Tips on dough temperature


When forming the pizza dough for toppings I am having issues forming the dough. When removing from the refrigerator what's a good time period to let the dough get to room temperature or what tips does anyone have that can help me get the best results

Darryl W.
posted almost 3 years ago

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Darryl I let the dough rest at room temp for around a hour i am trying to get the dough around 60 degrees so the gluten has relaxed and makes the dough pliable and doesn't spring back on me. Now tossing your dough that just takes massive amounts of practice to get good at it. Here's a video I like that shows you how to toss your dough. https://m.youtube.com/watch?v=GtAeKM_f2WU

Jeff S.
posted almost 3 years ago


Darryl, can you tell us a little bit more about the recipe you're using? In specific, what kind of flour, how much water (as a percent of flour) and how long is the fermentation period? Dough that's had 2-3 days to rise is generally easier to work with because the glutens have broken down a bit.

That said, dough temperature is a factor too. As Jeff mentioned, 60-65F is a good temp if you're going to let your dough warm up. Depending on the dough, sometimes cold dough is easier to work with. Some people, including Tony, have a preference for using dough that's NOT cold. I'd recommend trying both ways to see what works for you.

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Raj Irukulla admin
posted almost 3 years ago


I having been working with the Master dough with the Poolish starter

Darryl W.
posted almost 3 years ago


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