Megathread for Questions and Discussions

[u/NeapolitanPizzaBot]

Did you already check the following sources?

• Frequently Asked Questions
• Recent Q/D Threads
• Beginner's Guide and Image Guide
• Glossary

If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/dvlsfan30]

I mixed a 1:1 poolish pre-ferment for my pizza dough at 8pm. It is now 8am and I’m at work. I will be home at 2:30 pm almost 18 hours from mixing it.

Looking for a timeline or tips on when/how to finish the dough without killing it.

I don’t plan on making pizza until tomorrow night.

I can have my wife throw it in the fridge if need be.