Pizza Today - March 2021 - 23
gluten net to strengthen and
increases the dough's extensibility. This
is an important quality, not only in the
dough's ability to be stretched without
ripping but also in achieving a good
rise or volume. It can be the difference
between having a pasty, flat crust and a
bubbly, chewy one.
After the autolyse and your final
mix, the next step is to do a bulk fermentation (also called a bulk rise). For
my own shop, we do a five-hour bulk
rise (once the dough has finished mixing, we place it in large bins at room
temperature). Since we use a sourdough starter, this allows for the yeast
to really kick in and start to develop
the flavor and texture that I am looking for. If you are using a commercial
yeast, you might want a shorter bulk
fermentation. Whatever length your
bulk rise is, this is the stage where the
strength, flavor and structure of the
dough are developed. At this stage, you
want to make sure the dough stays at a
020_PIZ_0321_KK.indd 23
consistent temperature. You can speed
up or slow down the rise by either
placing it in a warmer area or placing
it in the walk-in. However, just like it
is possible to under ferment a dough,
you also want to be careful not to over
extend it. If you let the bulk fermentation go too long or get too hot, the
glutens in the dough begin to degrade
due to increased acidity and result in a
tighter, smaller crumb.
After that, we cut and ball the
dough. Once the dough is balled, we
let it rise another five hours outside of
the walk-in before giving it a 24- to
48-hour cold rise. By giving the dough
the chance to rise in the beginning, it
cuts down on the time we need to pull
it out before service because the yeast
is already activated and proofed to the
point that we want it to bake at.
Do you ever get a slice of pizza and
notice that there is a huge gum line?
The reason for this is improper proofing. Proofing is the final rise that the
dough goes through before baking. It
is a crucial step, as it helps to create
those beautiful corniciones. Once your
dough is ready to be pushed out into a
pizza, all of the internal chemistry has
been done. If you have accomplished a
proper fermentation and rise, then the
dough should pop in the oven.
In theory, all dough is fermented but
how you choose to carry out the process will affect your final crust. Everyone has a slightly different approach
to making their signature recipes, but
there are a few important steps that
anyone can benefit from adding into
their process. Don't be afraid to play
around with a variety of methods to
achieve your perfect crust. n
AUDREY KELLY owns Audrey Jane's
Pizza Garage in Boulder, Colorado.
2/10/21 12:32 PM
http://www.univexcorp.com
http://www.univexcorp.com
Pizza Today - March 2021
Table of Contents for the Digital Edition of Pizza Today - March 2021
Pizza Today - March 2021
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Marketing Budgets
Goefencing
The New Social Media
Up Your Website Tra c
Specialty Cheeses
Mushrooms on the Menu
Vegan Pastas
Kitchen Injuries
Million-Dollar Portion Control Mistake
2021 Marketing Trends
A Community Roundtable
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - March 2021 - CT1
Pizza Today - March 2021 - CT2
Pizza Today - March 2021 - Pizza Today - March 2021
Pizza Today - March 2021 - Cover2
Pizza Today - March 2021 - Commentary
Pizza Today - March 2021 - 4
Pizza Today - March 2021 - 5
Pizza Today - March 2021 - 6
Pizza Today - March 2021 - 7
Pizza Today - March 2021 - Digital
Pizza Today - March 2021 - 9
Pizza Today - March 2021 - Conversation
Pizza Today - March 2021 - 11
Pizza Today - March 2021 - Mike’s Monthly Tip
Pizza Today - March 2021 - 13
Pizza Today - March 2021 - Man on the Street
Pizza Today - March 2021 - 15
Pizza Today - March 2021 - Building Blocks
Pizza Today - March 2021 - 17
Pizza Today - March 2021 - Tony’s Trending Recipe
Pizza Today - March 2021 - 19
Pizza Today - March 2021 - Knead to Know
Pizza Today - March 2021 - 21
Pizza Today - March 2021 - 22
Pizza Today - March 2021 - 23
Pizza Today - March 2021 - Destinations
Pizza Today - March 2021 - 25
Pizza Today - March 2021 - Marketing Budgets
Pizza Today - March 2021 - 27
Pizza Today - March 2021 - 28
Pizza Today - March 2021 - 29
Pizza Today - March 2021 - Goefencing
Pizza Today - March 2021 - 31
Pizza Today - March 2021 - 32
Pizza Today - March 2021 - 33
Pizza Today - March 2021 - The New Social Media
Pizza Today - March 2021 - 34A
Pizza Today - March 2021 - 34B
Pizza Today - March 2021 - 35
Pizza Today - March 2021 - 36
Pizza Today - March 2021 - 37
Pizza Today - March 2021 - 38
Pizza Today - March 2021 - 39
Pizza Today - March 2021 - Up Your Website Tra c
Pizza Today - March 2021 - 41
Pizza Today - March 2021 - Specialty Cheeses
Pizza Today - March 2021 - 43
Pizza Today - March 2021 - 44
Pizza Today - March 2021 - 45
Pizza Today - March 2021 - Mushrooms on the Menu
Pizza Today - March 2021 - 47
Pizza Today - March 2021 - Vegan Pastas
Pizza Today - March 2021 - 49
Pizza Today - March 2021 - Kitchen Injuries
Pizza Today - March 2021 - PEC1
Pizza Today - March 2021 - PE2
Pizza Today - March 2021 - PE3
Pizza Today - March 2021 - PE4
Pizza Today - March 2021 - PE5
Pizza Today - March 2021 - PE6
Pizza Today - March 2021 - PE7
Pizza Today - March 2021 - PE8
Pizza Today - March 2021 - PE9
Pizza Today - March 2021 - PE10
Pizza Today - March 2021 - PE11
Pizza Today - March 2021 - PE12
Pizza Today - March 2021 - PE13
Pizza Today - March 2021 - PE14
Pizza Today - March 2021 - PE15
Pizza Today - March 2021 - PE16
Pizza Today - March 2021 - 51
Pizza Today - March 2021 - Million-Dollar Portion Control Mistake
Pizza Today - March 2021 - 53
Pizza Today - March 2021 - 54
Pizza Today - March 2021 - 55
Pizza Today - March 2021 - 2021 Marketing Trends
Pizza Today - March 2021 - 57
Pizza Today - March 2021 - 58
Pizza Today - March 2021 - 59
Pizza Today - March 2021 - A Community Roundtable
Pizza Today - March 2021 - 61
Pizza Today - March 2021 - 62
Pizza Today - March 2021 - 63
Pizza Today - March 2021 - Product Showcase
Pizza Today - March 2021 - 65
Pizza Today - March 2021 - Pizza Today Yellow Pages
Pizza Today - March 2021 - 67
Pizza Today - March 2021 - 68
Pizza Today - March 2021 - 69
Pizza Today - March 2021 - 70
Pizza Today - March 2021 - 71
Pizza Today - March 2021 - 72
Pizza Today - March 2021 - The Marketplace
Pizza Today - March 2021 - 74
Pizza Today - March 2021 - 75
Pizza Today - March 2021 - 76
Pizza Today - March 2021 - 77
Pizza Today - March 2021 - 78
Pizza Today - March 2021 - 79
Pizza Today - March 2021 - 80
Pizza Today - March 2021 - 81
Pizza Today - March 2021 - Expo Spotlight
Pizza Today - March 2021 - Cover3
Pizza Today - March 2021 - Cover4
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