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Help! Pizza dough overfermented?


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Help! Pizza dough overfermented?

fendel | | Jan 10, 2007 12:11 PM

I made a ball of pizza dough using a recipe I found somewhere -- 4 cups flour, a package yeast, some warm water, and a little olive oil. I let it rise for 2 hours as directed in the recipe, then punched it down and divided it into three pieces: one for that night's dinner; one went into a little baggie in the fridge; the third piece went into a freezer bag in the freezer.

That night's dinner worked out fine. It was more pliable but more fragile than the Trader Joe's dough I've been using up to now. OK tradeoff. Nice pizza.

Two days later I took the refrigerated dough ball out of the fridge and found the (ziploc) bag had swollen up. When I opened it, the fermentation smell nearly knocked me over. Stuff I've read says if it smells like beer (and this smelled like beer, but exponentially more so), it's overfermented, and I threw it out. I do not have high hopes for the frozen dough ball.

Should I have skipped or shortened the rise time for the dough I planned to use at a later date? Did I make a mistake by storing it in a sealed bag where it couldn't breathe? Appreciate any advice...