Help me salvage my pizza dough

Yesterday’s lesson - when you set the bread machine timer for the “dough” setting, it startsat the time you set, as opposed to, say, being readyat the time you set.

At any rate, I let the pizza dough gestate in the bread machine last night, then stuck it in the fridge overnight. I would like to use it for supper tonight.

Can I still use it? Do I take it out of the fridge to warm up to room temperature before using? Should I pound it down and let it rise again?


Don’t let it rise again. You should be able to use it without much problem. Just take it out of the fridge, roll it out and use it (and make sure your oven is good and hot when you put the dough in).

JavaMaven is right. If it’s too stiff you can warm it up a bit, but you don’t need to let it rise. I’ve frozen extra pizza dough and it cooks up just fine.

Thanks! Supper is saved!