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Pizza dough rises?

griff017griff017 Posts: 4
edited November -1 in EggHead Forum
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
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Comments

  • dugdbugdugdbug Posts: 244
    Pretty sure all the pizza dough recipes I've seen don't involve punching the dough and I think it's cause you want bubbles in the crust.
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  • BotchBotch Posts: 2,821
    I had followed AB's recipe for pizza dough for years, and it really set me back. About six months ago I joined www.pizzamaking.com and learned that pizza dough should never be punched down! Form the dough (wetter than I'd been doing) let it rise in a perfect ball, and then pat it down gently to a disk, slap it, toss it, spin it, and throw it on the peel, dress and bake!
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • dugdbugdugdbug Posts: 244
    Good on ya Botch! thanks for the link :)
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  • griff017griff017 Posts: 4
    awesome.

    thanks for all the information!

    That is just what i wanted to know.
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  • icemncmthicemncmth Posts: 1,157
    Agree punching down the dough will produce a more dense crust.

    So it really depends on what type of pizza you are trying to create.
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  • boston_stokerboston_stoker Posts: 794
    American Pie is a great book.
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