Pizza Dough Proving Time

[lauzzie]

Hi Everyone.  I wonder if you can give me some tips.   I have started making pizza dough and find it very rewarding but I am very confused about proving time.

My Pizza Bianca recipe says to Prove for 10 minutes but the pizza dough in the EDC says to let rise for total of 45 minutes and then there is a clip on youtube where they say to let it rise for 90 minutes.

Why the different amounts of time to let the dough rise?

What I am looking for is a nice thin crispy base but I thought that would depend on how thin I roll the dough out.

Some tips would be very much appreciated.

Thanks so much 

[achookwoman]

I think it depends on the recipe you use.  I don't let mine prove at all.   Just mix in the TMX,  cut into the number of pizzas, take one at a time and roll out,  place on baking paper, apply toppings,( by this time they have risen a little).  In to oven.  The recipe is one off this Forum.
Uni could probably give better advice.

[CreamPuff63]

lauzzie, the last time I made pizza's I used this recipe. There was enough for 2 x pizza's big enough to fit into the portable pizza oven. I just followed the recipe and it worked.

[dede]

I just make the dough and leave it in the bowl while I'm preparing the toppings. Then give it another knead before tipping it out and kneading a little more.
Then I sit it aside and preheat the oven. By the time the oven is ready the dough has rested and is easy to roll out.

[Halex]

I leave mine for about an hour.

H

[achookwoman]

CP,  this is the one I use as well.  Your topping looks great.

[judydawn]

I remember making 2 big trays of pizza for family a long time ago and me being me, everything gets prepared in advance to make life easier.  A no no with pizza, of course it keeps on rising doesn't it, even though I did put it in the fridge in it's assembled state:-))
It cooked up with a 3cm base with topping - a little too thick for my liking but it did get eaten.

[lauzzie]

Thanks everyone.   I am getting the impression that its each to there own lol....

It seems either way works.

I did find that the time I left it 90 minutes it ended up being more like a thick foccacia than pizza.   Maybe I will practice several ways and just decide which I prefer.

 

[fundj&e]

we mix our dough today for tomorrow after starght after kneading we put it in the fridge the next day at about 3pm the pizza chef will make 200g and 350g balls, we start making pizza at 5pm

yes you are right in saying it depends on how thin you  roll the dough out, but remmeber the thinner the base the less toppings you can use

[obbie]

I love pizza, I should mix some dough tonight for tomorrow..