Have you been stuck on how to fix the over-proofed pizza dough? You might not have expected it, yet the surprise has been ready. The good news is, yes, you can fix-bake your pizza without delaying the feast and prevent it from happening.
In this article, we’ve covered the whole process of pizza dough rescuing and tips for preventing it the next time.
Whether it’s about perfectly proofing pizza dough or fixing it, just give it a mindful read. Soon, you’ll be enjoying a regret-free, great pizza. Let’s come.
How Can You Fix Overproofed Pizza Dough Using Revival Fold Technique?
Suppose your dough balls are also full of bubbles and over-fermented, but it isn’t too sour. You don’t need to waste it away.
Here is the most effective way to rescue your over-proofed pizza dough; follow these steps to salvage it!
1. Divide your Dough into Sections.
Divide the dough into sections that you’ll use to form a ball for each pizza.
2. Reshape the Dough Ball by Inward Folding.
Lightly flour your hands and collect the dough section using a spatula. Reshape the dough into a ball by folding the edges inwards. Be gentle; don’t squeeze too hard. This step helps restore its shape and strength.
3. Seal it Tight.
Close the dough ball tightly in the storage box to prevent air from getting in.
4. Rest it for 3 to 4 Hours.
Let the dough rest for about 3 to 4 hours to regain its 2X volume. The exact time depends on the room temperature; it could be shorter if it’s warm or a bit longer if it’s cooler. Avoid refrigerating it at this point.
5. Use it.
After the resting period, your dough is ready to be used. It should have regained some structure, making it easier to work with.
Remember, don’t rush the process. Giving the dough time to rest and recover is key to fixing the over-proofing issue. Enjoy your pizza-making!
Understand the Causes of Overproofed Pizza Dough for Future Prevention
What mistakes actually abandon your pizza dough? Let’s go through the reason that causes your pizza to get overproof.
1. Using the Wrong Type or Quantity of Yeast
Yeast is a single-cell microorganism that has been serving pizza lovers for millennia. It’s dear to us because of its role in pizza dough and fermentation.
Yeast works with various bacteria. In one form or another, yeast provides the leavening for essentially all of our leavened bread, including an excellent pizza crust.
Using the wrong type of yeast or too much yeast can speed up the yeast activity to the point that we get pizza dough blown more quickly than expected. So, it’s advisable to use the yeast correctly.
For dry yeast, a good ratio is 0.5% – 1% of the weight of the flour. This means that for 1 cup (125g) of flour, you would use 1/2 teaspoon (2.5g) – 1 teaspoon (5g) of dry yeast.
For fresh yeast, a good ratio is 2% – 3% of the weight of the flour. This means that for 1 cup (125g) of flour, you would use 1/4 ounce (7g) – 3/8 ounce (10.5g) of fresh yeast.
2. The Wrong Type of Floor
The type of flour also matters a lot. Stronger flour has more gluten, which means it develops faster. Hence, it’s not advisable to make pizzas.
The consistency of the dough depends upon two factors;
- Water absorption ratio
The flour should have the right amount of gluten content. The ideal content ratio of gluten for pizzas is 11-12%. And, for this purpose, the 00 flour has this range. It’s the reason Italians always prefer to use 00 flour for making the Neapolitan pizza dough.
And about the water absorption ratio, it depends on how finely ground the flour is. The fine flour absorbs water better to result in the ideal soft texture of the dough again. Again, Italian 00 flour is great for water absorption.
3. Prolonged time
The more time you give your dough to rise, the more yeast activity will occur. As a result, your pizza dough might keep on proofing despite using the right amount of ingredients and the right temperature. So, rely little on time, even if the recipe advises it.
Keep checking your pizza dough until it doubles its size. You can also check the proofing doneness by using a few techniques discussed in the later section of the article.
4. Wrong Temperature
More surprisingly, the temperature can be the devil to ruin your entire proofing. Sometimes, it can be out of confusion or some bad temperature gun to indicate unfavorable temperature.
And, you might put aside your dough and wait for it to rise more than necessary. So, whenever you prepare pizza dough, make sure that you’re 100% sure about your environment’s temperature.
Why Shouldn’t You Use Knock Back Technique to Fix Overproofed Pizza Dough?
How long should the dough be proof?
The proofing time for dough depends on the temperature, type of flour, and the amount of yeast.
In general, the ideal time is about 1 to 2 hours at room temperature and 12-48 hours for bulk ferment at colder temperatures. But if you’re using the cold proofing technique, you need to store your dough in the fridge for 1 to 2 days.
Is it OK to leave the dough to rise overnight?
You can leave the dough to rise overnight, but you have to store it in the fridge. Leaving dough at room temperature overnight can result in over-fermenting. So to avoid this, place your dough in the fridge. It’ll slow down the rise for 8 to 48 hours or longer.
Can I refrigerate the risen dough overnight?
Yes, it’s traditional practice to save the risen dough for later use. Professional bakers also use this technique/ placing the risen dough in the refrigerator slows down the yeast activity.
Remember that this will not cause the dough to reverse the rise. The yeast will stay alive, but it’ll work less rapidly. Yet, when working with frozen dough, remember not to get it too hot, which will kill the yeast.
What does over-proofed dough pizza taste like?
Over-proof pizza is floppy and tastes sour.
But It’s worth noticing that over-proofed dough is usually not as sour as under-proofed dough. The over-proofed dough should still have some nice air and crust holes, which helps produce a light, airy and delicious pizza.
Is over-fermented dough safe to eat?
Fermented or over-proofed dough pizza is safe to eat by making a flat and dense pie despite the taste being sour. Secondly, not all people can eat overly tasty food.
What is retarding?
Retarding is the process of chilling dough to slow down yeast activity during the final rise. Professional bakers may use a specialized refrigerator known as a dough retarder, typically kept at 44-55°F. You can achieve the same results by using a regular refrigerator to let your pizza dough rise.
Not only that, but the slow rising of dough makes the crust turn out more tasty.
Because when yeast slows down, it breaks the large molecules into smaller ones. These small molecules are more flavorsome and complex, making them more delicious to eat.
Generally, slightly over-proofed pizza dough can still hold the best shape for a crusty and crispy pizza. Yet, for an overgrown dough, you have to seek some solution to use it. And you can do so by releasing the excessive gas from your pizza dough by kneading and pressing each ball separately. More importantly, you need to avoid it in the future. For this purpose, make sure you’ve fully learned how proofing works and the proper steps.
In this regard, we hope this article has been helpful for you. Using the comments section, let us know your experience with your over-proofed pizza dough.
mama-cucina.com is a participant in the Amazon Associate program and will earn from qualifying purchases.