28
Jan
Why is there such a short shelf life for this yummy food. Once you bring the dough out of the cooler keep it covered to prevent drying and let it temper at room temperature for upwards of 2½ hours or until the dough ball temperature reaches 50F.
It should be very pliable and stretchy.
How long can pizza dough stay out. As pizza dough rises the yeast consumes the sugars in the flour and turns them into CO₂ and alcohol both of which lend airiness and flavor to the pizza crust after its been baked. But some people let their pizza rise two hours while others wait longer than 24 hours. The two-hour rule is just a precaution pizza left out in the open is still safe to eat lucky are those who have strong immune system.
Leave it for more than two hours and youre done. Why is there such a short shelf life for this yummy food. Pizza dough is made up of water flour yeast and a bit of oil.
Typically after a few hours it will double in size and is ready for baking. But when you leave the dough on a warm kitchen counter for more than 8-10 hours it will rise to its maximum capacity and then start to deflate slightly. However it will still remain leavened.
No matter what the food regardless of whether its pasta pork chops or slices of pizza the same rule applies for allthey should only be consumed a few days after it was cooked and stored properly in the fridge to prevent bacteria from sabotaging tomorrows lunch. I use bread recipes that say you can leave an unbaked dough up to 3 days in the fridge with periodic punch-down say 2 or 3 times in every 24 hours to keep the yeast distributed in the dough and working. I suspect if you leave it long enough the carbon dioxide will just disperse and leave behind a heavy dough with little active yeast.
Lightly coat all sides of the pizza dough with oil we recommend olive oil and then tightly seal in a freezer bag. Make sure all the air is squeezed out before placing in the freezer. The dough will last in the freezer for up to three months.
Be sure to mark each bag with the date. Once you bring the dough out of the cooler keep it covered to prevent drying and let it temper at room temperature for upwards of 2½ hours or until the dough ball temperature reaches 50F. Then you can take it to the make table for baking and its propensity to bubble will be greatly reduced or even eliminated.
Standard dough left to rise at room temperature typically takes between two and four hours or until the dough has doubled in size. If left for 12 hours at room temperature this rise can slightly deflate though it will still remain leavened. Some dough should be left to.
Take the lump of dough from the fridge and place it on a floured countertop lightly covered with a towel. Let it rest for at least 30 minutes or until it has warmed and risen slightly. It should be very pliable and stretchy.
Also try making your own this thin-crust pizza is easy and quick. Cover the dough and let it rest while you heat your oven to 450F. For thickest crust let your pizza restrise for 60 minutes before baking.
Sadly if your pizza has been sitting out for more than two hours it is not safe to eat. According to the US Department of Agriculture USDA all perishable foods including pizza are not safe to eat after sitting at room temperature overnight. This rule holds true whether your pizza has meat on it.
HEAT oven to 400F. GREASE any size nonstick cookie sheet. 425F for all other pan types UNROLL dough on cookie sheet.
FORM to desired thickness and shape. PREBAKE dough 8 minutes. BAKE 6 to 10 minutes longer or until crust is dark.
Start out by watching our Easy Homemade Pizza Dough Video to get a feel for the process. In the bowl of a stand mixer combine all ingredients except cornmeal. Leave out a small amount of the water.
Using the dough hook from the mixer stir until a loose dough forms. Refrigeration slows but does not completely stop reproduction of yeast. 24 to 48 hours is likely a good limit.
Beyond that you risk the yeast over consuming its sugars which means that not only will the rise be compromised but so will the browning. It cant brown because there are no sugars left. Take the dough out of the fridge and bring it to room temperature knead it for a few seconds and then let it rest in the bowl for at least 8 to 12 hours covered.
Check the dough every 3 to 4 hours if the room temperature is higher that 25 it will rise quicker.