Samae

January 6, 2015 at 5:24pm

Thanks for this post-we make pizza every Friday and I am always looking for new techniques. Can you clarify -if I make the dough say on Wednesday then let rise at room temp for 24 hrs-put in Refrigerator on Thursday -use it on Friday ( after the 2 hours to let get to room temp). Is this what you meant by 72 hours sweet spot or is it 72 hrs in refrigerator or 72 hrs start to finish ? Thanks
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