Balls didn't hold during proofing


Using the Neopolitan dough recipe, everything looked great, felt great. I opened my proofing boxes after 24 hours and the dough balls had flattened and spread out. I had to use a knife to separate them. Wondering if I didn't work the dough enough before I balled it. Any ideas??? Thanks, Stace

Stacey C.
posted about 3 years ago

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Could be several reasons. Did you cross stack your dough in your refer before closing them?
what was your final dough temp after mixing? 70 degrees is good
Is your water really soft?
Did you measure your salt right?
Did you wate to long before you cut and balled your dough ?
What flour did you use? Caputo?

Tony Gemignani admin
posted about 3 years ago


Also what was your hydration? Just confirming you weighed out your ingredients which I recommend rather than measuring ? You used a starter?
Reconfirming the exact recipe and how you followed it

Thanks

Tony Gemignani admin
posted about 3 years ago


Not sure what you mean by "cross stack your dough in your refer before closing them". I made three size balls in three different proof boxes. I did stack them on top of each other while making the balls.

Didn't get a temp on the dough, but room temp was around 70. Weighed the salt, actually I weighed all the ingredients. Used the poolish. Waited 20 min then balled the dough, which took about 15 minutes. I made a big batch - enough dough for 15 eight, twelve and sixteen inch pizzas. And used General Mills Neapolitan flour.

Did another batch and the balls held up much better, although still flattened some. Nothing like before.

Thanks for the book, the youtube videos, sharing your knowledge..... Been making pizza for 10 years and finally feel like I'm getting the results I've been looking based on info I learned from you!! Thank you!!

Stacey C.
posted about 3 years ago


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