Re: Detroit Style – My way

Hello Mr.Hans, this is my first time using this forum so I am hoping I am doing this right lol, I have a question. I’m still a newbie with it comes to pizza, and I have been experimenting with Detroit style for the last few weeks. The only annoying part is when I cold ferment, I have to wait a couple of hours for it to be room temp and maulable to move the dough to the corners. Do you think if I were to make the dough in the morning, for example, 10 am leave it cold fermenting until 10 pm the next day. so 36 hours, then leave it on the counter to Room temp ferment until 10am the next day, so 12hrs room temp ferment. Should that be a problem? And if not a problem should I adjust the yeast ratio? I am using Instant-rise yeast. I am also asking this because if my memory does not fail me, I remember seeing the dough doctor say never to leave dough come up to room temp after cold ferment. And I’m not sure why that is. Well I hope you see this message, thank you!!!

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