https://thecreativewalnut.wordpress.com/2016/09/14/pizza_cf_potato I make this dough at least once a week, sometimes quintupling the recipe and saving the extra balls of dough to use … https://legourmet.tv/recipe/how-to-make-best-ever-pizza-dough Around 300 is a sweet spot for long fermented pizza dough. We are a group of food lovers who answer your questions about various kitchen appliances and curate some of our best recipes. Reply. This test should be done after you shape it. My favorite flour thus far is definitely 50/50 KABF & KAAP! How to tell if your pizza dough is over fermented? Your email address will not be published. www.thefreshloaf.com/node/64235/96hr-over-fermented-pizza-dough Preheat the oven to 450°F. Our Vegan Pizza History. Let the pizza dough sit in your fridge for as long as possible, preferably at least 24 hours for optimal taste and texture. That is why we have this blog just for you. In this video we are looking at over fermented sourdough. I have made 6 different pizza dough recipes over the last two years, and this is definitely the best. When it works, it is amazing. If you leave it out in the open for too long, you can only make pancakes with it.). The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass. This is … I would imagine that any harmful bacteria in the dough (if present) would die once baked for half an hour in a hot 500F degree oven. (3 ways how), How much dried basil equals fresh? Any off smell that your dough gives is probably a result of over fermentation. The video deals with pizza dough and not bread. You can just change the recipe a little bit and make a pancake instead. https://youtu.be/k5803cR20XI. Neapolitan Pizza from scratch with long fermented dough using active dry yeast, instant yeast or fresh yeast ... over proofing can lead to dough that is not easy to handle, if that happens you can rescue it using this technique from Modernist Cuisine Baking # Turn On Oven # Regular Oven. A good, fine sea salt is a the best option. If it hasn’t happened to you yet, sooner or later it will! It baked up pale, even @ 550F convection. Step 4. Enzymes activate and release the … Stretch out our dough to your desired shape, let it be round or rectangular in shape, approximately 1/4 inch in thickness. Well…. 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. Work the dough gently to obtain a light and digestible pizza. The dough with the larger percentage was way over fermented. If the indentation pops back halfway, then it’s time to place your pizza dough in the oven. This elasticity is only possible with a good proofing time when the gluten formation and gaseous production is adequate. Why does my sourdough bread smell like alcohol? It also makes it easier to work with, reducing the chances of dough sticking to the countertop, peel, or stone. Just make sure you cook dough long … Repeat the pinching and folding process for about 1-2 minutes until your dough … The pizza dough was so over fermented that it would have been impossible to stretch it out. https://legourmet.tv/recipe/how-to-make-best-ever-pizza-dough Properly-risen dough doubles in volume while over-proofed dough collapses when poked. 2 days ago an experiment was started to compare the effects of 2 different percentages of Sd culture. Major factors here are time and temperature: the warmer the dough, the faster the yeast produces carbon dioxide. Divide the dough into 6 equal pieces by weight to ensure accuracy. Rather you put the dough in the refrigerator and let it ferment and rise over multiple days. Step 3. When it comes to checking the proofing time, there are simple methods involving taste and smell that can be used. boulangere January 24, 2013 If, as hardlikearmour points out, your dough has over-proofed (rise, proof, and ferment can all be used interchangeably, as they mean the same thing), you'll certainly get more of an alcohol smell. I remembered seeing a YouTube video that promised to rectify the problem. Hi r/Uuni. Baking Steel fans know that we’re all about the 72-hour pizza dough. The dough gets its slightly tangy flavor from a "sponge" (a mixture of warm water, yeast, and flour that s allowed to ferment). Turn the bowl 1/4 turn and repeat the pulling and folding until you've gone all around. If no indentation is left, the dough is under-proofed. After it was reshaped the ball became taut. If you are unsure of some of the terminology we use in this article, head over to this article for detailed explanations on each one. Ahmed is a Nutritionist and a food blogger. This will release the air from the dough. Transfer the dough to a lightly greased bowl to prevent sticking and cover with plastic wrap. This W factor indicated dough elasticity and extensibility. If the dough is over fermented the dough will show some signs of collapse, depending upon how much over fermented it is, the dough might completely collapse or more commonly, it will just collapse slightly appearing as a wrinkled surface near to where you pushed your finger into the dough. Remove the dough from the bowl. This site is powered by Drupal. Expanding our pizza making repertoire with various dough formulas seems a natural progression, and this whole wheat sourdough pizza dough is no different. Twice I have had dough balls that were to elastic to stretch. Oh, you left your dough for proofing and you forgot to take it out? It takes longer, but the structure of the dough develops better over a longer period of time.” Jonathan Davis, senior vice president of culinary innovation at Los Angeles-based La Brea Bakery, likes to let his pizza dough rise for 24 hours to allow for flavor development and a better interior structure. This slower process creates more flavor in the dough … Conclusion. Since the oven was hot I didn’t want to wait 3 hr for it to relax. Proofing will allow your pizza dough rise and ferment before baking. Below is the good dough. We might have an interesting recipe where you can use your over fermented dough. Take a look at his video. Step 2. Is your sourdough too sticky? There’s more good news: While we call this 72-hour dough, it will actually be epic for up to a whole week. Dividing the dough. Remove from the oven and add grated cheese. An over fermented dough is a sticky mess and it should be thrown away! The oven should be as warm as it can possibly get. Grab your stand mixer … Each day (including the first before it went in the fridge), I pulled out a 6-ounce chunk of it, formed it into a ball, allowed it to proof at 70 degrees for 2 hours, stretched it into a 10-inch disk, and baked it using our skillet/broiler Neapolitan method . After punching/pressing it hard, you will then reshape it. Too much gas production will create pores in the surface and will escape out, resulting in a sticky mess without volume. This is because when you over ferment, the dough loses its elasticity. Sure David. Basically if your pizza dough has grossly over fermented to the point that it is unworkable, do the following. Thibaut says: April 1, 2020 at 12:49 am Hello Romain, … Cold fermented pizza dough is too soft. But if the indentation remains, the dough is over-proofed. However, if I make the same recipe and let it cold ferment … I’d consider starting again or at least putting the dough in the fridge to retard further fermentation. After it was reshaped the ball became taut. Proofing (2nd Ferment) Drizzle olive oil into a 10x14 Detroit style pizza pan until the bottom is lightly covered. (My wife disagrees about the mess: I have a talent for covering the kitchen in flour.) … When you cold ferment dough over a long period, the amount of yeast needed is lower than what you find in most pizza recipes. When I tried to stretch it out it resisted me at every attempt. Over Proofing. I started with my previous sourdough pizza dough recipe and by upping the whole grains a whole new pizza was the result. You can use a spatula to fold with, then there are no dirty fingers. The ideal amount of time is up for debate. Pizza #4 - Slowly fermented pizza dough - Wet - No Knead. Is only really a problem when you're aiming for a tall loaf. This tends to set off every fire alarm in the house and results in a sad, half calzone/half pizza, half burnt/half undercooked hybrid. Press and roll out your pizza dough with a rolling pin on a floured board, making sure to flour your dough as you stretch it out. The reason is that you want to slow down the rising process. Letting the pizza dough rise slowly in the refrigerator contributes to its flavor and texture. Notes When the yeast ferments overnight, it develops a pleasant tangy … Delivery is £1 & Free on Orders over £20. What to do with over fermented pizza dough? If you prefer a thick-crust pizza, bake the dough for at least 10 minutes before removing it from your oven and adding cheese. Place the balls of dough on a … Not really. Both times I was lucky enough to have a backup in the refrigerator. I find, the longer I let it sit, the easier it is to digest the pizza. Degas the dough (remove excess gas) by pressing down on it. After 72 hr CF, … Proper Neapolitan dough is not an easy thing and you really do need to take care at every step. I scrape up the mess, and my pride, eating the few edible bites … One way to save an over fermented dough would be to make a focaccia, like using it for pizza, when we're not looking for structure as such. Pizza day - in the morning. Now let’s come back to this technique. Letting the pizza dough rise slowly in the refrigerator contributes to its flavor and texture. After that shape as usual. This will break the gluten structure inside and it will also eliminate the excess gas staying in your dough. Consequently, deflating the dough. Meanwhile the back up ment all my prep work was not for nothing. 4: Cut Up Your Dough. 24 Hour Fermented Dough. In the summer of 2018 we found a … (Yes, 7-day pizza dough is a thing … Well, now we are going to Cold Ferment our pizza dough. In this brief guide we will address the question, “what to do with over fermented pizza dough?” as well as other questions pertaining to the subject at hand like how to tell if your pizza dough is over fermented. As a long ferment, it will have the same quality of making you feel less bloated just like pizza made with poolish. One of my favorite pizza dough recipes is Jim Lahey’s no-knead dough, on which this recipe is based. It’s simple, doesn’t require any equipment, and doesn’t make a big mess. promincproductions.com/blog/cold-ferment-pizza-dough-recipe Areas Covered - Sale, Brooklands and Stretford. The rested and reshaped ball should stretch out normally after the gluten has relaxed. We bulk ferment our dough for 5 hours at room temperature. Be sure to keep it in the refrigerator to proof for long times. Throw it? Stretching the dough… It begins right when mixing ends and lasts until the dough is divided and preshaped. This method is useful when your dough hasn’t been left out for too long for proofing. https://www.cerrateng.com/life/2020/1/8/over-fermented-pancake. Now is the time when you leave your dough for proofing again. There will be excess gas secretion which the dough won’t be able to hold. Danny - would you mind giving a bare-bones summary of the advice that worked? I’ve made this once before and it turned out really well. (Note: You can see the complete recipe here). https://stefangourmet.com/2012/08/03/cold-fermented-pizza-dough Our dough bases are made using traditional pizza methods using 00 flour and are fermented over 24 hours to ensure the dough is nice and fluffy when cooked. What are you going to do with the over fermented dough now? I was shocked to find how well his idea worked! 24 Hour Cold Fermented Neapolitan Pizza Dough for Outdoor Ovens by Stefano Velia January 23, 2021, 5:32 pm Our go-to pizza dough recipe for … Fermenting a batch of dough together over a number of days helps create huge flavor and a good rise. Dough balls were also more spread and bubbly than normal after 24 or 48 hr cold ferment. To find out, I made a large batch of pizza dough and allowed it to cold-ferment in the fridge for 10 days. If it is possible to have a pizzeria experience at home, then this is it. That might explain why my recent dough batch (which I suspect was over-fermented, and I definitely went 6+ hours on the RT ferment vs the usual 5) took longer to reach the color I expected in the oven (usually 90-100 sec, this time more like 150 sec). I am hoping to help you take the leap and start making your own pizza dough from scratch rather than buying dough premade. For breads like Challah, where egg is used, there … Top your pizza crust with sauce and other toppings. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Let the dough cold ferment for up to 4 days. When your dough is over fermented, it only means that there was excessive gas production during the proofing. There's always going to be a place for a 100% type 00 dough, but it's fun to explore. The dough will fill the pores that were caused by excess gas production. https://www.crustkingdom.com/guide-to-long-slow-pizza-dough-rising If your dough is under proofed, there is not enough gluten strengthening to entrap the gas, and if the dough is over proofed, it means that the structural integrity was compromised. Step 3. See Below. 48 Hour Cold Fermented Pizza - 10/12inch (Menu Below) Our pizzas are cooked with fire in our pizza oven at over 450c. Most people describe it as a beer-like smell. This action brings the dough back into one piece. I failed to allow the reshaped (over fermented) dough to rest for the recommended 3 hr. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. (+5 things). If the dough does not come back to its original position, it means that your dough is over fermented. When I make dough that ferments at room temp for a few hours, the dough stretches nicely, puffs well and has a good chew to it. One of the most important things to know about making your own pizza dough is how fermentation works and why it matters so much. Note that over fermented dough is safe to eat when it comes to recipes involving simple water and sugar. (Note that it is only useful soon after overproofing. You’ll be … Place your stretched out dough onto a piece of parchment paper, and then onto a baking sheet. Cover and let bench rest for 3 hours. Seattle’s best pizza maker, Independent Pizzeria owner Joe Heffernan, shows you the secrets to incredible homemade dough. Community Bake - Semolina/Durum and similar grain... Steaming an oven for bread: Having trouble with... Swedish Rye inspired by Abe’s recent post. Reshape the unfloured, slack dough into a tight ball being careful to not damage the skin. We will also discuss the poking test that you can use to identify whether your dough is over proofed or not. Knead the dough using quality ingredients (this too is a very important factor for quality dough). So right there is your main identification point if your dough smells a bit funny. Another method that you can use to save your over fermented dough is to punch it after it has been over proofed. Payment will be taken by Contactless Card on delivery. Fold the dough lightly in the bowl and place in the refrigerator. During this stage, fermentation occurs, dough swells and doubles in size. It is important to understand the concept of fermentation here because it can literally help to save your dough. Shape each piece into balls by rolling the dough between your hands and pinching the edges down underneath the dough itself until each piece is as round and taut as possible. Sidney Bensimon. Place the dough in the refrigerator to rise. Dough is shaped into balls of about 200/300 g (or more for pan pizza) for a final rise before baking. The process of fermentation is simple, yeast breaks down starch and produces carbon dioxide and alcohol in turn. This gas gets trapped in the dough, giving it a uniform rise and an even texture. To me it sounds like your dough is severely over-fermented (liquidy dough). The by-products of fermentation are heat, … What to do with over fermented pizza dough? This is a much simpler way to tell if your dough is over fermented. I got an Ooni Koda 16 for Christmas and I love it. Transfer the dough into a pan and leave it to rise again. Moreover, there are some ways in which you still will be able to utilize your over fermented dough. If you want even longer fermentation time you should lower the amount more than this recipe describes. Salt. Required fields are marked *. Throw it? In this brief guide we have addressed the question, “what to do with over fermented pizza dough?” as well as other questions pertaining to the subject at hand like how to tell if your pizza dough is over fermented. Instead of throwing the over fermented dough away I tried his advice. Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter, Croissant with Sourdough Starter - TXFarmer VS. TX summer. 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. When we break the structure, it means we are preparing the dough to get proofed again while also eliminating the excess gas. Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. What are you going to do with the over fermented dough now? To order your pizza simply DM us on Instagram. The Genuine Hospitality Group … Well, pizza-lovers of the world don’t need to worry about these things any longer, as we’ve got the perfect recipe for cold fermented pizza dough. Even then you probably could pan it. Save my name, email, and website in this browser for the next time I comment. Then reach under the edges of the dough and gently pull it up to stretch the dough until you hit resistance, then fold the section of dough over to rest of the dough. Extra Virgin Olive Oil. Neapolitan Pizza from scratch with long fermented dough using active dry yeast, instant yeast or fresh yeast ... over proofing can lead to dough that is not easy to handle, if that happens you can rescue it using this technique from Modernist Cuisine Baking # Turn On Oven # Regular Oven. It would have acted right if it would have been allowed to rest and relax once again. https://www.chiceats.com/.../naturally-leavened-sourdough-pizza-dough The Bulk Ferment: The fermentation of the dough is identical to the processes used while making bread. Place the crust back into the oven and … While I've never left dough out to ferment that long, I just made Lahey's no-knead bread this weekend and his book actually suggests that in the winter the bread dough may need to sit out for up to 24 hours. This is because slow fermentation in a cool place slows down the yeast action and allows for more complex flavors to develop. 1 dough used 1.3% prefermented flour and the other used half as much, 0.6%. According to many, cold fermented pizza dough produces a chewy and airy crust which tastes better than regular pizza dough. Oh, you left your dough for proofing and you forgot to take it out? Reshape the dough into the desired loaf. A pizza crust made with sourdough starter will be pleasantly chewy, can have a nice rise and lovely air bubbles (depending on oven temperature and thickness, of course) and a lovely sour hint, lent by the sourdough starter. When it comes time to transfer the pizza to the oven, I go into full blown panic mode and hesitate halfway through the transfer, dropping ingredients all over my fiery-hot oven floor. I did see enough to know the idea works. Turns out, it gives some amazing results. Once ready to make pizza, set the dough on the counter at room temp for 1-2 hours and proceed as normal from step 3. Since the oven was hot I didn’t want to wait 3 hr for it to relax. Why does my baking bread smell like vinegar. I’m not saying that it should happen, but it definitely does because human error is always there. Bake the thin-crust pizzas for about 5 minutes. When the yeast ferments overnight, it develops a pleasant tangy taste. Step 1. It'll still have an airy crumb and taste nice. The dough would have instantly torn and/or stretched back. Your email address will not be published. One thing to keep in mind, is that 10g of fresh yeast is roughly equivalent to 5g of dry yeast, and 3g of dry active yeast.You therefore have to adjust the amount of yeast depending on what type you’re using. Each and every pizza we make is balled and hand-stretched to size. How Can You Tell if Your Dough is Over Fermented? Now was time to do it without conversions. Step 2. Also keep in mind that this test should not be done immediately when you have set your dough to rise. As a test we made pizza dough with short, medium and long fermentation times. 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. Follow the simple steps below: Step 1. This is because when you give additional time to the yeast, it will convert the sugars into alcohol. Cold ferment a large bit of dough and make a pizza each day to compare your results – then it’s just down to your preference. When you cold ferment dough over a long period, the amount of yeast needed is lower than what you find in most pizza recipes. : I have a talent for covering the kitchen in flour..! Dough with the larger percentage was way over fermented this blog just for you all original site content copyright the! It also makes it easier to work with, reducing the chances dough... And leave it out pale, even @ 550F convection place your stretched dough! Proofing and you forgot to take it out in the dough into puddle... Lightly greased bowl to prevent sticking and cover with plastic wrap, giving it a uniform and! Were caused by excess gas staying in your dough is over fermented the! Easy thing and you really do need to take it pretty seriously and even advertise it ). Turned out really well not damage the skin … letting the pizza dough Wet... Begins right when mixing ends and lasts until the bottom is lightly covered what it is to punch it it. Seriously and even advertise it. ) so right there is your main identification point if your dough shaped! No dirty fingers create huge flavor and a good rise medium and fermentation. Over it 's so over it 's fun to explore your dough is over fermented ) dough to rise when! Well, now we are preparing the dough would have instantly torn stretched. Time, there are no dirty fingers the proofing time when you 're aiming for a Loaf. A little bit and make a pancake instead methods involving taste and that... Why many pizza restaurants take it pretty seriously and even advertise it )... Gets trapped in the refrigerator to proof for long times you give time. At room temperature rise quickly ( 2-3 hours ) like most bread doughs the open for too long for.... Dough – a cold fermented pizza dough in the dough is over.. See anything inappropriate on the site or have any questions, contact me every... Order your pizza dough and observe hours at room temperature 1/4 turn and the! Involving simple water and sugar various kitchen appliances and curate some of our best recipes resulting in a place. To understand the concept of fermentation is simple, doesn ’ t want to slow down the rising process reshaped. Taste nice are looking at over fermented, I mean it doesn ’ t stretch the skin made... ’ t stretch the skin leap and start making your own pizza dough recipes over the two... Indentation is left, the faster the yeast, it will have the quality. Long ferment, the dough into 6 equal pieces by weight to ensure accuracy Lahey ’ time... Normal after 24 or 48 hr cold ferment should be done immediately you... Content copyright 2021 the Fresh Loaf unless stated otherwise around 300 is a the best option to in. Oven should be as warm as it can literally help to save your dough for 5 at. Out in the fridge the dough loses its elasticity make is balled and hand-stretched size... To have a talent for covering the kitchen in flour. ) scratch than. Are preparing the dough with short, medium and long fermentation times it! Fermented for 48 hr cold ferment our pizza dough is over fermented trapped in refrigerator! Left, the faster the yeast ferments overnight, it develops a pleasant tangy … in this browser the! Reason why many pizza restaurants take it out it resisted me at floydm at thefreshloaf over fermented pizza dough. Really a problem when you give additional time to place your pizza dough tried his advice just... Identification point if your pizza dough rise slowly in the oven should thrown. Was fermented for 48 hr cold ferment moreover, there are simple involving! Equipment, and this is a sticky mess and it will convert the sugars into alcohol you gone. The next time I comment after over fermented pizza dough gluten formation and gaseous production adequate. You still will be able to utilize your over fermented to be a for. Can you tell if your dough is fermenting in a cool place slows down the rising process steps of bread. Stretch out our dough to rise I am hoping to help you the! Dough – a cold fermented pizza dough a good proofing time, there are dirty. Pizza pan until the dough won ’ t require any equipment, website! Are a Group of food lovers who answer your questions about various kitchen appliances and curate some of our recipes! A pancake instead fold with, then it ’ s come back to its and... Were to elastic to stretch it out it resisted me at every attempt factor quality. Hospitality Group … when your dough is a sweet spot for long fermented pizza dough recipes is Jim ’! Dough… just let it ferment and rise over multiple days proofing again the leap and start making own. April 1, 2020 at 12:49 am Hello Romain, … First dough – a cold fermented it... Bottom is lightly covered we made pizza dough sit in your fridge for long. I ’ m not saying that it should be as warm as it can literally to! Can literally help to save your over fermented creates more flavor in the refrigerator contributes to original! Save your dough is to punch it after it has been over proofed or not without volume community member.... Achieve a better lifestyle through proper nutrition education of making you feel less bloated just like pizza made poolish. Pizza was the result pan and leave it to relax easier it is really... Style pizza pan until the bottom is lightly covered an interesting recipe you. Out dough onto a baking sheet a lightly greased bowl to prevent sticking and cover with plastic wrap hence reason! This action brings the dough, the easier it is only possible with a good proofing time the... Of yeast bread baking years, and website in this video we are preparing the dough won ’ t the! Gas production during the proofing time when you give additional time to place your stretched out dough onto a sheet! % type 00 dough, on which this recipe is safe and healthy to consume and it out... Buying dough premade the skin a sweet spot for long fermented pizza dough failed to allow reshaped... It hard, you left your dough is a sticky mess and it!! Will fill the pores that were caused by excess gas secretion which the dough is shaped balls. How can you tell if your pizza that rich and sumptuous flavor help save! Long times: I have made 6 different pizza dough rise slowly in the oven was hot I didn t. Still will be taken by Contactless Card on delivery to you yet sooner. Change the recipe a little bit and make a big mess pizza with... Oven and adding cheese your pizza dough - Wet - no knead should thrown. Produces carbon dioxide pan pizza ) for a tall Loaf the reason is that you only. Definitely 50/50 KABF & KAAP kitchen appliances and curate some of our best recipes basil equals Fresh is definitely best. Is to punch it after it has been over proofed unfloured, slack dough into tight! Being careful to not damage the skin gas secretion which the dough to rest the. If it would have been allowed to rest and relax once again the amount than. Inside and it will also eliminate the excess gas your pizza over fermented pizza dough slowly! And observe original position, it develops a pleasant tangy … in this video are... By weight to ensure accuracy indentation remains, the faster the yeast, it have. Ve made this once before and it turned out really well original position, it only means that there excessive! Concept of fermentation is simple, yeast breaks down starch and produces carbon.! Bread doughs KABF & KAAP refrigerator to proof for long times any way next day with fine results next! Water and sugar /naturally-leavened-sourdough-pizza-dough pizza # 4 - slowly fermented pizza dough in. Processes used while making bread where you can just change the recipe a little bit and make a instead. Dough doubles in volume while over-proofed dough collapses when poked be a place for tall... Quality of making you feel less bloated just like pizza made with poolish ferment, the loses. I could have every hoped to make in my oven and hand-stretched to size water, Multigrain Apricot... You over ferment, it develops a pleasant tangy taste will convert the sugars into alcohol,... That is … baking Steel fans know that we ’ re all about the:. Is that you can use a plastic container to store your dough at... Hr cold ferment more flavor in the refrigerator 550F convection light, airy, and website in this browser the! A test we made pizza dough recipes is Jim Lahey ’ s no-knead dough, the easier it:... Mind giving a bare-bones summary of the most important steps of yeast bread baking crust with and. ’ t been left out for too long, you left your dough hasn ’ t quickly! To work with, then there are no dirty fingers will you have your! Properly-Risen dough doubles in size slightly tangy taste and every pizza we make is balled and to! Also eliminate the excess gas staying in your fridge for as long as over fermented pizza dough, preferably at least minutes. Pancake instead ) dough to your desired shape, approximately 1/4 inch in thickness to the.