How To Proof Pizza Dough – The Only Guide You Need

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For you to have a great pizza, then you need also to make great pizza dough. But how you prep your dough determines whether you will have a great pizza dough or not.

So the first thing you will have to do is prove the dough right, and that’s what we are all interested in now.

One key ingredient in making the pizza is the yeast, as it will eat your sugars in the flour. This then will turn it into CO2 as well as alcohol.

Remember, we are not making the alcohol, so we only want the bubbles that form on the dough to make the airy dough.

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The airiness of the dough then makes it stretch much easily. Remember, if you don’t prove your dough right, you will have the dough that is also as hard as the biscuit.

If you used the right recipe and the fresh yeast, you would only need to set the container’s dough. Next, then cover it with a piece of cloth or cling film. If you did set it in a warm environment, then it will prove in 1-1½ hrs.

Of course, the best method is to section your dough into single pizza sizes and then let it prove. At this point, as you prep to use it later with your different pizzas.

Beofore we go on, check out the recipes below to learn how to make perfect pizza at home.

So then, do you know what proofing is?

Proofing your pizza dough is the same as proving your pizza dough. This is one of the most important steps where you have the bread-making process too. So then you will let the dough rise before you finally bake it.

Also, you’ll let the yeast work on the dough. It does that by merely eating the sugar and then converting it to CO2. When this then happens, the dough will rise.

So then does it prove rise or ferment?

I know people confuse the three names. I know people throw the words randomly but note that they all mean the same thing. They are all telling you that the yeast will then convert the sugar to alcohol and CO2.


This is the first rising of the dough. At first, you want the dough to double. It’s what we also call bulk fermentation.


When talking of the proving dough, you refer to the second rise, which is mostly the last step.


This one is all about the chemical process, so the enzymes will break the sugar to create the CO2 and alcohol.

How to go about the process of proofing dough

When you want to proof the dough, then you will take it through two simple steps. You’ll ferment the dough balls, and then you need to prove them.

Making the dough

The first thing you ought to do is make the dough because how do you ferment the dough you don’t have yet.

So then you should follow the right recipe for your pizza dough. Remember, we have several options you can choose from. But that we will show you in another blog.

Kneading the dough

The next step is to remember to knead the dough. This is the most crucial step if you will have the perfect dough to use on your pizza.

Don’t be like most people who’ll take so much time kneading the dough in the name of wanting to attain the perfect dough at first.


The kneading process means your dough will form the gluten, and it then goes to form walls that also attract the CO2.

Remember, the more the kneading happens, the more the dough will form gluten. So then, if you don’t knead it enough, you will notice the dough is dense yet fluffy and airy too.

So then, for gluten formation, most chefs advise that you should knead the dough for at least 10 minutes.

Let it rise

You will then set the dough in a clean bowl to allow it enough time to rise right. So then, at this step, you can decide to shape them into balls, but most chefs just let it rise first.

At this level, therefore, you can expect the dough to increase its mass or volume.

The best method is to give the dough enough time to rise. So let it rise for about 2-4 hours if you like.

Form the balls and let it proof

To make the pizza doughs, you will need to form the tiny balls, and after that, you can let it roll one more time. So then, you can divide the balls into different portions then roll them into balls.

Now you will need to allow the balls to prove a second time. Note that this may need a little more time to make sure it’s alright and ready—this one you could do at room temperature or the lower temperature in the fridge.

If you then want it to appear and work well, you should give it anything between 20-24hrs. You can then set it in an airtight container before you let it rise nicely.

So then, what temperature is the best for me to proof the dough at?

There are different ways you can allow the pizza dough to prove. Notice that the trick to the proper proofing, though, is in using the consistent temperature. You can try the following suggestion.

Proofing the dough in the oven

I have found this trick to work more often than not. Since the oven is in a closed space, you can attain the perfect dough in the closed space. Remember, though, that the oven is only safe when you don’t switch it on.

If you want to make the oven warm, you can use the warm water to attain the high temperature. This one you are sure will make it easy to attain the perfect temperatures to get the dough to proof.

Use cold fermentation.

This is the type where you set the pizza dough in the fridge to cold ferment. So when you want to produce the flavorful pizza, you should set it in the fridge for 24 hours.

The one thing that makes it a favorite environment is because it will deliver a consistent temperature.

Remember then that it will take almost 24 hours to develop the structure of the dough. So when you finally have the dough ready, you will notice that it has the developed interior structure and flavor developments.

So the time will determine whether it lasts and serves you right. This is what will show you how involved the flavors will be and also how delicious it gets. When you ferment the dough at the cold temperature, you will have an almost similar dough like that of the sourdough.

It will often depend on the yeast you are therefore using. When you are using the active yeast, though, you’ll make the dough.

Methods of proving the dough

Notice that there are two types of proving the dough.

You can quick proof the dough.

Remember to make sure you add some sugar to the yeast, making it proof faster. Ensure you also set the dough in a warm environment if you want to ensure you have the perfect proved dough in no time.

If you want, you can add extra sugar or yeast to ferment or even rise faster.

So then the temperature, when it is nicely high, will ensure you prove the dough sooner. If you set the dough to a temperature higher than 122°F or below 68°F, you won’t allow it to prove faster. Give it a sweet environment but also the right temperature.

With the right environment, then you should know that it will take about 1-2 hours.

Check the cold proofing.

Notice here that you aim to attain the lowest temperature, thus making the process of pizza proofing a slow process, but it will work great at all times.

This is ideal when you’re not looking for a fast fermentation. The sugars you then have in the flour will make it all a sweet process.

So when you are using the cold temperature, you are sure it’s not proof for the next 24 hours or even three days. I like that this makes the pizza dough attain the perfect flavors and richness too.

Here are the tips

Of course, the dough will be even better over time, but this doesn’t mean that you have the dough proofing in forever.

Notice that the dough will develop more flavor and texture, then it will get better. Also, the dough will always get more bubbles as you go. The gluten then will start to relax, and it will even be ready.

This is ideal if you’re looking to attain the charred option of the pizza dough. Unfortunately, if you’re going to prove it for just a short time, then it won’t attain the char you want.

However, if you leave it to the third day, you will find that it starts to get sour. So the best idea is to allow the dough to just proof right even under the colder conditions. So do you have time? The dough needs time to prove.

Want to learn mor about pizza dough? check out the articles below.


Did you overproof it?

So then you should keep it in the refrigerator for cold proofing to make sure you don’t overproof it. Don’t worry when it develops sour tastes, as it’s still a safe method. So then the dough will proof within 24-48 hrs—window period.

So if you allow it to take up to 72hours, you can be sure it will start to develop the alcoholic taste, and then the dough is now spoilt. Remember, though, you will need to attain the perfect flavors.

So then you don’t want it to overproof because then, at this level, it’s not going to be an excellent dough for you.

I want to prove it fast; what should I do?

For those times when you don’t have time to let it rise more, you will need a short cut. So the secret then is to reduce the time it would take and still have the perfect dough.

It would help if you proofed the dough at room temperature. This will work best if you are in a tropical climate area or it’s the summertime.

But if it’s not, then you need another strategy like setting the dough in the oven.

How can you store such dough?

If you intend to store the dough, then the chances are that you will be storing it in the freezer or fridge. If this is the case, you need some containers.

The secret, though, is to make sure you allow the dough container to be airtight. This will keep the moisture out as well as the foul odors that may form.

If you want, you can also use plastic wrap to ensure you keep it safe and ready to use next time.

How will I know that the dough is nicely proofed, though?

One of the easiest methods you can use to know whether the dough is right-proofed is to do the following.

Use the poke test

This is the method you use when you’re checking on bread. Also, you can apply it too when you are trying the pizza dough.

Remember then that you can poke the dough lightly and check out if it will go back or brain back. So then the dough will not brain back when it’s done proofing. So do this simple test to know.

Has the volume increased?

Another method you can use to show you whether the dough is ready is whether the dough is increased or doubled.

The best indication is that the dough will double up in volume, and that then shows you that it’s ready.

If you don’t notice that it’s doubled up, then it means that it still needs to double up a little more.

But what will happen when you dont prove it?

How are you going to cook it without real proofing? This is just as important, you know. If you dint proof, it then you will have it being dense but also less tasty. Let it settle for a little while before you can start to cook it.

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