Last night I decided to make pizza for my NYE party. I made two batches, enough for six pies. I usually let the dough proof in the oven set to 110F with a small bowl of water. This time, I tried something different.
I put with a warm dish of water, wrapped securely in saran wrap and left it on the counter. The temperature of the water when I added it to the yeast was about 130F, a little high. I added about 1/4 C more flour than what the recipe called for as it was sticking a little. When it finished proofing an hour later, the dough was at least double the size. I didn’t put too much flower on to prevent sticking, but it didn’t stick at all when I removed it from the wrap. Usually it sticks like crazy. The dough was very pliable and stretchy, no problem with getting a thin crust.
I did not use a dish of warm water, just securely wrapped it and left it on the counter. The temperature of the water when I added it to the yeast was definitely more than room temp but less then 100F as it was still warm. I also added half cup more flour as the previous batch was a little wet. When it finished proofing an hour later, the dough increased in size, but not double. It seemed a little dried out. It was hard to handle and I couldn’t get it as thin as the last batch.
Lesson learned. Proof with some warm water under saran wrap. Have the temp of the water for the yeast a little higher then recommended as it goes immediately into the mixer. No sitting for 10 minutes like my other bread recipe. Oh, and watch how much additional flour is added.
A shout out to my two “Sous” chef sisters who helped me last night.