How To Get Perfectly Proofed Dough Every Time

How To Get Perfectly Proofed Dough Every Time

If you want to make a delicious pizza, a good crust is essential. The first step is to proof the pizza dough properly.

What happens when the dough is proofed, and why does it matter so much for getting a delicious crust?

The yeast cells are activated by proofing. The yeast converts the sugar into alcohol and CO2 and produces bubbles, which cause the dough to rise. Proofing is essential for the texture and structure of the crust and for a rich, complex flavor that will bring out the best in your sauce and toppings.

Producing a frozen dough ball is easier than a homemade pizza dough that includes bulk fermentation, cooling, and final proofing. You only need to use the correct tools and temperature. Also, keep an eye out for the color and size of the dough as it thaws.

Chef Luke of Alive & Kickin’ Pizza Crust shares five tips for adequately proofing your pizza dough.

TRANSCRIPT – Perfectly Proofed pizza Dough

Follow these tips to properly proof dough and ensure that your pizzas are of the highest quality.

The color should be yellow and not white or gray. The dough is white when frozen with a slight mottling. A dough of yellow color is the result of proper proofing. An under-proofed dough will look white, similar to what it looks like when frozen. Over-proofed bread will look gray instead of yellow.

The size of the proofed dough ball is 1.5-2 times larger than that of the frozen dough ball. The size of a firm dough ball can be quite small.

Proof your dough for at least 24 hours. While you can proof your dough in 24 hours, 48 hours or 72 hours (3 days) are better. The dough balls will be kept for five days after you remove them from the fridge. Spent yeast can affect the dough’s ability to rise and proof, as its activity will be less reliable.

Use a speed rack and a sheet pan. Proofing the dough on a sheet and then placing it on a baker’s or speed rack is best.

Some people use red, white, or green fiberglass dough bags or trays. Totes and trays work but are not always open across the entire tray. This can affect the proofing process. The dough should be ready within a day after it is placed into totes and stacked in the fridge. But this is not the case. The top layer of dough will usually be proofed and the bottom layer will be frozen.

Using a sheet pan with a speed rack and a baking-style design is the best option.

Keep the proofing temperature between 34deg-40degF. The ideal proofing range is between 34deg-40degF. The dough will not proof if the temperature is below 34degF. Anything above 40degF may raise concerns about food safety.

Consequences for Over- or Under-Proofing Dough

A dough that is under-proofed will not crisp or brown correctly. You’ll also have to watch it closely and remove all the bubbles as it cooks. The dough will taste good and get crispy, but it will also be flat and lifeless. The yeast has been used up, so the pizza is much less airy.

To achieve consistently delicious, well-risen dough and top-quality pizza, following best practices when proofing the dough is important. Frozen dough can help you achieve that consistency faster and easier, while saving your business money.

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