How Long Should You Proof Your Pizza Dough?

One of the most important steps in making good pizza dough is proofing, or the final rise the dough goes through before baking. It’s essential to achieve the perfect crust. It’s also one of the key points in which the dough develops flavour, aeration and structure, aside from the bulk fermentation phase. However, it’s one of the areas people get wrong in terms of timing. Proof too little and the dough can end up dense. Proof too much, as the dough may over-ferment and collapse. So, how long should you proof your dough? Let’s find out.

Fermentation vs Proofing

The first thing to clear up is the distinction between fermentation and proofing. The two words are often used interchangeably, but there is a key difference. Fermentation refers to the process which the yeast feeds on the sugars in the flour, producing CO2 and therefore creating air pockets in the dough. This process is done in bulk before the dough is split out into balls.

Proofing, on the other hand, is the process after the dough has been cut and shaped into balls. It’s often referred to as the final rise and takes place in either individual dough containers or dough trays.

Room Temperature Proofing

Room temperature proofing is ideal when you’re short on time and making your dough to be used on the same day. For this method of proofing, anywhere from 1-24 hours is often considered optimum. Basically, as long as you can leave it within that window, the better. It’s imperative that your dough is covered, preferably with a tight-fitted lid. If it’s a warm day and the room’s ambient temperature is above 21°C, effective proofing can be slightly quicker – around 4-6 hours. You’ll know when the dough is ready when it’s roughly doubled in size and feels soft to the touch, with a slow spring back which leaves an indentation in the dough.

Room temperature proofing develops a decent flavour and provokes a nice rise. However, it’s often not considered to have the depth of flavour of a cold fermentation. 

Cold Temperature Proofing

Cold temperature proofing is the go-to choice if you want to create the best-tasting and textured dough. Here, proofing takes place in the fridge and takes anywhere from 24 to 72 hours. This method of proofing slows down the process and allows the dough to take on a deeper flavour with better structure and stretchability. 

It’s also the preferred choice for classic Neapolitan-style dough as it allows the air pockets to really develop and give that signature aerated finish when baked.

Cold proofing also allows you the ability to pre-plan and get organised, especially if you’re hosting a pizza party. You can make the dough 2-3 days before you need it, and not have to worry about it on the day. Just ensure you get the dough out of the fridge a couple of hours before you need it, to allow it to come up to room temperature. This ensures it’s easier to work with and can be stretched out without springing back.

So, which is best?

Well, as we alluded to above, we would always encourage you to go down the cold proofing route if time (and patience!) allows. After all, good things come to those who wait! Generally speaking, room temperature proofing is fine and does a job, but you have to be super careful not to over-proof, especially in a hot environment, as you can be left with a dough that’s floppy to work with and sour in taste. Not ideal!

Cold proofing is the safer bet in terms of achieving overall structure and a deep, well-rounded flavour profile. This is because the gluten network that is built up during the kneading process has a longer period in which to relax. The more relaxed the gluten network, the better the rise will be when cooked.

Final Thoughts

There’s no single answer as to how long you should proof your dough. It depends on how much time you have and the taste you want to achieve. Room temperature proofing is great for convenience; cold fermentation brings superior flavour. Try each method and discover what works best for you.

As always, if you want any help choosing your first or next pizza oven, or any accessories to boot, you can reach out to us on our socials, by calling us on 01423 608648, or send us an email at sales@thepizzaovenshop.com. We’re always happy to answer your questions and help you elevate your outdoor cooking game.