i'm making homemade pizzas for friday night, but dont have time to make the dough on friday night..will it be ok if i make it thursday night...what is the best way to store it...should i have the bases completely ready thursday night, or leave it at the rising stage on thrsday and then just make the bases on friday...will 24 hours affect the rising at all?|||According to the Food Channel's Alton Brown you should make the dough the day before and let it rise. Then wrap it in plastic with a little oil smeared around so it won't stick. Resting it overnight 'cures' the dough and develops more flavor. Friday let it get to room temp before rolling, resting and baking.
Have fun!
Oh, and don't freeze the stuff!
.|||wrap it in plastic wrap and freeze it then take it out few hours before you make it
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