stone. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbling. Keep a close eye on the pizza to ensure it doesn’t overcook or burn.
If you’re using a grill, you can cook the pizza over indirect heat, closing the lid to create an oven-like environment. This can give your pizza a wonderful smoky flavor and crispy crust.
9. Let It Rest Before Cutting
Once the pizza is done, remove it from the oven and let it rest for a few minutes. This allows the cheese to set and prevents any hot sauce or toppings from spilling when you cut the pizza. Use a pizza cutter or sharp knife to slice the pizza into wedges, and enjoy!
Conclusion
Using pizza dough from the fridge is a great way to save time while still making delicious pizza. With a little preparation, you can transform cold dough into a crispy, flavorful pizza crust. Remember to allow the dough to come to room temperature, punch it down, and work with it carefully to avoid tearing. Whether you choose to roll or stretch the dough, the result will be a pizza that’s just as good as one made with fresh dough.
By following these simple steps and tips, you can confidently use pizza dough from the fridge to create a homemade pizza that’s crispy, flavorful, and satisfying. Happy pizza making!
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