Under and Over-Fermentation in Pizza Dough Explained: Causes, Effects on Dough and the Final Product, and How to Prevent It
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
Over-Fermentation and Under-Fermentation: Introduction
Under-fermentation and over-fermentation are also referred to as under-proofing and over-proofing. These terms are used interchangeably and have the same meaning. Please note that I have used both terms throughout the article to describe the same phenomenon.
Using dough at the ideal fermentation point is the key to successful pizza dough (or any other yeast-leavened dough). Dough that hasn’t risen or matured enough (under-fermented dough), or dough that has fermented too much (over-fermented dough), are both undesirable situations that will inevitably impact the ease of working with the dough and the final product. Therefore, it is important to avoid them.
The purpose of this article is to teach you several things:
- What is under-fermented and over-fermented dough?
- What is the effect of over-fermentation or under-fermentation on the dough and the final product?
- How to identify (and avoid) over/under-fermented dough
To fully understand the concepts discussed in the rest of this article, it is highly recommended to read the article on Elasticity and Extensibility in Dough, which provides essential background on dough elasticity and extensibility.
Over-Fermentation (Over-Proofing)
What Is Over-Fermentation
Over-fermentation occurs when the dough ferments more than desired. The primary cause of over-fermented dough is the activity of protease enzymes in the dough, which break down gluten. These enzymes are naturally present in flour and are also produced by yeast during fermentation.
A balanced activity of protease enzymes is desirable, as it makes the dough more extensible and easier to work with. However, when the fermentation processes are out of balance or unsynchronized, the activity of the protease enzymes becomes accelerated or excessive, resulting in the break down of too much gluten in the dough, or in other words: over-fermentation.
It is important to note that the activity of protease enzymes in the dough is irreversible. In simpler terms, over-fermentation cannot be reversed. Protease enzymes degrade the gluten-forming proteins, preventing them from creating new gluten bonds. This inability of the gluten-forming proteins to function properly makes the break down of gluten irreversible.
Therefore, it is highly important to avoid over-fermentation. Once a significant amount of gluten in the dough has been broken down, there is little that can be done to “save” the dough, except for handling it with great care.
In general, using stronger flour makes the dough more “resistant” to over-fermentation. The reason for this is simple: if the dough undergoes the same level of gluten break down, then using stronger flour will result in more gluten in the dough at the start of fermentation; And this, in turn, will translate to more gluten at the end of fermentation (compared to the same dough made with weaker flour), assuming that the same amount of gluten has been broken down during fermentation.
For more information on the impact of pizza flours on fermentation and baking, please refer to the following article: The Ultimate Guide to Pizza Flour – How to Choose the Ideal Flour for Pizza.
Causes and Factors Leading to Over-Fermentation
As previously mentioned, over-fermentation occurs when protease enzymes in the dough become too active or work for longer than intended. The activity of protease enzymes, like other enzymes, is influenced by three factors:
- Their concentration in the dough (higher concentration = increased activity).
- The temperature at which the dough ferments (higher temperature = increased activity).
- The acidity level (pH) in the dough (higher acidity = increased activity).
From a practical standpoint, there are several scenarios that can lead to an excessive activity of protease enzymes in the dough:
Using Too Much Yeast (Not Adjusting for Fermentation Time and Temperature)
Using too much yeast, beyond what is necessary for the intended fermentation duration and temperature, will accelerate the maturing process in the dough and increase its acidity (lower its pH).
Since protease enzymes are more active in an acidic environment, using more yeast than necessary will cause the dough to acidify faster. This, in turn, increases the activity of the protease enzymes and accelerates the break down of gluten in the dough. Ultimately, this results in over-proofed dough when it is time to bake it.
To illustrate, let’s consider an example. Suppose we plan to ferment a dough at a temperature of 20°C/68°F for 5 hours. However, if we use an amount of yeast suitable for a 3-hour fermentation at 20°C, the dough will ferment and acidify faster than desired.
As a result, the protease enzymes will become overly active, and the dough will be ready for baking after only 3 hours instead of the intended 5 hours. In practice, this means that the dough will be over-proofed after 5 hours, with excessive gluten break down.
The example above emphasizes the importance of using the correct amount of yeast when making pizza dough (or any yeast-leavened dough). The amount of yeast should be determined based on the fermentation temperature and duration, which can be easily calculated using PizzaBlab’s dough calculator.
Fermenting at a Higher Temperature Than Planned
The principle behind this section is similar to the previous section. If the actual fermentation temperature of the dough is higher than the planned temperature, the activity of protease enzymes will increase.
This increase in activity is also influenced by the increased activity of the yeast, which further accelerates the acidification process of the dough, indirectly leading to a further increase in protease enzyme activity. Consequently, the gluten in the dough breaks down faster than desired.
To illustrate, let’s consider an example. Suppose we plan to ferment a dough at a temperature of 20°C/68°F for 5 hours. However, in practice, the dough ferments for 5 hours at a temperature of 24°C/75°F, causing the protease enzymes to be more active and break down the gluten more than desired.
As a result, after 5 hours of fermentation, the dough becomes over-fermented, due to the higher-than-planned temperature.
The example above also emphasizes the importance of using the correct amount of yeast when making pizza dough.
Fermenting the Dough Longer Than Planned
The longer the dough ferments, the more gluten breaks down, resulting in a weaker dough that may become over-fermented.
To illustrate, let’s consider an example. Suppose we plan to ferment a dough at a temperature of 20°C/68°F for 5 hours. However, in practice, the dough ferments for 8 hours at the same temperature, causing the protease enzymes to work longer than intended. As a result, after 8 hours, the dough will become over-proofed, with excessive break down of gluten due to fermenting it for more time than planned (8 hours instead of 5 hours).
The example above also emphasizes the importance of using the correct amount of yeast when making pizza dough.
Too High Final Dough Temperature
The final dough temperature (FDT) – the temperature of the dough at the end of kneading – plays a crucial role in the rate of fermentation. If the FDT is too high, it can cause the dough to ferment faster than desired, which may lead to over-fermentation. To learn more about final dough temperature, refer to the entry on final dough temperature in the Encyclopizza.
The key principle to understand about final dough temperature and over-fermentation is quite simple: the lower the FDT, the slower the fermentation rate will be; Conversely, a higher FDT will lead to faster fermentation. In practical terms, this means that if the FDT is too high, the dough will ferment at a faster rate, which increases the risk of over-fermentation.
Therefore, it is crucial to ensure that the final dough temperature is kept within the range of 23-27°C/75-80°F (For further details, please refer to the link above).
Bulk Fermentation in the Fridge
For detailed information on bulk and ball fermentation, please refer to the following article: Bulk Fermentation vs Ball Fermentation: Effects on Pizza Dough and Timing Guidelines (‘Bulk Fermentation in the Fridge’ section).
In short, it is important to understand the close relationship between bulk fermenting dough in the fridge and the potential for over-fermentation. When dough undergoes bulk fermentation in the fridge, it cools at a much slower rate, causing the core of the dough to take longer to reach the fridge’s temperature.
As a result, the dough ends up fermenting at a higher temperature than intended (as explained in the linked article above). As we discussed earlier, fermenting at a higher temperature than planned can potentially lead to over-fermentation.
Effects of Over-Fermentation
In general, an over-fermented dough becomes excessively extensible due to excessive break down of gluten. This is the main indication of over-fermentation, as shown in the picture in the next section.
The effects of over-fermentation can be divided into two aspects: its impact on the dough’s behavior and handling, and its effect on the final product.
Effects of Over-Fermentation on Dough Behavior and Handling
The effects of over-fermentation on the behavior and handling properties of the dough are as follows:
- The dough will become very extensible and lack elasticity. This means that it will be very stretchy and prone to tearing easily.
- The dough will have a very “liquid” consistency and feel watery and “fragile“.
- The dough will become very sticky. This is due to the breakdown of the gluten, which causes the water “held” by the gluten to leak back into the dough. As a result, the dough will feel sticky and wet.
All of the above will make it very difficult to work with the dough and stretch it into a pizza base. The ‘severity’ of each of these phenomena will depend on the condition of the dough and the extent of over-fermentation.
There is a rare condition of over-fermentation, more commonly found in sourdough doughs but still relatively uncommon, in which the dough behaves in the opposite way of what is considered “standard” over-fermentation: Instead of being very extensible, the dough becomes highly elastic and resistant (which as we are about to see, are characteristics of under-fermentation).
During this phenomenon, there is a brief period of time in which the gluten in the over-fermented dough behaves like a “cramped muscle”; Rather than being stretchy and extensible, it becomes highly elastic and resistant. After this short period of time, the gluten transitions from being overly elastic to overly extensible, quickly transforming from a tough and resistant mass to a puddle-like consistency.
The explanation for this interesting phenomenon is complex; In essence, the acids in the dough initially strengthen the gluten bonds, causing the gluten to tighten more and more. When the dough becomes too acidic, the gluten ‘suddenly’ relaxes, transitioning from a tight state to a relaxed state all at once.
As mentioned, this phenomenon is relatively rare; However, if you have encountered a situation where you are certain that the dough is not under-fermented (and was fermented long enough in ball form), but it still behaves as described above – know that this is a reasonable possibility and a potential explanation for over-fermented dough.
Effects of Over-Fermentation on the Final Product
The effects of over-fermentation on the final product are as follows:
- Limited oven spring.
- In extreme cases of over-fermentation, a dense and flat crumb structure with a rubbery texture (see picture below).
- The formation of large holes/voids or “spider webs” in the crumb, indicating a weak gluten structure that collapsed during baking (see picture below).
- Lack of browning due to low levels of residual sugar in the dough (the yeast consumed most of it).
- Creation of a layer of unbaked dough, known as the “Gum line”, between the bottom of the crust and the sauce.
- In extreme situations, the dough emits a strong smell of alcohol/beer. Dough that smells strongly of alcohol is an indication of an extremely over-fermented dough that should not be used. This is not due to health concerns (more about this later), but rather because it will produce a poor-quality baked product.


In this case as well, the “severity” of each of these phenomena will depend on the condition of the dough and the extent of over-fermentation.
What Does an Over-Fermented Dough Look Like
So, how can we identify over-fermented dough?
In general, over-fermented dough will have a liquid consistency, appear weak and fragile, and will lose its defined shape. It will become excessively extensible, spilling over the sides, and will have a lumpy and uneven appearance.
Additionally, large bubbles will form on its surface, indicating a loss of elasticity in the dough.

When it comes to high hydration doughs (75%+), the formation of bubbles on the surface does not always indicate over-fermentation. These doughs are naturally very extensible due to the high hydration, making it relatively “easier” for bubbles to form. However, even in this case, the formation of many or excessively large bubbles is a sign of over-fermentation.
Is Reballing a Solution to Over-Fermentation?
A piece of advice often given for dough that has been over-fermented is to reball it. While reballing can be helpful in certain situations, it is not a universal solution. For more information on reballing and its effects on the dough, please refer to the following article: Ball vs Bulk Fermentation in Pizza Dough: A Complete Guide.
As we have seen, excessive activity of protease enzymes in the dough leads to the irreversible weakening of the gluten structure. Reballing the dough can “restore” some elasticity, but it cannot aid in the formation of new gluten bonds due to the degradation of the gluten-forming proteins.
In other words, reballing an over-proofed dough can make it slightly easier to work with in the short term, but it should not be relied upon blindly as a “magic solution”. An over-proofed dough that is reballed will quickly lose the elasticity that the reballing “restored”, and will soon become very extensible again (depending on the degree of over-fermentation).
Apart from the gluten state in the dough, the other negative effects of over-proofed dough cannot be reversed and will still occur, especially in terms of the impact on the final product.
Therefore, it is important to avoid over-fermentation in the first place. A better approach is to learn how to bring the dough to an ideal fermentation point at the moment of baking (which we will discuss later).
Can Over-Fermented Dough Be Used, and Is It Safe to Eat?
From a food safety perspective, eating a baked product made from over-fermented dough poses no risks (assuming it was properly baked, of course). The high acidity of the dough inhibits the growth of mold and other harmful microorganisms. Moreover, even if any were to develop, they would be destroyed during the baking process.
As mentioned earlier, over-fermentation primarily leads to excessive gluten degradation (which is not a food safety concern) and high acidity (which also does not pose any food safety issues). Therefore, over-fermented dough is completely safe to consume.
However, if the dough has been left at room temperature for several days and/or has a strong beer-like smell, it is advisable not to use it – not because of health concerns, but because it will result in poor baked products.
In terms of dough handling, when working with over-fermented dough, it is important to note that it will be significantly more difficult to work with. It will have a wetter, stickier, and more liquid consistency. The dough will be very stretchy to the point of tearing, requiring delicate and careful handling, particularly when shaping it into a pizza base to prevent tearing.
Additionally, when transferring it to the oven, it may stick to the pizza peel or lose its shape. Again, the effects will vary depending on the extent of over-fermentation.
When it comes to the final product, dough that has been over-fermented will inevitably yield subpar baking results, the extent of which will depend on the degree of over-fermentation, including everything discussed in the previous sections.
Under-Fermentation (Under-Proofing)
What Is Under-Fermentation
Under-fermentation is the “opposite” of over-fermentation, meaning that the dough did not rise and mature enough at the time of baking. The main causes of under-fermentation are insufficient yeast and/or enzyme activity, specifically:
- The yeast was not active enough in the dough, leading to inadequate production of carbon dioxide (CO2). CO2, produced by the yeast during fermentation, is what allows the dough to expand and become “airy”. Therefore, insufficient yeast activity results in a lack of volume and a flat dough, both before and after baking.
- The protease enzymes were also not active enough in the dough, resulting in insufficient break down of gluten. As mentioned earlier, breaking down gluten during fermentation is crucial, as it makes the dough more extensible and less elastic; Insufficient protease enzyme activity leads to excessively elastic dough, affecting its handling properties and the final product.
- The processes that occur during fermentation, which directly and indirectly influence the flavor of the dough, did not occur sufficiently. Consequently, the development of flavors in the dough will be limited.
Causes and Factors Leading to Under-Fermentation
In general, the causes of under-fermentation are often the same factors that contribute to over-fermentation, but in the opposite direction:
- Using too little yeast (not adjusting for fermentation time and temperature).
- The dough was fermented at a lower temperature than intended.
- The dough was fermented for a shorter time than intended.
- Too low final dough temperature.
- Improper yeast usage (adding dry yeast directly to cold water) or using inactive/”dead” yeast that has lost its vitality.
The previous section discussed the factors that contribute to over-fermentation; The same principles and examples also apply to under-fermentation, but in the opposite manner (low vs high temperature, shorter vs longer fermentation, too little vs too much yeast, etc.).
However, one specific factor that deserves separate emphasis is the direct addition of dry yeast to cold water.
Adding Dry Yeast Directly to Cold Water
Adding dry yeast directly to cold water is likely one of the most common reasons for under-fermentation or insufficient yeast activity. However, this cause is often overlooked because many people are unaware of how it affects yeast.
“Ideally, dry yeast should be dissolved in warm water at a temperature of 37-43°C/100-110°F before being added to cold water. For more information on this topic and best practices for using yeast, refer to the following article: How to Use Yeast the Right Way (Active/Instant/Fresh): A Practical Guide.
In short, dry yeast undergoes a rehydration process when it comes into contact with water. Adding dry yeast directly to cold water (at a temperature of 20C/68F or below) can (and will) cause significant damage to the yeast cells, even killing them. This damage affects their vitality and ability to ferment the dough.
To ensure optimal rehydration of the yeast cells with minimal damage, it is recommended to suspend the yeast in hot water at a temperature of 37-43C/100-110F for about 10 minutes before adding it to the other ingredients, especially directly to cold water.
In summary, adding dry yeast directly to cold water can harm the yeast cells and significantly impair their ability to ferment the dough, potentially resulting in under-fermented dough.
The above applies to both active dry yeast (ADY) and instant dry yeast (IDY).
As for fresh yeast, there is no need to suspend it in hot water (as it does not go through a rehydration process), and it can be added directly to cold water.
If you are using cold water, it is highly recommended to either:
- suspend the yeast in hot water at a temperature of 37-43C/100-110F for about 10 minutes before adding it to the cold water, or
- Sprinkle the yeast on top of the flour so that it does not come into direct contact with the cold water.
Avoid adding dry yeast directly to cold water.
Effects of Under-Fermentation
Effects of Under-Fermentation on Dough Behavior and Handling
The effects of under-fermentation on the behavior and handling properties of the dough are as follows:
- The dough will be very elastic, stiff, and resistant, making it challenging to stretch into a pizza base.
- Due to its high elasticity, the dough will consistently return to its original shape and shrink or snap back when being stretched into a pizza base.
As you can see, the main symptom of under-fermented dough is its elasticity and resistance when attempting to stretch it into a pizza base. This is a result of the protease enzymes not sufficiently breaking down the gluten.
Note that the degree of elasticity and extensibility of the dough is also affected by the fermentation time in bulk or balls. For more information on this topic, refer to the following article: Bulk Fermentation vs Ball Fermentation: Effects on Pizza Dough and Timing Guidelines (recommended).
Similarly, when working with cold dough (such as dough that has just been taken out of the fridge), it will initially be more elastic and become more extensible as it warms up. Therefore, if you are dealing with an elastic dough, it is important to determine the cause; It could be that the dough has not fermented enough, or it could be due to one of the two reasons mentioned above (cold dough and/or insufficient time in balls).
Effects of Under-Fermentation on the Final Product
The effects of under-fermentation on the final product are as follows:
- Limited oven spring.
- A dense and flat crust, sometimes with a layer of undercooked dough.
- A tough, leathery texture.
- Lack of browning due to low levels of residual sugar in the dough (caused by insufficient break down of starch into sugars).
- Bland taste.

What Does an Under-Fermented Dough Look Like
Identifying under-fermented dough is quite simple – you can easily see that the dough has not gained enough volume and did not physically rise. Unfortunately, providing a picture to demonstrate this is difficult since there is no image that can illustrate under-proofed dough.
Visually, the dough will show no notable signs of fermentation and will look similar to how it looked after kneading, depending on how under-fermented it is.
Proper Dough Fermentation: Avoiding Under and Over-Fermentation
To achieve optimal fermentation for your dough when it’s time to bake, it’s important to follow these three key principles:
- Follow proper fermentation and dough management processes.
- Use the appropriate amount of yeast based on the fermentation duration and temperature.
- Avoid directly adding dry yeast to cold water to prevent harming the yeast, which can lead to under-fermentation.
For more detailed information on correct dough fermentation and management processes, please refer to the following articles:
- For cold fermentation: How to Cold Ferment Pizza Dough: Guide to Cold Fermentation (2 Methods).
- For room temperature fermentation: Room Temperature Pizza Dough Fermentation: A Practical Guide to Mastering Room Temperature Fermentation.
You can also use the four fermentation tests to determine whether the dough is ready for baking.
To determine the right amount of yeast based on fermentation duration and temperature, it is highly recommended to use PizzaBlab’s dough calculator, which allows you to calculate the ideal yeast quantity for your desired fermentation duration and temperature. Before using the calculator for the first time, it is advised to read the Guide to Using PizzaBlab’s Pizza Dough Calculator.
Note that the calculator applicable to any yeast-leavened dough, not just pizza.
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Your articles are exceptionally well done. Kudos and keep it up!
Thank you Chuck!
This is a rainy Sunday morning well spent, going through your articles. I found your site by searching for dough calculators based on Peddling Pizza’s recommendations. I’m experimenting with room temperature fermentation for my next batch of pizza and the information you have will certainly help guide me through it.
Great work!!
Thanks
Thank you Ed, I’m glad to hear this! Feel free to share how it turned out!
Quick question — didn’t see this mentioned. If the dough balls are ‘ready’ before cooking time – can I just put them in the fridge to slow them down?
thanks
Yes, you absolutely can. Just keep in mind that this process occurs gradually – the core of the dough balls might take hours to reach the fridge’s temperature, especially if the dough is already fermented (the gases within act as a thermal ‘insulation layer’).