I have 4 months in pizza baking with a home oven, and I still dis not figure some stuff out. Trying to understand why my pizza dough expands that much after 48h cold fermenting. The balls look great initialy, but then it expands in the glass container and is wet and difficult to form in a round shape. lately oval was the solution as i didnt manage to stretch it in a round shape. Maybe technique is an issue, I use manual kneading.
Pictures 2 and 3 are before and after scraping the dough from the edges of thr bowl.
I use:
67% water
Caputo nuvola super
Caputo instant yeast
No oil
by CosminDesigns
2 Comments
How much yeast are you using? What’s the weight of the dough ball?
Tell us about your yeast
How much room temp time?
Maybe when you’re done mixing, split and ball rather than bulk