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Proving Pizza Dough - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Proving Pizza Dough

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  • Proving Pizza Dough

    I have seen some restaurants proving their pizza dough so with my latest batch I popped the dough balls in the oven (heated for 3 mins). Will see how they are looking after about 1.5 hrs. I will leave them on the bench for another few hours after that before I bake them.

    Anyone use proving for pizza preparation?
    Last edited by heliman; 10-22-2011, 07:52 PM.
    / Rossco

  • #2
    Re: Proving Pizza Dough

    Hi Rosco,
    I have always proved my dough whether summer or winter, in a nice warm place. In winter=time, usually up in the rumpus room where the slow combustion heater is on and in summer, I place around a 1kg dough mix in a large ice cream container, oiled and floured and put in the sunshine.
    Never had any disasters.
    When doubled in size, I divide into balls and again proved but this time in tupperware containers.

    Cheers.

    Neill
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neillís Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neillís kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

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    • #3
      Re: Proving Pizza Dough

      Some feedback on this method.... It produced a very light and pleasant, easy eating, crispy crust - definitely worth doing again in future.
      / Rossco

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      • #4
        Re: Proving Pizza Dough

        Hi Neill - good to hear from you!

        Thanks for the info. I usually just leave the balled dough in Tupperware and leave it on the bench. The Perth temps are fairly warm but I found that the oven proofing sped up the process and I was able to use the dough within 3-4 hours as opposed to 5-6 when left on the bench.
        / Rossco

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