The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


chip c's picture
chip c


 I'm making pizza and wondering, well, what is the correct method for proofing pizza dough; for example: how often should I knock the dough down and when?  


    Chip C

albacore's picture

Ask ten pizza makers and you'll get ten diiferent answers.

I go with the classic Neapolitan method: make dough, develop gluten either in mixer or by hand and bulk ferment at 25C for 2 hours.

Shape into balls of whatever size you like (usual range 200-250g) and store covered at 25C in wooden or plastic boxes or trays until used, minimum 6 hours.