After the Autolyze, the 20 minute rest, the 5 minute kneading, the remaining 3 minute kneading with the addition of the remainder of the flour, and lastly, the 20 minute rest… then finally, the dough can be divided into as many pizzas for which one has planned. In this case, that’s three! Dividing the dough at this stage minimizes any excessive handling of the dough at a later stage which risks undoing much of the great work that the yeast and other micro bugs have done during the long, slow cold rise.
I purchased these great little dough containers at a little boutique named Ikea.
Here’s a shot of the bottom of the container showing about 24 hours of this cold retarded rise (no offense):
I’m looking to wait at least 3 days before making these pies, but in the case I needed to cook them today, I would take them out of the fridge about 4 hours ahead of time. If I wait the full four or five days, I would only give them about an hour at room temperature.
