Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: EricD on January 30, 2018, 10:35:07 AM
-
Hey all,
So I took a frozen ball of (store bought) dough out on Sunday (1/28) morning. Let it rise for a few hours, then split it into two balls. Placed those in tupperware containers for a second rise. Life got in the way and I haven't made them yet. The dough is still sitting on the counter. They look great, nice and fluffy.
How long do you think I have until they become unusable for whatever reason?
-
I usually make an extra dough ball or two and will sometimes forget that they are in the oven until the next day. (I let my dough rise in the oven, turned off). Usually by the next day it has begun to ferment and has a strong alcohol smell. I wouldn't ever use it at that point, but I don't know that you can't. If they were in the fridge they would be fine.
-
Looks like it might be ok.
https://food52.com/hotline/18882-pizza-dough-left-out-over-night-smells-like-alcohol
-
Thanks Mike, I haven't smelt them yet but I do know the smell your taking about. I thought that was a yeast smell....
Do you have a gas oven? My parents had a gas stove and the pilot light kept the inside perfect temp for rising the dough. I have electric so I preheat it to 170 (lowest it goes). Once it beeps I shut it off and throw the dough in for a few hours. Works great!
-
Perfect. Thanks again!
-
Thanks Mike, I haven't smelt them yet but I do know the smell your taking about. I thought that was a yeast smell....
Do you have a gas oven? My parents had a gas stove and the pilot light kept the inside perfect temp for rising the dough. I have electric so I preheat it to 170 (lowest it goes). Once it beeps I shut it off and throw the dough in for a few hours. Works great!
I don't have a gas oven but love the idea of the pilot keeping it a little warmer than room temp. I usually turn mine on at 170 for about a minute then turn it off.
-
That must be a very old gas stove. I think my gas stove is early 90’s and it has glow plugs that start the oven that only come on when you turn the oven on.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Dough is pretty resilient as long as it is prepared in a clean environment, the whole idea of proving isgiving the best environment for yeast to grow. The only problem is that bacteria loves the same environment, if it’s not green or fuzzy it’s good to go. I don’t recommend using frozen, make it fresh soooo much better and easy too
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Thanks for all the help guys!
I used the dough last night. It was 16 degrees out so I wimped out and made them inside in the oven. The dough was fine. It felt wet and didn't want to stretch out right. No strong alcohol smell like I was expecting. It did't rise and get fluffy like my usual homemade dough does, but I expected that from the way it wouldn't stretch. Taste was good, a bit on the chewy side, almost like a flatbread. Moral of the story: As long as no fuzzy things dough doesn't go bad, but try using it within 24 hours anyway!
@HoosierKettle, I haven't lived at home in forever so yes- old stove!
@MikeRocksTheRed, I think it was you that I got the 'warm the oven up then shut off' tip from! Thanks, works great!
@Fire Starter I usually do make my own dough, yes so much better!
-
@EricD - Can you check back in with us tomorrow morning. If we don't hear from you we will have the police come out for a welfare check! LMAO!
-
still here!! lol
-
still here!! lol
Haha...sweet! Thanks for the update!
-
[emoji106]
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)