The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza dough collapsed

matbathome's picture
matbathome

Pizza dough collapsed

I was following Alton Brown's pizza dough recipe. This is the second time I've done it. The first time was great. This time, when letting the dough rise in the fridge, the dough collapsed. Will my dough still work or do I need to start from the beginning?

Yerffej's picture
Yerffej

You do not give many details but assuming that the dough is not much more than 72 hours old it should be just fine.

Jeff

matbathome's picture
matbathome

I started it yesterday at 5 pm yesterday. When I looked at it this morning, it had doubled in size. I shifted the bowl in the fridge to make room for something else and then I looked at it a half hour later, it had fallen. I'm planning on using it on Wednesday. 

patnx2's picture
patnx2

How much yeast did you use? Frequently for long rise,2 or three day in the frig, use very little yeast. Your dough may or may not be great but will probably work. I do not know Brown's recipe. Patrick from Modesto.

matbathome's picture
matbathome

Here is the incredients:

  • 2 tablespoons sugar
  • 1 tablespoon kosher salt*
  • 1 tablespoon pure olive oil
  • 3/4 cup warm water
  • 2 cups bread flour (for bread machines)
  • 1 teaspoon instant yeast

 I used 1.5 teaspoons of active yeast.The recipe calls for a 24 hour fridge rise.

suave's picture
suave

That's an insane amount of yeast!  When I raise pizza dough in fridge I put 1 tsp of yeast per 5 cups of flour.

dwfender's picture
dwfender

Pizza is technically a flat bread so the fact toat it collapsed is not a big deal.

It just sounds like your dough over proofed. Meaning the bulk fermentation went a little too far and created asteak structure of dough just because of the amount of air inside. Again not really a huge deabecause it's a pizza.Alton's browns recipe is ok but the reason it poses some challenge is because he wants you to activate yeast in warm water. So when you put that warm water in the dough it raises the temperature of your dough. Warmer temperatures make the yeast multiply and feed more quickly right? So if you use cold water and lower the temperature of your dough you can slow the yeast down. Unfortunately, you can't do that with active dry yeast. Fortunately, you CAN do that with instant yeast or if you can't find that use rapid rise. You need to adjust the recipe a little for different types of yeast. A decent rule of thumb is to use slightly more than half the amount of active dry yeast if you are using instant or rapid rise. Specifically I mean, if the recipe calls for 2 tsps active dry yeast, you can replace that with 1 tsp plus a pinch of instant yeast and generally yield the same results.


Essentially what I'm saying is you can use this method to slow down the fermentation process and draw out more flavor from the starches in the dough. Use instant yeast, ice cold water and you can even refrigerate your flour if your crazy about it. Either way its not an exact science and you can just learn what works for you over time. I personally prefer Peter Reinhart's recipe from the BBA. I use all bread flour and about an ounce of semolina and no fat in the dough. I make the dough using cold water and knead until until I get a window pane. Then I refrigerate the dough for 2 nights and use it on the third day. It usually rises in the fridge and I just let it hang out until I want to make the pizza. Then I turn it out on a floured work surface, gently punch it down and shape the pizza. I make pizza pretty often at home and have been able to get the process down so if you want to talk about some further details I'd be more than happy to help out. Good luck