I am new to pizza dough and stuff. How many rises do yall let the dough go through?
I have so far been following Peter Reinharts Neapolitan pizza dough recipe from his book American Pie.
Anyways, I make the dough, let it sit for 30 minutes on the counter and then put it in the fridge over night.
When I take it out the next day i take it out and let it sit for two hours.
Then i cut the dough up into several small balls. and make the pizza out of them.
SO finally my question, should i be punching it down after each phase to give it multiple rises (or any phase)?
Thanks in advance