Proofing dough is a balancing act between time and temperature. Follow these easy steps for perfectly pressed pizza dough every time.
- After making fresh dough and equally dividing each dough ball, place it in a container, spray with non-stick oil spray, and cover with a lid or cling wrap.
- Leave the dough to proof in room temperature for approximately 2 hours or cold-proof in the fridge for 24 hours. Do not exceed 3 days.
- When cold proofing, remove the dough from the firdge 1-2 hours before use.
- Lightly spray the dough press with oil and place the dough ball in the center of the bottom platen and press.