Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kenzi is the Managing Editor of Food52.
You can very safely make the dough the day or the night before, and bake them when you're ready the next day!
So I can assemble up to the point of baking and then keep in the oven until ready to bake? No need to let it come to room temp or anything?
According to Amanda, you can make the dough the day before and keep it in the fridge for the first proof. The next morning -- shape the dough and let it do the second rise before baking. Hope that helps!
Please enter a valid email address.
Well played. You deserve a cookie.
Bake up a double batch, stat.
Easy, Herby Polenta “Fries”
The Best Pie Weight Is Already in Your Pantry
Great Gifts for Mom, Under $100
The Many Charms of Richmond
A 16-Piece Dinnerware Set for Just $79