I am making the recipe for Kenji’s Sicilian Pizza (https://www.seriouseats.com/spicy-spring-sicilian-pizza-recipe) and have had a lot of success following the recipe as is. The problem today is that I have an event that is taking up a large part of the afternoon and so I’m concerned about the rise. My goal is to have it in the oven for 630.
I have two options –
1) Make the pizza dough at 1pm which would mean it would rise for more than three hours. Would that harm anything?
2) Make the dough when I return around 4pm which would mean a much shorter rise (2 hours for the first and I’ve had good luck with 3 hours.
The first option would be much less stressful but I’m concerned about the much longer rise. Anyone have any experience in letting this dough rise longer than recommended? Thank you!
by Amazing-Ad3900
2 Comments
It will be fine with a slightly longer rise. You could probably reduce the yeast slightly to compensate but I wouldn’t bother. You could also put the dough somewhere cooler than the normal room temp and that would slow the rise slightly.
Make the dough at 1pm. Pop it in the fridge when you get home to slow down/stall the rise. Take it out of the fridge at 6pm and cook at 6:30. I make pizza dough every week and the fridge is your friend when you need to control the dough.