FAQs
When dough puffs up, it's because there are air bubbles trapped within it and with nowhere to go, the dough is forced to puff. Docking the dough gives this air room to escape and so, it doesn't stay in the crust. Many restaurant owners think they can't dock their frozen pizza dough, since it is frozen.
Can you let pizza dough rise too much? ›
Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.
How to know if pizza dough is bad? ›
Pizza crusts and dough have physical “tells” which let you know they've gone bad and could underperform:
- A sour smell.
- Diminished texture.
- An exceptionally dry feel and appearance.
- A general gray color or flecks of gray that denote dead yeast activators, failed cell structure, and/or freezer burn.
To get those hollow bubbles you're looking for, make sure you're not pressing all of the air out of the dough as you roll it out.
Why is my pizza puffing up? ›
When dough puffs up, it's because there are air bubbles trapped within it and with nowhere to go, the dough is forced to puff. Docking the dough gives this air room to escape and so, it doesn't stay in the crust. Many restaurant owners think they can't dock their frozen pizza dough, since it is frozen.
What makes pizza dough more fluffy? ›
Kneading the dough actually plays a role in the texture of the crumb. So if you knead heavily, like I do in homemade sandwich bread, you'll end up with a closed texture (no bubbles), which is not what we want with pizza dough. So just knead until it's elastic, soft, and sticky.
What does overproofed pizza dough look like? ›
Overproofed pizza dough has the following visual indicators:
The size of the pizza dough has more than doubled. Large bubbles can be found in the dough.
What is the longest you should let pizza dough rise? ›
The general rule is to let pizza dough rise until it has doubled in size, which could take anywhere between 1-1.5 hours. This will give the yeast time to activate and create a light, airy texture in the crust. However, I personally prefer cold-fermenting the dough for 48 hours for extra flavor.
Do you cover pizza dough while it rises? ›
The short answer is – cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture.
How long does pizza dough need to rest before using? ›
Final Proofing
Pizza dough should proof in room temperature anywhere from 1 to 24-hours or even more. While cold-proofing a pizza dough can take anywhere from 24 to 72 hours.
At which point during the dough making process would it be best to freeze or refrigerate? You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.
How can I make my pizza dough more airy? ›
Strong bread flour: A higher proportion of protein and a stronger flour to allow for more gluten development. This means your dough is less likely to tear when shaping and you'll end up with a more crisp crust. Better gluten development means more air pockets, which means an airy crust.
Why is my pizza crust not rising enough? ›
1) There simply isn't enough yeast in your formula. Trying increasing your yeast by 10% increments in future batches to see if you get the proper rise. 2) The dough is too cold coming off the mixer. Targeting an 80F dough temperature for overnight, refrigerated dough is a good starting point.
Why is my pizza dough getting too much air? ›
Step 2: Remove the dough from the basket or other vessel in which you're proofing it. Step 3: Press down on the dough with the heel of your hand (like kneading). Step 4: Use your fist to squeeze the air out (like a very slow punch). Step 6: Reball over-proofing dough balls.
How do you make pizza more airy? ›
TIPS ON CRISPY AND AIRY PIZZA CRUSTS the first tip is to carefully stretch your dough so that you push the air from center of the dough to the edge—leaving an one inch border. then use your knuckles to gently open it up to a bigger size.
Can you put a pizza puff in the oven? ›
To use, preheat oven to 400°; bake pizza puffs on greased baking sheets as directed, increasing time as necessary until golden brown.
What are pizza puffs made of? ›
A pizza puff is a deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage or pepperoni. Originally from Chicago, pizza puffs can be found at many casual dining restaurants there.
Why won't my pizza crust rise? ›
1) There simply isn't enough yeast in your formula. Trying increasing your yeast by 10% increments in future batches to see if you get the proper rise. 2) The dough is too cold coming off the mixer. Targeting an 80F dough temperature for overnight, refrigerated dough is a good starting point.
