Hi Tom / Guys,
I’m wondering if I really need my dough to have a second rise (in dough ball shape) if I’m doing thin n crispy style pizza and using a dough roller ?
Was thinking I could do an initial rise at room temperature (21-27 Celsius) after mixing, then a cold bulk ferment overnight in the cooler, then bring out an hour before service and just create dough balls when required putting them immediately through a sheeter/roller.
Would roll to two thirds of required size and stretching by hand the rest.
Would obviously ball, roll, sauce, and cheese some bases onto racks before service to keep ahead.
All advice super appreciated.
Luke
I’m wondering if I really need my dough to have a second rise (in dough ball shape) if I’m doing thin n crispy style pizza and using a dough roller ?
Was thinking I could do an initial rise at room temperature (21-27 Celsius) after mixing, then a cold bulk ferment overnight in the cooler, then bring out an hour before service and just create dough balls when required putting them immediately through a sheeter/roller.
Would roll to two thirds of required size and stretching by hand the rest.
Would obviously ball, roll, sauce, and cheese some bases onto racks before service to keep ahead.
All advice super appreciated.
Luke
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