Fermentation Time for Pizza Dough
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Fermentation time for pizza dough

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The Best Pizza Dough - I’ve been using a 24+ hour room fermented dough for my pizzas the last six months. I discovered this method from @akpizzaguy. He’s the true master, I’m just doin my best to replicate. I’m not claiming this is the best recipe or method in the world. Nor that I 100% know what I’m doing. But it can produce some pretty awesome pizza in a short turnaround time. It uses a very small amount of yeast but the ambient ferment produces quick flavor. The recipe below is for three 12 inch pizzas. I typically measure in grams, so you might have to look up conversions. Take a look at the tips below the recipe as well!! -350 g bread flour -150g all-purpose flour -12.5g salt (2.5%) -0.3g instant dry yeast (0.06%} -310g cold water (62%) -10g olive oil (2%) -optional: 3.5-10g sug
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What dough looks like when it's done with the bulk fermentation. This dough was 80°F for the majority of the bulk fermentation, sometimes erring on the side of 78-79°F, but I did my best to keep it close to 80. I've been experimenting with trying to influence the temp of my dough by putting it in the oven with the light on and sometimes even adding a cup of boiling water to the oven rack to warm it up in there. I'm really enjoying the faster bulk fermentation, and I also find it's more pred...
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839K views · 28K reactions | How to make Pizza Dough | Basic Pizza dough Ingredients 500 grams flour 1 teaspoon yeast 1/2 tablespoon salt 2 tbspn sugar 2tbspn oil 250-300ml lukewarm water…
How long should the bulk fermentation be? The answer is: “It depends” Reminder: the bulk fermentation starts the moment starter is being added to the dough and finishes with the shaping. It includes the foldings. The bulk fermentation can be anything from just 3h to 10-12h overnight on the counter. And this will be influenced mainly by 2 factors 🌾The temperature in your kitchen The warmer, the faster the fermentation will happen and the shorter the bulk will be. To give you some hints, at 20°C / 68°F the bulk in my case is somewhere around 6-7h, whereas at 24°C / 75°F be 4.5-5h. *the above are applicable for 20% starter in the recipe 🌾The amount of starter the recipe you follow calls for. The more starter, the faster the fermentation will happen. Most of the recipes will
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