Pizza dough rises?

griff017 · May 2011

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

dugdbug · May 2011

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.

Botch · May 2011

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!

dugdbug · May 2011

Good on ya Botch! thanks for the link

griff017 · May 2011

awesome.

thanks for all the information!

That is just what i wanted to know.

icemncmth · May 2011

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.

boston_stoker · May 2011

American Pie is a great book.

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Pizza dough rises?

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