Pizza Today - May 2020 - 21

O

n occasion I am asked
why dough should be
proofed. Proofing, or rising, is done primarily to allow the
dough to achieve a greater height,
or lightness than it would if it were
taken directly to the oven without
the benefit of proofing. Only doughs
containing yeast are proofed. During
the proofing time the yeast generates
gas, which imparts a level of aeration
(leavening) to the dough just prior to
the baking stage.
Typically, only thick crust and
pan pizza doughs are proofed prior
to baking, but we have seen some
instances where even thin crust
doughs were proofed before baking.
The result was a finished crust with
a somewhat thicker dimension and
a more open, "airy" internal crumb
structure with a more tender, eating characteristic. When making

020_PIZ_0520_KK.indd 21

thick crust or pan pizzas, proofing
is an important part of the quality
equation as it allows you to achieve
the desired finished crust thickness
without excessive dough weight.
This results in a much lighter, more
tender finished crust with excellent
bake-out properties.
We typically have three options when it comes to proofing
the dough. We can cover the pans
of dough and allow them to set at
room temperature to rise, we can
place the pans of dough on or near a
heat source such as our oven(s) to allow the dough to rise, or we can use
a temperature-humidity controlled
cabinet (proofer) designed specifically for this task. Let's look at the
pros and cons of each;
1) Proofing at ambient room

temperature is nothing more than
covering the pans of dough to prevent drying, and placing them on a
rack, which might have a plastic rack
cover over it to help control temperature and humidity within the rack's
environment. This can be an acceptable method of proofing if the room
temperature and humidity is constant and provides you with properly
proofed dough within a reasonable
time expectation. The negative side
to proofing at room temperature is
the potential for room temperature
fluctuation as the outside air, or shop
temperature, changes. When this
happens you might find yourself in a
situation where you have customers
and orders, but the dough still isn't
ready. If you are lucky to have an
environment that doesn't experience
much change, proofing at ambient
might work quite well for you.

4/6/20 9:15 AM


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Pizza Today - May 2020

Table of Contents for the Digital Edition of Pizza Today - May 2020

Pizza Today - May 2020
Commentary
Contributors
Expo Spotlight
Meet The Makers
Conversation
Man On The Street
Tony’s Trending Recipe
Knead To Know
Destinations
workplace violence
Mozz: slice, shred or dice
Build a pizza using the five tastes
The neapolitan way on any style
Ada online
New horizons
Product showcase
Reader’s Resource
Pizza Today Yellow Pages
The Marketplace
Mike’s Monthly Tip
Pizza Today - May 2020 - CT1
Pizza Today - May 2020 - CT2
Pizza Today - May 2020 - Pizza Today - May 2020
Pizza Today - May 2020 - Cover2
Pizza Today - May 2020 - Commentary
Pizza Today - May 2020 - 4
Pizza Today - May 2020 - 5
Pizza Today - May 2020 - 6
Pizza Today - May 2020 - 7
Pizza Today - May 2020 - Contributors
Pizza Today - May 2020 - 9
Pizza Today - May 2020 - Expo Spotlight
Pizza Today - May 2020 - 11
Pizza Today - May 2020 - Meet The Makers
Pizza Today - May 2020 - 13
Pizza Today - May 2020 - Conversation
Pizza Today - May 2020 - 15
Pizza Today - May 2020 - Man On The Street
Pizza Today - May 2020 - 17
Pizza Today - May 2020 - Tony’s Trending Recipe
Pizza Today - May 2020 - 19
Pizza Today - May 2020 - Knead To Know
Pizza Today - May 2020 - 21
Pizza Today - May 2020 - 22
Pizza Today - May 2020 - 23
Pizza Today - May 2020 - Destinations
Pizza Today - May 2020 - 25
Pizza Today - May 2020 - workplace violence
Pizza Today - May 2020 - 27
Pizza Today - May 2020 - 28
Pizza Today - May 2020 - 29
Pizza Today - May 2020 - 30
Pizza Today - May 2020 - 31
Pizza Today - May 2020 - Mozz: slice, shred or dice
Pizza Today - May 2020 - 33
Pizza Today - May 2020 - 34
Pizza Today - May 2020 - 35
Pizza Today - May 2020 - Build a pizza using the five tastes
Pizza Today - May 2020 - 37
Pizza Today - May 2020 - 38
Pizza Today - May 2020 - 39
Pizza Today - May 2020 - The neapolitan way on any style
Pizza Today - May 2020 - 41
Pizza Today - May 2020 - 42
Pizza Today - May 2020 - 43
Pizza Today - May 2020 - Ada online
Pizza Today - May 2020 - 45
Pizza Today - May 2020 - New horizons
Pizza Today - May 2020 - 47
Pizza Today - May 2020 - 48
Pizza Today - May 2020 - 49
Pizza Today - May 2020 - Product showcase
Pizza Today - May 2020 - 51
Pizza Today - May 2020 - Pizza Today Yellow Pages
Pizza Today - May 2020 - 53
Pizza Today - May 2020 - 54
Pizza Today - May 2020 - 55
Pizza Today - May 2020 - 56
Pizza Today - May 2020 - 57
Pizza Today - May 2020 - The Marketplace
Pizza Today - May 2020 - 59
Pizza Today - May 2020 - 60
Pizza Today - May 2020 - 61
Pizza Today - May 2020 - 62
Pizza Today - May 2020 - 63
Pizza Today - May 2020 - 64
Pizza Today - May 2020 - 65
Pizza Today - May 2020 - 66
Pizza Today - May 2020 - Mike’s Monthly Tip
Pizza Today - May 2020 - Cover4
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