How does water temperature affect fermentation?

Obviously warmer water will speed up the fermentation process, but I'd like to know some of the specifics:

What's the warmest you can go, and how specifically does it impact rise times? Will you kill the yeast if the water is too hot?

Will cold water prevent yeast from being activated? Are specific water temps used for certain styles of pizza making? And do pizza makers adjust water temperature based on season?

Thomas C.
posted about 5 years ago

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The final dough temp when your pizza is finished mixing is very important. You always want to control your temps. Especially with dough. 68-72 degree water is important when your dough has completed it's mix. You can never go backwards but you can always move forward that's why you don't want your dough to be too warm when completed. Typically you should stage your dough before using it. Up to one hour or even longer. If your dough is blown in the refrigerator it will be tough to stage your dough before you cook it. The rule of thumb is don't out cold dough into a hot oven. Several different yeast companies say different killing points 100 -115 maybe 120 degree, I prefer and recommend just waking your yeast up in warm water 80-85 degree just in case your thermometer is slightly off so why chance it.
Some pizza makers adjust the water depending on the temp and time of year. Typically cold water in the winter and ice cold water in the summer. Areas lie the Midwest when water temp from the tap is ice cold sometimes you have to warm it up slightly

Tony Gemignani admin
posted about 5 years ago

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