Best way to tell if Dough is ready.

I've been using the Neapolitan recipe in the Pizza Bible ever since I bought the book several months ago. Some of the pizzas I have made in my wood fired oven are the best I have ever tasted, and others are not so good.

I think my problem is, over or under fermentation. I follow the recipe to a tenth of a gram, but sometimes my proofing temperature and time changes. I don't have a proofing box. Some times my dough stays in the fridge for one day and other times, three days.

My question is, "How can I determine when the dough is just right and not over/under fermented? I know you need to increase or decrease the temperature depending on when you want to use the dough. Some books say watch the dough to see when it rises to 100%.

Ron W.
posted almost 5 years ago

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How long is your proofing period? There's a huge difference between a one day cold rise and a three day cold rise. The best way to troubleshoot is to only change one variable at a time.

It sounds like the temperature at which you proof the dough is the one variable you don't have complete control over. How much does it vary from batch to batch?

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Raj Irukulla admin
posted almost 5 years ago

Temp don't change that much unless I want it to. I can put the dough in the fridge at 35 degrees, outside at 65-70 degrees on on my counter at 65 degrees. Since I don't own a pizza shop, I don't always know the exact time or day I will bake a Pizza.
That is the reason I want to know how to tell when the dough is about ready. I can retard the fermanitation ot speed it up depending on when I plan to bake a pizza.
If I knew how to tell the dough ball is over fermented, I can throw it away and go to plan B.

Ron W.
posted almost 5 years ago

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