Comments on: Fix over proofed pizza dough

By: Tom Rothwell

Tom Rothwell — Tue, 19 Mar 2024 18:55:03 +0000

In reply to Mr. Jim Barnard. Hi Jim, you must be an American! In the UK, the verb is to prove and the noun is proof. Hope this helps!

By: Mr. Jim Barnard

Mr. Jim Barnard — Mon, 04 Mar 2024 02:08:55 +0000

I am a commercial baker. We don’t use prove or proving terms. Dough gets proofed, over proofed, etc. fyi

By: Tom Rothwell

Tom Rothwell — Fri, 21 Jul 2023 12:06:45 +0000

In reply to Eaglecarver. That's very kind of you to say so, thank you. Good luck on your pizza making journey!

By: Eaglecarver

Eaglecarver — Thu, 06 Jul 2023 13:44:51 +0000

I can’t thank you enough for the tips on repairing an over proved pizza dough! You’re my hero of the day. 🫡🇺🇸
You have created a wonderful pizza making site as well, my only regret is that I didn’t find it sooner.

By: Tom Rothwell

Tom Rothwell — Tue, 09 May 2023 16:01:31 +0000

In reply to Pam J Elber.

Hi Pam, thank you for the question. Once you’ve knocked the pizza back, you should be able to store it for between 24 – 48 hours in the fridge.

I would recommend checking on the dough though from time to time as you may need to knock it back again to prevent it from overproving in the fridge. 72 hours may be possible in the fridge but you risk losing too much strength for shaping in your dough.

In terms of freezing, I would recommend doing this immediately after balling so that you can prove the dough again once it has defrosted. I wouldn’t like to recommend a particular storage time in the freezer as I haven’t tested this extensively.

Having said that, 2-3 months seems like a common freezing time for pizza dough.

Hope this helps! Thanks

By: Pam J Elber

Pam J Elber — Wed, 12 Apr 2023 22:14:57 +0000

Hi, How long can pizza dough be stored in the fridge? And, could I freeze dough for another time? How long are the storage times before it will need to be discarded?

I love your pizza recipes!

Thank you!
Pam E

By: Tom Rothwell

Tom Rothwell — Fri, 06 Jan 2023 16:56:30 +0000

In reply to Angela.

Hi Angela, yes, it sounds like your dough is over proving but your plan sounds good. I would knock then back as soon as possible before getting them back in the fridge.

Your dough shouldn’t overproof in the fridge but I’d check on it every now and again to make sure.

Ensure your dough is at room temperature before making pizza, probably 3 or 4 hours out of the fridge should be fine. But the dough must still be tightly covered at this stage or it will dry out.

Hope this helps and good luck! It sounded like were on the right track anyway.

By: Angela

Angela — Fri, 06 Jan 2023 05:02:57 +0000

My pizza dough doubled in size on the counter (1-1.5hr). I then made into 250g balls by book folding them. Popped them into containers into fridge to make pizza with tomorrow.

A couple of hours later the dough was popping out of container, pushing up the lids. I have put them into larger Tupperware containers back in fridge.

What does this mean? Are they over proofing? How should I treat them tomorrow? Knock back, reshape and leave out on counter a few hours before using?

By: Tom Rothwell

Tom Rothwell — Fri, 13 May 2022 14:08:06 +0000

In reply to Michael Cassino. Hi Mike, yes sticky dough can be challenging to work with. There's nothing wrong with using a little flour if your dough demands it. When this happens, I tend to take note and decrease the hydration of the dough by maybe 1-3% next time (assuming I'm using the same flour). Good luck!

By: Michael Cassino

Michael Cassino — Mon, 25 Apr 2022 03:32:32 +0000

Hi Tom, I’ve generally followed the formula and the dough has been great, but today it has turned out to be very sticky. I’ve balled up now and it is still sticky and I’m hoping that when I use some additional flour to shape it that that will fix the problem. But for now, very hard to work with sticky dough. Appreciate your views. Thanks, Mike.