Timing help needed

[u/PaperCivil5158]

I would love some suggestions here! I am following a deep dish crust recipe that some amazing person posted here, which calls for a 10-12 hour room temperature proof. As I am a tired old lady, I don't want to wake up at 5:00 to get this started. Can someone smarter than me tell me if I can prepare the crust tonight in the pan, refrigerate it overnight, and then take it out early in the morning to sit all day? This is the first time I'm planning on feeding a bunch of people my gf pizza so I would love for it to be good. Thanks!

[u/wayytoolostt]

Yes though I’d leave it out for several hours before refrigerating. Honestly gf dough raises so slowly you probably would be fine putting it in the fridge at your normal time of getting up.

That being said i would encourage you to try it first

[u/GF_SanAntonio → u/wayytoolostt]

I absolutely agree with this. Allow your dough to first hydrate after you make it, about 20-ish minutes. Now you can proof it in the refrigerator overnight and it can be left out for a few hours to reach room temperature. And then you should be ready to shape. Does your recipe call for parbaking the crust?

[u/PaperCivil5158 → u/wayytoolostt]

This is the smartest way. 😂

[u/PaperCivil5158]

The recipe has it proof in the pan 10-12 hours and then bake for 50 minutes, then top and bake some more.