The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rise for formed pizza dough

bakingmad's picture

Rise for formed pizza dough

Hey there.


Does anyone give the formed pizza dough some time to rise a little before placing it in the oven?   



HogieWan's picture

I give it enough time to put the toppings on.

holds99's picture


colinwhipple's picture

I have tried several pizza dough recipes, and my favorite is Reinhart's Pate Fermente from The Bread Baker's Apprentice.

I follow that recipe pretty closely, including letting the dough rise for about an hour before putting it in the refrigerator.  I pull it out the next day about two hours before I want to bake the pizza, first letting it sit for an hour to warm up, then using my fingers to spread it out on a piece of parchment paper.  I let it sit for another hour (covered), put the toppings on, and then bake it.

My wife and I tend to go heavy on the toppings, so I bake it at a somewhat lower temperature and for a longer time than many people recommend.



crusty1's picture

Stretch it out put on the toppings and into the oven. Last night we had pizza from the pizza primer thread The dough had fermented in the fridge for 24 hrs. I turned the oven on 'broil' with the door closed let it heat up 45 min or so and then put the pie on my stone. The top of my stone is about 7" below the broiler element (electric oven) The crust was nice and airy. I should have taken some pics.

there is one piece left in the fridge. Time for a breakfast of cold pizza and pepsi...... cause breakfast is your most important meal.

ehanner's picture

Do you warm the oven with the lower coils at all or are you starting with the broiler? Using the broiler is an interesting idea. How is the ratio of heating, ie, is the stone heated sufficiently to give you a crispy crust on the bottom and the top is cooked sufficiently to brown the crust and cook the toppings?

About how long does it take to bake the pie like this?


kanin's picture

This is also what I do with thin pizzas and flatbreads such as naans. I preheat the oven on broiler with my baking stone about 4 inches from the heat source on top. 5 minutes before baking, I keep the oven door open partially so that the coils are forced to fire up.

I haven't measured actual temperatures, but my baking time is cut in half as opposed to having the oven door closed and cranked up to 550 (6 minutes to 3 minutes).

And yes, if the stone is preheated well the bottom will be crisp even with the shorter cooking times.

maxamilliankolbe's picture

We like a thinner crust similar to New York Style pizza, so letting it rise would be counter-productive, I think, since we are going for a thin crust that isn't too bready.  However, even when I've made thicker crusts, I haven't allowed them to rise.  Now, if you are going for a thicker crust, I wonder what would happen if you rolled it out kind of thin and then let it rise...  Then again, the toppings might crush whatever rise it did have and it might not do anything in the end anyway.  It migiht be interesting to see the flavor difference.



wholegrainOH's picture

eggplant pizza

Usually allow it to rise, but then we prefer a pizza that's closer to foccaccia. Above is a recent one, a pesto-crust topped with Japanese eggplant rounds, onions, garlic, garlic-stuffed olives, our own tomato sauce, and other goodies



Columbus, OH



I usuually roll it out thin ,then let it rise about 1 1/2 hours with about 12 oz dough to a 14 inch base .Then bake the base for 5 minutes at about 425 before adding the topping. this prevents the base sagging in the middle. If you brush the rim at this point with oil it makes for a good crunchy crust

 Tim, Dorset U.K.

home_mill's picture

Same here. My wife likes thick crust so I let it rise about 30 minutes. Then bake about 3 minutes before putting the toppings to prevent soggy dough in the middle.