Why I do room temperature Pizza Dough ( revealed the reason)

[@Nclght]

I tried reballing an over-proofed dough ball, and you're right. It was a nightmare. Couldn't stretch it at all.

[@alge3399]

Hey Massimo. I recently made pizza dough in the morning at room temperature for same day pizza for dinner. I did a biga pre fermentation at 25% for 3 days and mixed it in. Best flavor and puffy soft dough ever! Thanks for your tips! Who says you can't make great pizza with same day dough!

[@daphnebroens6768]

Learning so much here, thanks for taking the time to show us.

[@ciaobela8]

Thanks for your re-balling tip--I agree--I quit re-balling when over proofed==comes out better.

[@PicSta]

I think a fridge is only needed if you really go for a long fermentation and how strong the flour is. Less W means you have to ferment it shorter before gluten collapses. For taste, I do like a 24h to 48h fridge fermentation plus the time outside to get to room temp. Only a small amount of yeast is what I use in my dough. For example, under 1g IDY like 0,3 g to 0,5 g for 1 kg of flour.

[@guyeshel9316]

The best thing about room temperature is that you can get much more flavor out of your Pizza dough then you would in room temperature.

[@ruirosado6289]

Hi Massimo! Do you slightly increase the dough's amount of salt during the summer? I think tomorrow will be pizza day. Thanks.

[@massimonocerino]

No salt it’s the same less starter yes

[@firstlast2282]

Hi massimo it’s ok if you put your fresh yeast in water with ice cubes directly?thank you!

[@massimonocerino]

Better to put less yeast

[@pasuabe4179]

How would you recomend working with very hot weather? Where i live everyday is 35-40C

[@-offgrid4825]

Only with fridge

[@massimonocerino]

Keep your dough inside cool box

[@shawnkay5462]

Massimo when I try to stretch my dough with my two hands on it when i do the same movements as you do on the table my dough gets wrinkles on it its not smooth like your dough, why is that ? 🤔

[@massimonocerino]

Probably not correct stretching

[@jurisveratti4494]

Immagino d'estate i panielli diventano caldi, appiccicosi, con bolle per poi collassare...pensavo che tu esassi dei contenitori con ghiaccio anche per le casse di lievitazione. Comunque si riesce a lavorare bene anche in quegli stati. Ho fatto delle prove in pizzeria d'estate, e facendone 10 alla volta e più se non si era svenlti si appiccicavano e poi si rompevano. Ovviamente facendone una o 2 alla volta come fai tu lo si gestisce bene il discorso... Trovo il tuo lavoro e il contenso molto interessante. senza affitto, dipendenti ma tutto molto più tranquillo che pizzerie da sporto che lavorano a tutta forza in 2 ore di sera.

[@tortureddrummer]

Nothing wrong with no refrigeration.... Didn't have it in the past anyways.

[@massimonocerino]

Yes correct and I will keep it in that way