first pizza dough | The Fresh Loaf

hey guys , here is my first try for pizza dough . i left my dough in 4 degree C in refrigerator for 2 days to retard , it turned out to be awesome at least that's what i think , think a look at my result , and let me know what you think ?

i have one question , the pizza dough after 2 days started to kinda claps on itself ( not too much ) and still could see
bubbles .... it had a strong smell , kinda like yeast smell . i read in an article that you can left your dough to retard for almost 5 days , and after that it will go bad . i would like to know what do you guys think ? how much time is enough for pizza dough to retard ?

Thanks

the most common practice is to refridgerate for a day or two personally any more than that and you could be pushing it - just depends on what you like. If you make enough pizza you eventually gain a taste for just about any type of dough - I used I work in a pizzeria and we used to retard at room temp for most the day until te crust started taking on sour hints so it really is your own preference that matters (on least in my opinion)

How much yeast did you use? If you want to cold ferment for extended periods you may want to reduce the amount of yeast. For 2 days at 4C try .26% IDY. For 4-5 days at 4C you can use .1% IDY.

dear kendalm , yes it just smells like sourdough, I believe you are right and after 2 days its just don't feel right,
I don't want to push the dough that far because I want to have a good taste . and I guess retarding it for one day in room temp
is kinda the same as retarding it in 2 days inside the refrigerator , but still, i feel retarding in room temp for one day might have
a better result since its more suitable environment for the yeast to live.

dear HansB, I didn't use IDY, I used ADY so I think I need more resting time for it to make it work, and I was kinda trying out
the things I read online in a website that ( its ok to retard your dough for 5 days ), but now I think that's wrong . more than 2 days and
the dough won't is good for pizza, and I don't think it could work as a sourdough starter because it has other ingredients inside it.

what do you guys think?

While you can go out 5 days with CF (cold fermentation) I don't see the advantage. I prefer to ferment at RTF (room temp). It all depends on your dough management procedures. Here is a fermentation chart that may interest you: https://www.pizzamaking.com/forum/index.php/topic,26831.msg349349.html#msg349349

Dear HansBi looked at the chart, I can read it but I still have a problem understanding it. i read so

if you want 0.01% yeast: 907*(0.01/100) = 0.091g yeast
If you add 1g yeast to 99g water you have 100g of solution. Each gram of solution contains 0.01g yeast (1g yeast/100g solution = 0.01g yeast per g solution). So, you'd need 9 g solution. If you really want 0.01% yeast!

I know how to make a solution, but still, i don't understand the relation between hours of rest, the amount of flour and yeast and the temperature on that chart. I hope you could simplify it for me a little, I appreciate it.

is to ensure consistent rise at varying fermentation times. Remember that yeast multiplies or doubles in about 90 minutes at about 80f - if you added 1g of yeast to any copios,amount of flour and let it sit for 3hrs at about 80f you'd have 4 times the yeast (you'd have the equivalent of 2g after 90 minutes then 4g after 180 minutes) so if you think about this example it would be the same as adding 2g and then proofing for 90 minutes (hence the lower quantities for longer bulk times)

First I measure yeast with an accurate gram scale. I don't the procedure you mentioned above.

Let's say you want to ferment for 24 hours @ 15C. Go to left side of chart to 15C. Move right to 26 Hours. Go straight up to Yeast per cent. That would be 0.08% ADY. For 250g flour - 250 X .08% = .2g ADY.

I hope that helps.

oh, I got you now, that sounds pretty neat, I will try to measure like that this week when I make pizza. thanks for explaining .