Pizza dough dipping in middle during proofing
Yesterday afternoon I made some pizza dough for use on Friday (tomorrow).
I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled Tupperware. I covered the containers with cling film and placed them in the fridge.
I checked on them today and saw one of the four has got a steep dip in the middle of the dough. The others are fine.
Have I done something wrong? Is this normal? Will it ruin the pizza? If so, can I salvage it?
Note: I'm currently out of the house so can't take a photo. I'll add one ASAP.
Best Answer
In general you should be fine, I would give this dough more time to warm/"re-proof" on the counter before shaping/ baking.
I've seen something similar in other doughs, but I don't know what caused it. I don't expect much proofing in the fridge, and I've seen some weird stages when I try to slow a proof in the fridge (start a dough then finish it the next morning.)
If I was forced to guess..
- This dough may have been handled more roughly
- Colder spot in the fridge
- Condensation on the plastic wrap dripping an slowing raise in one spot
- Moved at some point, popping the center of the dough
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How do you know if pizza dough is over proofed?
Step 1: Perform the fingertip test to make sure your dough is overproofed. The test involves gently pressing your finger into the surface of the dough for 2 seconds and then seeing how quickly it springs back. The dent you make will be permanent if the dough is overproofed.Why is my pizza dough falling apart?
Tearing crust is a common pizza dough problem. If the gluten in your pizza dough hasn't developed enough, it can cause your dough to tear easily. Developed gluten is what gives your dough its pizza crust texture. If not processed enough when stretched, your dough will try to bounce back to its original ball shape.Why is my pizza dough raw in the middle?
You're toppings are cooked but your dough is still raw indicates that there has been enough heat coming from the top but not from the bottom. Cooking your pizza on a pre heated pizza stone or steel ensures a good base temperature.What happens if pizza dough proofed too long?
Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.12 Errors in Pizza Dough Making You Should Avoid - Top 12 Errors!
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Answer 2
I agree with RunThor. You have proofed the yeast as you stated so we know that it was all alive. I've not heard of allowing pizza dough to rise in the fridge but as long as the particular species of yeast can live at that cold temp (which you know it does) you are fine. It was probably just a colder spot that fell below the yeasts tolerance. I'd take it out, and allow it to rise at a regular bread temperature (slightly warmer than room). See what it does. If it does not rise at all, most likely the yeast in that round is dead. But I'm sure it will be fine. My fridge will actually freeze things that touch its back wall. Even if it "fell" while in the fridge when you touch the dough it should still be springy. I make pizza almost once a week, as well as brioche type dough's.
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