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| Topic | I just made a neapolitan style pizza. Rate/10 |
| pinky0926 04/28/21 7:27:59 AM #19: | DrizztLink posted... Looks pretty good, but what is "proofing" in this context?winged_wetfall explained already but in practical terms, you have a window of success in terms of time: underproofed: dough has not formed a gluten structure. It's just a hard ball that tears apart, no elasticity. It is yet to get to a good rise. Perfect: dough is elastic but holds a good shape. Can be whipped into a pizza shape and stretch but not tear apart. It is at the sweet spot in terms of rise. Overproofed: dough is effectively dead or dying. It's elastic but lacks any strength: it's so weak that it just flops apart. If you tried to transfer the pizza to the oven it will just flop around like a wet piece of kitchen towel. it's no longer rising, it's deflating. --- CE's Resident Scotsman. https://imgur.com/ILz2ZbV ... Copied to Clipboard! |
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