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Just realized my homemade pizza dough only needs to rest 30 minutes, not 2 hours
I found this tip buried in a 3-year-old comment on a pizza-making forum and tried it tonight with my usual pepperoni and mushroom topping, and the crust came out way crispier than my usual long-rise dough, so has anyone else tried cutting back the proof time on their dough?
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finley_price242mo ago
I had basically the same thing happen with my no-knead bread recipe. I usually let it sit on the counter for like 8 hours, but one day I was in a hurry and baked it after only 45 minutes. The crust was way crunchier and the inside was still soft, not chewy like usual. I think the shorter rise keeps more moisture in the dough, which makes it steam up better in the oven. Now I only do the long rise if I want a denser, more sourdough-like texture. For weeknight pizzas I stick with the 30 minute rest, and it never lets me down.
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jenkins.reese2mo ago
Right so now I gotta decide if I've been wasting my LIFE letting dough sit around all day or if I've unlocked some secret turbo bread technique. Guess I'll just have to test it TOMORROW and eat like six loaves by noon.
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