Should a pizza dough rise a lot? napoletana
Hi all.
First time trying a pizza dough. I've gone to a sourdough, napoletana style (water/flour/salt @ 66.5%*).
The recipe called for 9% of starter and a 2 or 3 days rest. no autolyse. (yes there was an autolyse and I did it) As I was going to wait 4 days, I used only 7% of starter.
The dough is already 48 hours in the fridge. It looks beautiful, and it is fermenting as I can see bubbles (some, not a lot, not few) and it is definitely light. But it has risen very little.
I'm still about 48 hrs to need it. I just let it stay for like 1:20 hrs at room temp and put it back in the fridge to see if the yeast reproduces a little. It seems to has activated the dough somewhat.
The question: How much is a pizza dough like this supposed to rise?
Thanks 4 your thoughts.
*apparently vera nopeletana should be 60~65%, but the four looked thirsty...
Vk
It takes a long time to rise noticeably with such a small amount of starter. Is this the Varasano recipe? I always use a pinch of IDY with that one.
Hi Michael. Thanks for your answer. Yes this is the recipe (and yes there is an autolyse and I let it happen...). I think the warm up I gave did it's thing. Today the dough is about 1.8 in size. I avoided the stated optional IDY as I'm just fascinated with my sourdough.
What I'm looking for, is to know what is expected, so I can try to control the development of the dough, once I didn't follow the recipe very much... Should it double? Triple? Or it is already to big? :)
Anyway the dough looks beautiful, It got to be good :)
vk
VK, with pizza dough, it is not uncommon that it will rise very little during bulk fermentation, but it will develop lots of flavor and still be fine. I often use cold fermentation, and it may increase 20% in size, certainly not double.
So I think I messed warming it up yesterday... It is rising and it's about 70/80% bigger... :(
What should I do? I won't bake it until tomorrow afternoon...
Do you think I should de-gas it?
Or bake it as a bread :).
Just kidding. I'l try the pizza anyway.
The dough is rising undivided... Lets see what happens.
thanks
I've done the same thing and there is no way that I would not try to out. Mine came out a little fluffier than usual but everyone liked it and I got some experience as to where the lists are.
thanks Bob. living and learning.
This is a pic of the dough that I inadvertently allowed to overinflate yet it still baked into a good pizza that everyone liked.
vk, looks fine. Next time, if it gets to rise 70 or 80% I would reball it ( that is the term they use for pizza - just take it out, and form it into a ball - it redistributes the yeast, so they have more access to food ) and then use it when you are ready.
The photo is from Bob. I'll just going to reball it!! Thanks for the advice. I'll post a picture later.
Also I just realised that my first estimation was a little exaggerated, the dough is not so risen (I got fulled by a lump through the container, it should be about 30% bigger right now. I think it will work fine. Any way I did reballed it.
:)
vk, sorry, should have read the from to see who posted the photo. 30% bigger is fine, so it 50% or even a bit more, but I generally don't want it to double. This is a link to a very long post, but it starts with the opinion that forming into a ball, bulk fermenting, then reballing greatly improves the pizza http://www.pizzamaking.com/forum/index.php?topic=36684.0
The dough worked just fine. My problem was the oven. I thing the stone I have is to thick for my oven. It slows the pace of the oven, getting super hot, but avoiding the heat to "strike" the pie from above, so the bottom was very hard, whaile the top still needing some cooking. Next time I'm trying without it. But, as said, the dough was just fine.
thx
vk
VK, you might want to try the broiler trick, preheat the stone, open the door and let out a little heat, turn on the broiler, then load the pie. It will take some experimentation to get the broiler to stay on long enough to get good top heat, without burning the pie. Another, more expensive, but definitely worth it option is a Blackstone Pizza Oven - it really ups the game.