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mrtramplefoot
Looks fine
Andyh1210
Looks great to me.
LordEagle94
How do you prevent them to stick to each other?
deano492
I envy your crusts.
Fredward1986
I don’t know if you can tell if dough is over proofed, I would imagine it’s more of a smell/taste thing
Zursen
These are 6 perfect looking dough balls, surprised that you’re even concerned about over fermentation when you’ve achieved such great looking dough balls!
junajted
Even if in doubt, try it. 🙂
How did it go?
Regarding the pale color. Given the same baking time and temperature, if over fermented, the color is usually not paler compared to well proofed
9 Comments
Hello /u/RobbyRobsen!
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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Looks fine
Looks great to me.
How do you prevent them to stick to each other?
I envy your crusts.
I don’t know if you can tell if dough is over proofed, I would imagine it’s more of a smell/taste thing
These are 6 perfect looking dough balls, surprised that you’re even concerned about over fermentation when you’ve achieved such great looking dough balls!
Even if in doubt, try it. 🙂
How did it go?
Regarding the pale color. Given the same baking time and temperature, if over fermented, the color is usually not paler compared to well proofed
That’s perfect!