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Recent Posts
How to Determine if the Dough is Ready for Baking: 4 Dough Fermentation Tests
Determining the perfect moment to bake your dough is crucial for achieving optimal results in pizza (and also bread) making. In this article, we will learn how to perform four essential dough fermentation tests: the Bubbles Test, the Volume Test, the Finger Poke Test, and the Shake Test. These tests will help you evaluate your dough’s fermentation progress and determine the ideal time to begin baking, ensuring the best possible results
Under and Over-Fermentation (Under/Over-Proofing) in Pizza Dough: Causes, Effects, and Prevention
One of the biggest challenges in making pizza dough (and dough in general) is determining when the dough is ready for baking, as well as how to prevent and recognize situations of over-fermented and under-fermented dough (also known as over-proofed and under-proofed). In this article, we will explore what over-fermentation and under-fermentation are, their causes, their impact on the dough and the final product, and how to avoid them
Bulk Fermentation vs Ball Fermentation: Effects on Pizza Dough and Timing Guidelines
If you’re passionate about bread or pizza making, you’ve likely encountered terms like “bulk fermentation”, “time in balls”, or “proofing period”. This article explores the concepts of bulk fermentation and ball fermentation, their effects on the dough, the significance of each step, and aims to answer the common question: what is the optimal duration for bulk fermentation and ball fermentation (‘proofing’), and why does it matter?
Biochemical Gluten Development: The Key to Perfect Pizza Crust
Ever wonder why some pizzas have that perfect, light, pillowy crust? One of the secrets lies in biochemical gluten development, a crucial yet often overlooked process that occurs during the dough’s “rest” period and fermentation. In this article, we’ll explore the science behind this phenomenon, explaining what it is, how it happens, and why it’s key to creating a superior pizza. By mastering this straightforward concept, you’ll not only elevate your pizza-making skills but also streamline your process, resulting in less work and better results. Whether you’re a home cook or a professional pizzaiolo, understanding biochemical gluten development could be the game-changer in your quest for the perfect pizza
How to Cold Ferment Pizza Dough: Guide to Cold Fermentation (2 Methods)
Cold fermentation is the most popular method for fermenting pizza dough, but what is the best approach? In this article, we will learn how to master the process of cold fermentation and explore two effective methods to consistently produce high-quality dough
Room Temperature Pizza Dough Fermentation: A Practical Guide to Mastering Room Temperature Fermentation
Room temperature fermentation may be more challenging compared to cold fermentation, but it also offers greater rewards. In this article, we will learn how to perfect the process of fermenting pizza dough at room temperature. By following a few key principles, you can quickly achieve excellent results and elevate your pizza-making skills.
