I am going on a road trip and the place we are going has a pizza oven. Great joy. So I am wanting to transport dough with me so that we can have it the day after we arrive.
I make the Neapolitan dough from the book with poolish. So it’s a 3-4 day process with the poolish. The journey is 5 hours.
How can I transport the dough. I have a cool box (but that will probably only work for a large ball of dough rather than 12 small balls). Should I make dough and not ball it and transport it in the cooler. Therefore giving it 24 hours ish in a big ball and then another 24 hour ferment in balls once I arrive.
Or should I ball it up? Freeze it? Try keep it cool?
I’m a little stuck.
Can’t make it once I’m there.