Got the Bible - Fermentation Q...

I've made pizza on my new wood fired oven about 6 times now.

Always had a 2-3 day ferment ... by the book.

I didn't plan well and are doing a "last minute" pizza get together. I have 24 hours to ferment, so no bulk ferment.

Do I just ferment in balls for 24 hours and then go for it OR

Does it hurt to bulk ferment for 12 hours, degass, and then ferment the balls for 12 hours.

I was just going to experiment with some of the dough, but thought I'd ask others.

Your advice would be helpful.

Thanks in advance,


Mike B.
posted about 2 years ago

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Hi Mike,

I'm not an expert on Pizza Napoletana by any means but I have done the 12hr bulk then 12hr balled fermentation for NY-style pizzas numerous times and never had any problems.

Just keep an eye on the dough temp when it comes off the hook.

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Mike K.
posted about 2 years ago

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