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A question about a recipe: Cacio e pepe pizza with roasted radishes

61beee58-5658-409b-b2c3-780df025dfe5.food52_06-05-12-2421

I have a question about step 2 on the recipe "Cacio e pepe pizza with roasted radishes" from fiveandspice. It says:

"Shape the dough into a ball and put into an oiled bowl. Cover with plastic wrap and put in the refrigerator overnight. (you can also just let it rise at room temp. for 2 hours, but the flavor is infinitely improved by a slow rise in the fridge)" How long do you think this could be left in the fridge on a slow rise?

asked by aussiefoodie about 3 years ago
2 answers 1252 views
0bc70c8a-e153-4431-a735-f23fb20dda68.sarah_chef
Reiney

Sarah is a trusted source on General Cooking.

added about 3 years ago

Peter Reinhardt's pizza dough can be left in the fridge for up to 3 days (or frozen for 3 months) - so I can't see why this would be any different.

(Love your choice of beer btw!)

C4b35b3e-a030-4605-bcae-f5a7ba4644f4.sausage2
fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

added about 3 years ago

I would agree! The most I'veever left dough in the fridge is two days, but if Peter Reinhart says up to three, I'd trust him.