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Pizza dough rises?
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griff017
Posts: 4
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
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
Comments
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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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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!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Good on ya Botch! thanks for the link
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awesome.
thanks for all the information!
That is just what i wanted to know. -
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. -
American Pie is a great book.
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