There comes a time in the pizza dough process when the dough has to rest for
40 minutes or so in a warm place and double in size. A while back I read in a microwave cookbook that the rising could be accomplished by microwaving the dough in a bowl at power level one for 15 minutes, or whatever the time was. Has anyone ever tried rising any kind of dough in a microwave?
Also, when is the best time to freeze pizza dough? Would it be better to shape the dough and freeze it before it's baked; or would it be better to freeze the dough after it's baked? Any help is appreciated. Thanks. Frank
When they say power level one they mean 1% power. Most microwaves I've seen these days have their power levels in increments of 10. So the lowest power setting would be 10% power. I still have the microwave my parents gave me when I went away to college 20 some odd years ago and you could set it for 1% power for proofing bread dough. The instructions said to first boil a cup of water in the oven to create humidity and then place the dough inside the oven, set the oven at 1% power for ten minutes, and then let it sit inside the oven for 20 more minutes before checking it. 10% power for 15 minutes is going to kill the yeast in the dough. You could still use the microwave as a proof box though. Just boil some water inside the microwave and then hurry up and place your dough inside before all the humidity escapes.
I'll agree with the oven idea for sure but would never recommend it. Good things come to those who wait. Cooking is elegance not a race. As for the best time to freeze. I would suggest that you shape your dough first after your proof. As your dough is coming to room temp from the freezer it will proof again. Therefore, you will not have the best dough. It'll turn gummy. My only advice is things are done in cooking for a reason. Expediting a natural method of cooking only cause's problems. Just remember the K.I.S.S. principle. (Keep it simple stupid)
What utter, fatuous nonsense. Cooking is merely cooking, not some philosophical issue. This silly post seems to say that there's only one way to get to any culinary conclusion, an idea that's obviously absurd. Cooking is craft and technique.
The subject is proofing time. There are different kinds of yeasts available that process at different speeds. There are different temperatures for proofing that proceed at different speeds. There are different flours that proceed at different speeds. Looking at the possible permutations, there's a wide range of times and techniques to get that dough done.
Nonsense again. Frozen bread doughs are standard commodities for both professional and domestic kitchens. If your dough is gummy, you're not handling it well. We used some frozen doughs in all my restaurants.
There are three choices in freezing pizza dough exclusive of toppings. Freeze it as a lump of raw dough. Freeze it as a shaped piece of raw dough. Shape it, bake it and freeze it. All three approaches work just fine. They just allocate the time differently. Raw dough needs to thaw, be shaped and finish-proofed before topping; a couple hours before pizza hits the table. Shaped raw dough needs to thaw, be pressed to shape and finished; an hour to table time. The baked dough needs to be topped and be finish-baked; 15 minutes to table time.
The best way is the one that fits into your style and needs.
Jayzus, do the empty pronouncements never cease...?
Again with the "only one way to do it" foolishness. Sounds like there's no room for food science in this viewpoint. "Expediting a natural method of cooking" is precisely what technology is about. So I guess I need to build a fire in my back yard every mealtime.
There's a big difference between simple and simplistic.
Most pizzerias use a retarded dough formulation, a formula with only 0.25% to 0.5% yeast which is allowed to slowly ferment in a cooler for 24-72 hours. The slow ferment improves the texture of the finished skin and allows flavors to develop. It is also good for dough management and reduction of waste. Raising the dough quickly may give you the "puff" of a good dough, but not the flavor.
Once you've used a preferment or starter, like poolish, biga, etc. you won't do it any other way. If I know I'm going to make pizza that night, or the night before I mix 1/4-1/2 tsp yeast with one cup flour and one cup water and let it rise all day or all night, at which time the starter will have risen and fallen back on itself. When you are ready to make the dough, I add two cups flour, 1/4 cup water or milk, 2TB olive oil, 1 tsp salt, and 1/2 tsp. yeast. I know this is somewhat primitive, but it does begin to give off some of the flavor of a long ferment. The starter will last several days in the refrigerator, and can be frozen.
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