Sourdough pizza : finger dent test ?
For sourdough bread, bulk fermentation lasts until dough doubles or triples (about 8h at 23°C and 10% sourgough ratio), and proofing until proper finger dent test (bread should have rose slighlty under 100%).
As I understand, pizza dough recipes call for shorter bulk fermentation and longer proofing time.
But how do you know bulk fermentation and proofing are finished ? Should bulk fermentation last until dough at least doubles like bread ? And can finger dent test also be applied to pizza dough proofing ?