What's the best water temperature for making Pizza dough

What's the best water temperature for making Pizza dough - Man Making a Pizza and Holding Green Leaves

I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?



Best Answer

Choosing a temperature means choosing between proofing speed and flavor + gluten development. Higher temperatures (say 80-90 f) will get you a fast rise, but less flavor and gluten is not as well developed. A long, slow rise in the refrigerator takes much longer and typically gives you better flavor and texture.

Here's a link to a good page on temperature and yeast.




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