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Old 10-22-2011, 06:44 PM
heliman's Avatar
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Location: Perth, Australia
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Default Proving (Proofing) 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?
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Last edited by heliman; 10-22-2011 at 07:52 PM.
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Old 10-23-2011, 02:11 AM
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Thumbs up 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
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Old 10-23-2011, 02:12 AM
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Default 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.
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Old 10-23-2011, 02:18 AM
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Default 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.
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