New to pizza making. Got a feeling this over proofed but not sure as not had an over proof yet? Did a 2 hour room temp ferment after kneading, then 24 hours in the fridge. Started rising out of the bowl during the fridge ferment (as seen in photo 1). Took it out today after 24 hours, left another 3 hours at room temp and got these big bubbles (photo 2) and a very airy feeling under the top of the dome. It was quite soft when shaping but not awful, and when cooked, it was airy, but not that airy compared to some I’ve done the last few weeks. It also had very little flavour and tasted a bit like a cheap supermarket pizza. Is this what over proofed dough sounds and looks like?
by Smooth_Anxiety_7809
2 Comments
How much yeast % and what type?
My recipe is,
600gr bread flour
400gr water 67% ish
15gr kosher salt 2.5%
Diastatic Malt 2.4gr .4%
Instant dry yeast .9gr
Olive oil 18gr 3.0%
After mixing I let it rest for about 30 minutes, then pull and stretch for about 10 minutes. I’ll then let sit at room temperature for 2 hours.
Then I separated into either 2 500gr balls, or 4 250gr balls, put in air tight containers and put in fridge for 72 hours. On pizza day I’ll pull from fridge 2-3 hours before making pizza. I’ve been really happy with the results.
I cook in outside propane pizza oven at about 750° f