Before keeping the dough in a fridge, there must be a dough present. So first, you need to know how to ferment a dough. The time how a pizza dough lasts in a fridge depends upon many factors, and one of them is the number of ingredients that you are using to make pizza dough. There are two ways in which you can make pizza dough.
Firstly, take a bowl and put two cups of flour in it. Use a strainer for best results. Now put a medium-sized egg in it. Add two tablespoons of cooking oil to it. Add one teaspoon salt and one teaspoon sugar to it. Add yeast in it, and then knead the dough using your hand. Keep kneading the dough until all the sides of the bowl are clean, and all the flour is combined in a single ball form.
The next way of making dough is much simple. It does not require much kneading. But you need to make sure that your pizza dough is combined in a compact form. Take a bowl and add two cups of flour to it, then add all the dry ingredients like sugar, salt, powdered milk, and some baking powder. Thoroughly mix the whole thing.
You can also stain the whole mixture to make sure that all the components are well mixed. Instead of using normal sugar, use icing sugar. It would mix well with the flour. Then hold a spatula in your hand and start adding the wet ingredients like eggs, cooking oil, and yeast dissolved in water. Keep stirring constantly, and when all these are mixed, gently start adding water with constant stirring.
How to ferment?
When your pizza dough becomes semi-viscous, stop stirring at keeping it in a warm place to be fermented. While placing the dough for fermentation, there are certain conditions required. The bowl in which you are keeping the dough should be kept air-tight. The suitable temperature for dough fermentation is almost 35 to 40 degrees Fahrenheit.
If you have a room temperature like this, you can also keep the dough at room temperature. If you have a room temperature lower than 35 to 40 degrees Fahrenheit, you should place your dough in a pre-heated place. The next very important factor regarding dough fermentation is the timing. Usually, an average dough requires a fermentation time of about four to five hours.
When the dough is being fermented, the yeast produces alcohol, carbon dioxide, and ethanol bubbles in the flour. So, after half the fermentation time has passed, i.e., two or three hours, it is advisable to knead the dough again so that all the gas bubbles are evaporated. The yeast can perform its fermentation activity once again.
How to preserve the pizza dough?
If you have fermented the pizza dough successfully and now you do not have the time to make a pizza right now, or if you have made your pizza and there is some dough left, you should not waste it. There are ways to preserve your pizza dough to be used again later. One of the most convenient ways of preserving the pizza dough is to keep it in a fridge.
A well-fermented pizza dough survives successfully in the refrigerator for about two to three days. This is sufficient time for making another pizza. If you fear that your pizza dough would get bad, then there is a simple option. You can lower the temperature of your fridge using the thermostat. It would increase the pizza dough’s life.
A dough with or without yeast?
Most people think that the main reason why your pizza dough gets bad is the yeast. There is another method you can adopt to save your pizza dough. You can mix all the ingredients well and skip the yeast. When you want to make pizza, take the dough out of the refrigerator and add some yeast. Allow it to be fermented for some time.
But what is the point of doing so? When you keep the pizza dough in a fridge, the yeast activity already stops. This is because the temperature is not ideal for the yeast to perform fermentation. So, the presence or absence of yeast has nothing to do with the rotting of your pizza dough.