Re:The physics of baking good pizza
by shaklee3 on Monday July 02, 2018 @12:35AM
(#17439359)
1-2 weeks is far too long for a yeasted dough to sit in a refrigerator. 2-5 days would be the max.
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I agree. 24-48 hours is the ideal refrigerator proofing time for pizza dough in my experience.
Too much beyond that the dough will break down too much, becoming gooey, tearing easily when handled, and resulting in a hard/crunchy crust.
Proofed dough balls can be frozen for storage, however. They keep well in the freezer and defrost quickly when needed.