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Topic	I just made a neapolitan style pizza. Rate/10
winged_weltall 04/28/21 6:31:01 AM #16:	DrizztLink posted... Looks pretty good, but what is "proofing" in this context? Proofing is essentially fermenting the dough and letting the yeast activate. So when you combine the flour, water, yeast, salt and optionally a bit of sugar (accelerates the fermentation), and knead the dough into a ball, you place it into an airtight space to let the dough proof where it will grow into double the size in about 1.5 hours. <cite>winged_weltall posted [p:953314544] in I just mad... [t:79429215]...</cite> <quote>DrizztLink posted... </cite> <quote>Looks pretty good, but what is "proofing" in this context?</quote> Proofing is essentially fermenting the dough and letting the yeast activate. So when you combine the flour, water, yeast, salt and optionally a bit of sugar (accelerates the fermentation), and knead the dough into a ball, you place it into an airtight space to let the dough proof where it will grow into double the size in about 1.5 hours. </quote> ... Copied to Clipboard!
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