If you are a new baker or just need some tips for making pizza dough. How Long Does It Take for a Pizza Dough to Rise? This guide explains the process and breaks downtimes to let you know how long to expect your dough to stay in a bowl before it needs to go into the oven.
How long it takes to make a pizza dough rise can vary. It will depend upon the temperature of the water, the area where you leave it to rise, and even on how active your yeast is. Pizza crust can take as little as 30 minutes to rise or 2 hours. If you’re in a hurry, you can use tricks to make your dough rise faster. A few extra steps while measuring and mixing your dough may allow it to be ready in less than an hour.
Also, It varies depending on the temperature, humidity, and amount of yeast in your dough. Given ideal conditions, a very active starter will take about 2 hours. If you can see bubbles or if the dough doubles in size, it’s ready to bake.
However, When it comes to pizza, a chewy but crisp crust is the stuff of legends. To achieve that, the dough must rise for several hours at room temperature before it’s baked.
How Long Should Pizza Dough Rest at Room Temperature
After it’s been kneaded, pizza dough needs to relax before rolling or stretching; if not, the gluten will be too tight to stretch into a pizza crust and will resist rising.
Pizza dough should rest at room temperature from 1 hour to 24 hours, depending on how you want the pizza to taste. The longer the dough rests, the tangier and sourer your pizza will become.
However, your dough should be covered while sleeping. If your dough is already in the pan, you can use a dry cloth to cover it thoroughly. If your dough is in the bowl instead of the pan, cover it with a plastic wrap and then cover the bowl with a clean, dry dishtowel.
Once the pizza dough has finished rising, and you are ready to roll it out, turn it onto a well-floured work surface. Form the dough into a ball if needed and let it rest for five minutes before rolling it out. It allows the gluten a chance to relax, preventing shrinking and making the dough easier to stretch.
If you want a great sourdough crust, use warm water in your dough and let the dough rise at room temperature.l
How Long Can Pizza Dough Sit Out Before Cooking
The amount of time the dough can remain at room temperature before baking depends on several factors like shape, thickness, and room temperature.
Pizza dough can lay out in the open at room temperature for up to two hours before it must be cooked or refrigerated. The length of time also depends on ambient room temperature, which shouldn’t be above 72 degrees Fahrenheit.
A fresh dough usually has higher perishability, so you should only take your dough out from the refrigerator when you are ready to press or roll it out.
If the recipe you are using doesn’t specify a time for how long pizza dough can sit out before going bad, here’s a general rule of thumb: Fresh dough should not sit out for more than 2 hours. After that, bacteria may develop in the dough and cause food poisoning or other illnesses if consumed.
Remember, the dough will take longer to rise if you leave it in the fridge, so plan accordingly.
What Happens If You Don’t Let Pizza Dough Rise
If you forget to let your store-bought dough rise, the pizza will taste more like breadsticks than a fluffy but firm crust. If it happens 1-2 times, it’s okay, but next time you make pizza, be sure to remember to let that dough rise. This process is what makes the crust taste so good.
You won’t get a nice puffy crust because there wasn’t enough time for the dough to rise. However, in some cases, you could end up with bread that has a similar texture to cardboard.
Also, pizza dough that is not allowed to rise will be dense and chewy. The crust will taste too much like the flour used to make the dough and won’t have the structure necessary to hold lots of tasty toppings.
Can Pizza Dough Rise in Fridge?
Pizza dough can rise in the fridge, though it will take longer. A cold rise is ideal for pizza dough with a lot of salt. We recommend setting out the dough at least an hour before you plan to bake.
Pizza dough rises best at warm room temperatures, between 70-80F, but will still rise in the fridge depending on the dough. Generally speaking, a refrigerated pizza dough rise can take triple the time desired for the room temperature rise.
Also, Pizza dough left in the fridge will continue to rise, producing a flatter baked product. Again, it is because the cold reduces yeast activity. So make sure to time your refrigeration process accordingly.
Meanwhile, before storing pizza dough in the fridge, punch it down, drizzle it with olive oil, wrap it in plastic wrap before you place it in a resealable bag or Tupperware container, and refrigerate for up to 7 days. And don’t worry—the dough will be ready to look after its rise in the fridge.
How to Rise Pizza Dough in Oven
Using your oven is a common way to rise pizza dough. However, it would be best to preheat your oven before using it to rise dough. You will need to put a baking sheet or pan in place in order to put the dough on once it rises.
Suppose you want to get a homemade pizza; the dough has to rise before baking the pizza. In that case, it can be done in an ovenproof bowl or a bread pan; set the oven temperature at 50 c (120 f), put the bowl inside, and leave for about 1 hour till you notice a double in size, then take it out of the oven and add more flour.
Here is a step by step guide:
1. preheat oven to the lowest setting, 200 degrees F. Place the dough in a lightly oiled bowl before covering it with plastic and let rise until doubled in size, 1 hour.
2. Punch down the dough; divide the dough into 2 equal-sized balls, and place on parchment paper. Cover with a clean plastic wrap and allow it to rest for 10-15 minutes.
How to Use Refrigerated Pizza Dough
There are numerous advantages to using refrigerated pizza dough. First of all, it’s quick and easy, and you don’t have to deal with the mess that comes from making dough from scratch.
If refrigerated, remove the dough from the fridge at least one hour before you intend to make the pizza. It would be best not to alter your recipe by adding more flour because the dough has dried out.
However, refrigerated pizza dough can be thawed in either a refrigerator or a warm place, depending on how much time you have. For example, if you plan to use the dough within 3 days of purchasing it, simply let it sit in the refrigerator until you are ready to use it. In about 2 hours, the dough should be at room temperature and ready for use.
If you are running out of time, a warmer environment will speed up the process; simply leave your dough on the counter and allow it to come to room temperature over 12 hours or so. Once thawed, refrigerated pizza dough can be rolled out and prepared as usual with your preferred toppings and spices.
Although the ability to freeze or not depends on the type of pizza you’re making, pizza made with yeast dough can be a bit more challenging to freeze. That being said, we have a few tips and tricks on storing and thawing frozen pizza dough.
Can I Use Pizza Dough Straight from the Fridge?
You can use our freshly made pizza dough straight from the fridge. Simply remove the dough from its bag and place it on your counter. It will be firm a little at first, but as it rests, it will soften when you’re ready, shape, and top your pizza as usual.
Meanwhile, If you use your fridge to store your dough, it is a little bit cold (otherwise, it would not be in the fridge). Pro pizza chefs always take their dough out of the fridge about 30 min before use and place it in a warm spot. It allows you to rest the dough and slightly warm up, which means that knocking down your pizza will be much easier and much less messy.
However, it will take a couple of hours to defrost. So if you want it to have that perfect texture and sheen, let it come to room temperature before you shape it, about an hour or two, depending on circumstances.
How to Improve Store Bought Pizza Dough
The major benefit of store-bought dough is convenience. And while we all love convenience, this is by no means an excuse to leave before the party gets started. You can use store-bought pizza doughs or make your own, but I will just mention a few things that make good pizza dough: Stay away from the cheaper store-bought doughs.
You can also purchase fresh pizza dough at many supermarkets and pizzerias. It is a great option if it suits your fancy. Adjust cooking time: Depending on how well you roll it out and how much garnish you have put on top, most homemade pizzas take between 5-15 minutes to cook in total. Check the bottom of your pizza after 5 minutes, and turn if necessary.
Some store-bought pizza pans such as those pictured above have holes to allow steam to escape and help the crust cook evenly. It may look done on top in 5 minutes, but it may need up to 15 minutes to be cooked through, depending on the thickness of your crust and toppings.
If you plan to make a pizza the same day, let it rest for about 30 minutes to relax before rolling it out. It helps if you knead it a bit too.
How to Store Pizza Dough Overnight
There are two ways to store pizza dough overnight: oil and cheese, the other only oil. Each method has its advantages and disadvantages. However, any method you use will require you to make your pizza dough at least 12 hours before you intend to cook it.
Storing pizza dough overnight will give it time to ferment and make the crust of your finished pizza extra flavorful. When storing dough in the fridge, place it in a straight-sided container (a bowl, a plastic food storage box, or a plastic bag placed inside a bowl).
For best results, do not use plastic wrap to seal the dough. Instead, lightly flour the surface of the cooled dough ball and place it in a large zipper-lock food storage bag. Store the dough at room temperature (about 70 degrees F) in a dry area for 18 to 24 hours.
Can You Make Pizza Dough in Advance?
You can make pizza dough in advance. Although fresh-made pizza dough is always better, pizza dough can be made in advance and kept frozen for future use. The dough is key to making a delicious pizza pie, but not all of us have time to make it from scratch on a busy weekday night.
Pizza dough can be made 1-2 weeks in advance and stored in the fridge. First, make sure you place the dough in a container that’s been sprayed with cooking spray, covered tightly with plastic wrap, and placed sandwiched between two baking sheets. Then just store it in the coldest part of your fridge (at the bottom). Also, avoid storing it beside raw meat, fish, poultry, or eggs.
Generally, freezing is not that big since the dough thaws so quickly when ready to use, but note that if you refrigerate the dough overnight, remove the plastic bag from the fridge about 2 hours before rolling out your dough. Otherwise, just leave it at room temperature for about an hour and a half before you’re ready to roll out your pizza.
What Happens If You Don’t Let Dough Rise Twice
The two-stage process of allowing the dough to rest gives the yeast a chance to work fully. If the yeast forms before the dough are placed in the oven, it will not rise properly.
Don’t expect the same fluffy loaf or consistent bread holes if you skip re-kneading or a second rise. The crumb of bread that’s been thoroughly kneaded and that has risen for about an hour will be lighter and airier than bread that does not.
Dough that doesn’t rise when baking is sometimes known as sad bread. The solutions to these problems will prevent you from ever having to bake sad bread again.
What to Do If Pizza Dough Rises Too Much
Don’t panic if the dough has risen too much before you shape it; carry on and see how it turns out. If the dough is tight and springy, it is possible to knock it back gently and reshape it, but try not to knock out all the air; otherwise, it will be tough.
When the dough has risen too much, you can work with it by increasing the temperature of your oven, stretching the dough to a larger size, shaping the dough, and refrigerating or freezing it.
To stop the dough from rising too much, one can cover using plastic wrap and refrigerate the dough till it is properly chilled. One may also place an ice pack or frozen water bottle in the refrigerator to keep it cool.
Pizza Dough Rise in Fridge or Room Temperature
Since yeast is a live organism, its growth is affected by the temperature of its environment. So, the cold dough takes longer to rise than the warm dough. Let the dough rise in the fridge; it will take at least an hour or two before it’s ready to shape.
Room temperature is usually from 65-75F. Tightly cover the bowl with a clean plastic wrap if you want to let the dough rise at room temperature.
For best results, let your pizza dough rise at room temperature (68 to 72F) until the volume has doubled. However, there are methods to control the timing of your rises, such as letting the dough rise in the refrigerator overnight or a technique called bulk fermentation.
Note: The temperature of your environment is the key driver for how long it takes yeast to rise. Yeast feeds on sugar and the warmth of the water that activates it. Therefore, it will multiply but does so much faster in a warm room (yet not uncomfortably hot) than in a cooler or cold room.
Conclusion
How Long Does It Take for a Pizza Dough to Rise? The basic rule of thumb says that a pizza dough should rise for about an hour, but it depends on the thickness of the crust and how long it was kneaded. The extra rise time is also dependent on whether or not you live in a warm location. All things being equal, though, your typical pizza dough should take about 40-50 minutes to rise at room temperature.
Equipment
- 1 Bowl
Ingredients
- 3 1/2 to 4 cups bread flour
- 1 teaspoon sugar
- 1 dry yeast
- 2 teaspoons kosher salt
- 1/2 cups water 110 degrees F
- 2 tablespoons olive oil
Instructions
- In the bowl of a stand mixer, add the bread flour, sugar, yeast, and kosher salt. Add the water and two tablespoons of oil to the mixer while it is running, then beat until a ball of dough forms. If the dough is sticky, add more flour, 1 tablespoon at a time, until a cohesive ball forms.
- Add additional water, 1 tablespoon at a time, if the dough is too dry. Scrape the dough onto a surface that has been lightly dusted with flour, then carefully knead it into a smooth, firm ball.
- The remaining 2 teaspoons of olive oil should be used to grease a sizable basin. Add the dough, cover the bowl with plastic wrap, and place it somewhere warm for approximately an hour to allow the dough to double in size. The dough should be spread out and divided into two equal pieces on a gently dusted surface. Give them each a 10-minute break by covering them with a fresh kitchen towel or plastic wrap.
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Nutrition
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