Cold Dough
Characteristics
Cold dough, final temperature after mixing lower than 65F.
A lower final temperature of the dough may slow or even stop the fermentation and proofing process, as a result, the dough will not be fermented and proofed correctly resulting in a product with poor volume and the formation of big bubbles on the pizza.
Causes:
- Sort mixing time.
- Water temperature too cold.
How To Fix It:
- Increase the mixing time.
- Increase the water temperature.
- Increase the time of the dough at room temperature.
- Final temperature of the dough should be in a range between 68F and 80F, depending on fermenting process, refrigerated, room temp or bulk.
Need Troubleshooting Help?
Ask Felice Colucci, Grande’s Culinary Expert
Felice Colucci is a self-described pizza fanatic from Puglia, Italy. At 27, he became a professional baker and one the youngest instructors at Pizza University. Since then, he has honed his craft, getting into the finer details of how ingredients work together; especially dough and cheese.
