Any advantage to kneeding down pizza dough 3 times
I found though experimentation that while my pizza dough recipe said to only knead the pizza dough once then let it rise, that the dough came out better if I punched it down, kneaded it, then let it rise a second time, like for bread.
Normally I don't have time for this. I have some spare time, as I got the dough on its first rise around breakfast breakfast. Punched it down around lunch, and now it has risen again, and would have time to rise again. (Assuming the yeast still functions.) Or would this be bad, should I just leave it in my car (where it has been rising) til I prep it for dinner? Maybe I should put in into the fridge?
Best Answer
The series of folds you're doing serve to degas the dough so that it can ferment longer (thus developing more flavor), and to help strengthen the gluten. A third fold wouldn't hurt most doughs, but in the case of a pizza dough it could make it too tight to be easily workable. I would suggest spacing out the other two folds longer in the future. If your dough looks like it will collapse if it rises any more, punch it down and fold it but be sure to give it a long time to relax before using it.
If you just punched it down, you could transfer it to your fridge at this point to slow it down. Just give it time to warm up again before using it.
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Quick Answer about "Any advantage to kneeding down pizza dough 3 times"
The series of folds you're doing serve to degas the dough so that it can ferment longer (thus developing more flavor), and to help strengthen the gluten. A third fold wouldn't hurt most doughs, but in the case of a pizza dough it could make it too tight to be easily workable.How many times should you knead pizza dough?
After the dough has rested, turn it out onto a very lightly floured work surface and knead it by hand about 20-30 times. (If your dough has the perfect consistency, you don't even need to flour the surface.)Is it better to knead pizza dough more or less?
We recommended kneading your dough for about 4 to 6 minutes! Over-kneading your dough will create a fine, crumb-like texture, giving your dough a bready texture rather than a light and airy pizza crust.Can you let pizza dough rise 3 times?
Dough can rise 3 times or more providing that the yeast still has plenty of sugars and starches to feed on after the first two rises. If you're planning on allowing your dough to rise three times, you should add less yeast to your dough so it doesn't exhaust its food supply.Should I knead pizza dough twice?
Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.12 Errors in Pizza Dough Making You Should Avoid - Top 12 Errors!
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