dought too springy

[robert193]

Hi< i am a newbie here and wondering why my pizza dough is so springy after fermentation.

I use Bread flour and proof the dough in the refridgerator. After allowing the dough to warm to room temparature, I still get the spring back effect when spreading the dough onto the pan,


Many thanks

[Pete-zza]

robert193,

There are potentially many causes for the elasticity of your dough. Please tell us what your recipe is and how you make and manage the dough up the point of using the dough to make pizzas. Be as detailed as possible.

Peter

[robert193]

    *

      1-2 Packages yeast ( 1/4 or 1/2 oz. or 2-4  teaspoons of yeast)
      (For our pizza, we only use Fleischmann's Yeast!)
    *

      2 teaspoons sugar
    *

      4 cups of flour or more
    *

      1 teaspoon salt
    *

      1/4 cup olive oil
    *

      1 and 1/2 cups of warm water


COULD IT BE TOO ELASTIC BECAUSE i kneaded the dough a bit after fermentation. My kitchen is very cool....

[Pete-zza]

 COULD IT BE TOO ELASTIC BECAUSE i kneaded the dough a bit after fermentation. My kitchen is very cool....

Yes.

Peter

[RFXCasey]

I am basically using this same recipe and have the same issue. Can you please explain the whole fermentation process as far as when it starts, how long to go and when you know it's done.

[Essen1]

Ron & RFX,

There are literally hundreds of posts on here that address that issue. I suggest you use the "Search"box and start reading.

[Pete-zza]

I am basically using this same recipe and have the same issue. Can you please explain the whole fermentation process as far as when it starts, how long to go and when you know it's done.

RFXCasey,

Actually, your recipe is quite a bit different than the one used by robert193. His recipe calls for 1-2 packages of yeast, whereas your recipe (posted at http://www.pizzamaking.com/forum/index.php/topic,9153.msg79206.html#msg79206) calls for only 1/2 teaspoon of yeast. As a result, the two doughs will behave quite differently.

The process of fermentation is a highly complicated and technical one. There are countless articles and many books that have been written on that subject. However, if you can comprehend biochemistry, a very good article on fermentation ("The Yeast Treatise") is set forth at theartisan.net website at http://www.theartisan.net/yeast_treatise_frameset.htm. As you will see from that article, and especially the section entitled "Sugar Transformations (Rosada)", there are various sources of sugar for the yeast to use as food during the fermentation process to produce alcohol (which bacteria act on) and carbon dioxide (that causes the dough to rise), starting with some simple sugars in the flour that can be used almost immediately to feed the yeast and other sugars that are transformed more slowly over a much longer period of time to feed the yeast.

There is no simple or single answer as to when to interrupt the fermentation process to use the dough to make pizza. The answer will depend on the type or style of pizza that is to be made and the actual dough recipe used. Most commonly, you will read that the dough should double in volume before using. For many doughs, that is a pretty good and safe target. It might be a single rise or it might involve punching the dough down for one or more additional rises. But some doughs might triple in volume and others might be ready after a 60% rise. However, in all cases you have to use the dough before fermentation ceases, which is when the yeast runs out of food.

If you are interested, you can read more on this topic at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,8533.msg73807.html#msg73807 and Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,1299.msg11806.html#msg11806.

Peter