September 17, 2018 - 11:28am
proofing
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?
Thanx;
Chip C
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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?
Thanx;
Chip C
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.
Lance