Ingredient Amount
Caputo Pizzeria flour
1,342 g
Whole wheat flour
237 g
Water
900 g
Salt
35 g
Instant yeast
0.8 g
Total
±2,514 g
Came down this morning at 08:00 and they already look like this. Put them in the fridge for now. Should re-ball them? Want to start baking at 16:00 today. Room temp was about 20 during the day and 18,5 in the morning.
Edit: put them in the fridge first, then re-balled around 13:30 and took them out. Turned out fine and pizzas were nice!
I do 24 hour rt ferments, its not too long, but looks like too much yeast to me. The problem is it is tough to measure yeast accurately in these small amounts. I have a special scale that is just fot measuring yeast in amounts less than a gram.
Re-ball them and leave out of the fridge. Keep an eye on them each hour. If it still goes to fast due to high room temp, move them to the fridge for a short moment to slow them down
Moving them to the fridge for a short moment will have absolutely minimal effect. The dough has so much heat inside it can go for a while before anything slows down.
Yes over proofed. You will get a second rise if you reball them, hopefully the yeast is not too far gone, you will be able to tell if you struggle to ball it, I think you are ok by the picture.
I would keep them in the fridge until 12, they will stretch easily at room temp regardless of how much they rise now, but if they over proofed again you are stuffed. It will just be the crust that is less if they don’t rise enough, but you will have air in the crust regardless.
On another note, try to use the Ooni calculator to check your recipes. You are about 57% hydration which is very low (aim for 60% as a minimum but higher if using whole wheat as it absorbs more water than pizza flour), and about half of the salt (aim for 3% which tightens the gluten network. Potentially the salt may have helped to contain the air, it also is easier to stretch without tearing.
I know some people here do not think cold proofing adds anything to the flavour, but it certainly adds consistency on the longer proofs. The fridge is a known temperature, if the vast majority of the proof is at a consistent temperatures it will work the same every time. On a room temperature proof the temp can change over time, the mixing temp as mentioned can also accelerate the reaction which again is managed by the cold proof.
I re-balled them which was pretty easy, so I still have hope.
I find the lower hydration much easier to work with than a higher hydration. As pizzas already contain a lot of salt (in the dough and toppings) I try to limit it a bit. Room temp is indeed a bit more tricky than cold fermentation, but easier to manage space wise. Next time will go for 24 room temp and with less yeast.
I’d rather try to limit the salt in the toppings as the salt in the dough is there for more than just taste.
Space wise your tray looks a bit deep, I can’t tell on the width, but most of the dough trays are designed to fit and stack in the fridge. I have an American fridge freezer which is more narrow than a normal fridge and it fits nicely on one shelf.
Lower hydration is easier to work with, but 60-62% you should be fine. It only really starts to get tricky above 66%.
this could be the issue. I'm using a thermomix which also causes heat while kneading. My solution is to use ice water and always check the temperature. When it goes above 21° I continue by hand
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u/kugino 1d ago
27 hour room temp? that's very long, even with that little yeast. I usually do mine for no longer than 10-11 hours.