Quick Pizza Dough Help

[McSix]

I know I've seen the answer to my question here, but now I can't find it. I want to make pizza dough tonight to cook tomorrow night. Do I let it rise tonight, make a ball, and refrigerate it? Then, does it rise again tomorrow? If you can help, I'm very grateful.

[Stephanie-Oh]

Here is one of my fav. pizza dough recipes. In this recipe, you let dough have first rise (45 min. ) then refrigerate over night (or longer).Recipe is from K.A...Steph

Now or Later Pizza
An overnight rest in the fridge for the dough gives this pizza crust superb flavor and a delightfully crisp-chewy texture.
Dough
1 3/4 cups King Arthur Unbleached All-Purpose Flour*
1 1/4 cups semolina*
2 tablespoons Lora Brody Dough Relaxer (optional, but helpful)
1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
1 teaspoon instant yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/4 to 1 1/2 cups water, enough to make a smooth, soft dough

Toppings
tomato sauce, cooked meats, vegetables, and cheeses of your choice
*Use a total of 3 cups all-purpose flour, if you don't have semolina.

Dough: Mix and knead together all of the dough ingredients -- by hand, mixer or bread machine -- till you've created a smooth, soft dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.

Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor.

Divide the dough in half. Shape each half into a 9- to 12-inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. Cover the dough, and let it rest while you heat your oven to 500°F.

Baking: After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven. Bake for 4 minutes, then remove from the oven.

Now: To enjoy pizza right away, top it with your favorite toppings, return to the lowest rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

Later: To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and refrigerate (for up to 5 days) or freeze (for up to 4 weeks). When you're ready to serve, heat your oven to 450°F, and remove the crusts from the refrigerator or freezer. Top them with your favorite toppings and place them on a parchment-lined or greased baking sheet, then into the oven. Bake the pizzas on the lowest rack of the oven (not on the stone) for 8 minutes, or until the crust is golden brown and the filling bubbly. Yield: 2 pizzas.

[tulip255]

I like the idea of this recipe. But, do you use an of the 3 optional ingredients? TIA

[McSix]

Thanks, Steph. Now here's my second dumb question. After the first rise do I put it in the fridge as is or reshape it into a small ball for the second rise. It sounds perfect.

[cangoss]

I punch it down after the first rise, and form it into a ball, then put it back in the bowl and cover with plastic wrap and put it in the fridge.

[McSix]

Thank you, Candace!