Cold Dough
Characteristics
Cold dough, final temperature after mixing lower than 18°C.
A lower final temperature of the dough may slow or even stop the fermentation and proofing process, as a result, the dough will not be fermented and proofed correctly resulting in a product with poor volume and the formation of big bubbles on the pizza.
Causes:
- Sort mixing time.
- Water temperature too cold.
How To Fix It:
- Increase the mixing time.
- Increase the water temperature.
- Increase the time of the dough at room temperature.
- Final temperature of the dough should be in a range between 20°C and 27°C, depending on fermenting process, refrigerated, room temp or bulk.
