Making Dough in advance


I'm planning on a pizza party - can I make the dough 3-4 days inadvance instead of the 48 hours and if so do I ball it after 24 hours or wait until the day before I'm going to use it before balling it. ( Let the Bulf ferment longer or the balls of dough ? )

Anthony M.
posted over 1 year ago

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If you want to go longer with the bulk ferment I'd suggest you lower the yeast to perhaps 0.5% or even a tad lower. You don't want the dough to overferment. Do the bulk ferment for the first 3.5 days or so then divide and reball and let ferment for the 12 remaining hours.

Just my 0.02 cents...

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Mike K.
posted over 1 year ago


I've never changed yeast % when slow fermenting in a refrigerator, it just gives it a better end flavor - just wondering if it's better to do that long ferment in the bulk or the ball ?

Anthony M.
posted over 1 year ago


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