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.



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