To store pizza dough in the refrigerator for use later in the week, do I store before or after it’s risen? Is letting the dough rise first then refrigerate is advisable, or letting the dough rise in the refrigerator, what would you expert pizza makers would advise? I prefer the refrigerator rise only for two reasons firstly it lets yeast mixed dough ‘season’ and secondly for the convenience to make pizza as soon as my pizza stone is heated. What would you advise and why?
To store pizza dough in the refrigerator for use later in the week, do I store before or after it’s risen?
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