Pizza Gods,
I usually make pizza for my family on Friday nights and follow Vito’s poolish recipe (a ton of yeast) and then cold ferment for 48 hours in a proofing box in the fridge.
After balling my dough last night, I put the balls in my proofing box then fell asleep forgetting to refrigerate. It sat on the countertop from about 9 pm to 5 am at room temp (about 70 F). At 5 am I put it in the fridge.
I will leave it in there until about 3 pm tomorrow(about 36 hrs from now).
Any food safety issues here? Vito uses a ton of yeast
Thanks!
by DocZaus2112
15 Comments
I don’t think I’d worry about food safety. I would absolutely try to cook one and see how it turns out!
Not an expert but I would imagine they are fine. As long as they didn’t have an overly yeasty alcoholic smell, I would personally use them. They may bake different then you are used to. Maybe make another batch with less CF time as a backup to save family pizza nignt lol
I believe they will be way overproofed.
Already seem to be a bit.
I would re-ball asap, put them in the fridge and remove 2-5 hours before service based on room temp.
I don’t think there are any safety issues, but they are most likely overproofed. I’d make some garlic knots.
Since your target date is tomorrow, you have time to make an overnight recipe. Thankfully the ingredients aren’t expensive.
I like the serious eats pizza dough for outdoor ovens recipe. It proofs overnight in the fridge. I just cut the salt down by 25%.
Bake them as rolls, as is.
Can you send me a link to your recipe?
You could bake them into focaccia. I do this on purpose to make Pizza Hut style breadsticks too.
I do an all day room temp rise for pizza with high success (Peter Reinhart’s Neapolitan, just a small amount of yeast). I used to do the fridge rise but the all day gives consistently good results for me.
Not an expert but on my way…. Id just leave it as is in the fridge until pizza day. On bake day, pull from fridge 1 hour to shed the cold and get closer to room temp. Reball and leave at room temp for 4+ hrs and they’ll be ready to use. Might get some springback when reballing depending on the flour.
I use to make focaccia type bread with these kinds of doughs – happened to me as well too often.
I reballed and put in the fridge. I think it will be fine but I will report back.
Thank you everyone!
Good thing your dog(s) didn’t get them, that could have been deadly
if it doesn’t smell sour, reball and refridgerate.
pan pizza those bad boys
Food safety issues no. It’s usable as is it will just be softer and easier to stretch. Use a lot of flour when taking the dough ball out and I use a bench scraper to “cut” around the ball I’m trying to remove. Flour is your friend when the dough is like this