If you want the most professional and delicious pizza, then proofing the dough will give you this. But it is important to remember that this process isn’t simply about resembling your favorite pizzeria – proofing your pizza dough is something of a science. Let’s take a look at this…
When you are making pizza, one of the first parts of the creation will be to create good quality dough balls ready for baking into a delicious, crispy pizza crust. One of these dough balls’ key ingredients is yeast – an agent that will allow the dough to rise.
However, yeast cannot do its thing in a short amount of time – it needs at least an hour, preferably more, to achieve fermentation.
Fermentation is the process in which yeast creates carbon dioxide as it consumes sugar. As these air bubbles expand enough, this causes the dough to ‘grow,’ known as proofing. Not only will it make your pizza fluffier, lighter, and improve the flavor. However, you will find that proofing pizza dough will also mean that you get a far thicker pizza crust, and so is especially important before baking thick crust pizzas.