Methods of Proofing & Making Pizza Dough for Wood Fired Oven

1. Different Methods for Proofing and Making the Pizza Dough for your Wood Fired Oven Cold Proofing After kneading the dough, let the dough rest for 30 minuets in a warm place then place it in the fridge in an airtight container. Let it cold proof in the fridge from 1 to 3 days. You can use the dough after the first day. Take the dough out of the fridge and let it sit at room temperature for 2-3 hours. Then your pizza dough should be ready. Hot Proofing-Same Day Dough After kneading the dough, let the dough rest for 10-15 minutes after punching it down and before shaping it into dough balls. This relaxes the gluten and makes it easier to open and shape the dough.Let the dough rest for another 60-90 minutes in a warm place. Then your pizza dough is ready to be used. pizza dough is ready to be used. After kneading the dough, let the dough rest for 10-15 minutes after punching it down and before shaping it into dough balls. This relaxes the gluten and makes it easier to open and shape the dough.Let the dough rest for another 60-90 minutes in a warm place. Then your New ilFornino Products Wood Fired Pizza Ovens (877) -302-6660 www.ilfornino.com