Re: Tom Lehmann/Yuval cold fermented pizza dough

thank you both, much appreciated.

QuoteWelcome back.  I wondered what happened to you. You just sort of vanished.
 

haha, yes a few weeks in greece, then a weekend away for my 60th birthday, then work work work, its been a couple of months since i made pizzas so i had to revisit my recipe again as i couldnt remember it.  doughs still havent risen much in the fridge, maybe the ADY is deteriorating, not sure.  no reason why it should be but everything else is exactly the same as i was doing before, still using the ‘Yuval calculator’ 🙂
i’ll probably take them out of the fridge a couple of hours before bake, rather than the one hour i usually take.

and yes, i’ll give it a good hour pre-heat, then monitor what happens between pizzas.

thanks again