How much will pizza dough rise in the refrigerator?
I’m in the process of making some pizza. The recipe I have says I can either let my dough rise right after mixing or put it in the refrigerator overnight in a ziplock bag and let it do a slow rise. I chose the fridge option. I checked on it this morning though and it didn’t seem to have risen that much at all.
When you do a slow rise overnight in the fridge, how much can you expect it to rise? Most recipes state that once you’re ready to cook the pizza, you can take it out of the fridge and let it warm to room temp and rise more. I’m just not sure how much it should rise while in the fridge and how much after it warms. Is my dough done for?
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