How long do you let pizza dough rise? (Complete Guide) – Best

Everyone loves a delicious cheese pizza topped with all sorts of things like vegetables, herbs, chicken, pepperoni, pineapple, etc. But if you like to cook, know that the most important part of a delicious pizza is a well-made dough.

Ideally, you let the pizza dough rise until it has doubled its original size. It takes about 1-1.5 hours. Some people even prefer to let the dough sit and rise for 1-2 days.

However, determining the perfect rise time for pizza dough can get tricky. What should be the ideal temperature for rising pizza dough? Can pizza dough be stored in the refrigerator? What to do if your pizza dough rises too much or too little?

Well, you certainly don’t have to worry. I’ve got you covered with answers to every question you might have, and more. Keep reading!

Can pizza dough be left to rise too long?

It probably won’t surprise you that you can’t let pizza dough rise for too long. If you let the dough rise too long, the gluten inside can become too relaxed. Your dough will then crumble and become gummy and rough.

Now let’s see what exactly happens when pizza dough rises. When you let your dough rise, the yeast turns the sugar into carbon dioxide and alcohol. This makes the dough soft and tasty after baking.

Also, leaving the sugar in the pizza dough to ferment too long will contain more alcohol than necessary. Therefore, it can add a little extra flavor by letting your dough rise longer than usual, but you have to be careful not to overdo it.

If you let your dough rise too long, it will not only fall apart, but it will also taste bitter from too much alcohol and over-proofing. You may have realized how important rising time is to making great pizza dough.

How long can pizza dough be allowed to rise at room temperature?

You can let your pizza dough rise at room temperature from a few hours to a few days. It depends on the temperature, the ingredients and the method of preparation. For room temperature pizza dough, I recommend 2-4 hours of rising time.

As a general rule, the warmer it is in the house, the faster the dough will rise. You can let your dough rise a little longer than usual if you want a richer flavor. However, be sure not to overdo it. Otherwise your dough will crumble.

When you’re dealing with store-bought pizza, it doesn’t take long for the dough to rise. Indeed, they contain more sugar and yeast than homemade dough. Since sugar and yeast play a key role in the fermentation process, the more of them you use, the faster the dough will rise.

However, this is not always the case. Some people deliberately leave their pizza for a few days to make a sourdough pizza crust. If that’s the direction you’re going, make sure your pizza dough has a firm texture.

What happens if you don’t let pizza dough rise?

You can’t resist letting your pizza dough rise. Otherwise, you’ll end up with a gummy, tasteless crust for your pizza.

If you don’t let the pizza dough rise long enough, the yeast and sugars can’t ferment, which means gas, carbon dioxide and alcohol won’t be released.

Without this gassing, your pizza dough won’t have the airy texture and flavor it should have. Instead, the dough will taste sticky and ruin your whole pizza.

Proving that pizza dough isn’t just bad, you have to let your pizza dough rise twice. When you notice that your pizza dough has reached a normal height, lightly knead the dough again.

Kneading an already risen pizza dough allows some of the gas to escape and makes the texture firmer. Proving your dough a second time will give it a fluffier finished product and release the pressure that was holding the dough together.

Plus, allowing this second proofing cycle increases the flavor of your pizza dough. As you might have guessed, a pizza with a uniquely flavored crust will taste much better than a pizza with a dense, flavorless crust.

How long can pizza dough be allowed to rise in the fridge?

The answer is at least 24 hours. Letting your dough rise in the fridge is a great way to get a fluffy, flavorful, fluffy base. In fact, few people know that refrigeration will give you much better results than letting the dough rise at room temperature.

Putting your dough in the fridge makes it more elastic and allows air to pass through more easily. You can also keep your pizza dough for a few days without it spoiling quickly.

So if you ever run out of time, make some pizza dough and leave it in the fridge until you’re ready to bake it.

Letting the pizza dough ferment in the fridge (or even the freezer) allows the gluten to soak in more easily, resulting in a chewy, chewy pizza that’s easier to digest.

Plus, cold fermentation makes your pizza tastier than at room temperature.

What if the pizza dough rises too much?

If you’re reading this article hoping there’s something that can save an overly risen pizza dough, I’m here for you. As mentioned before, letting pizza dough rise too long will make it sour and prone to falling apart.

If you find that your pizza dough has risen too much, you can remedy this by kneading it again. If you skip this simple step, you’ll end up with a hard-to-chew crust. Kneading causes the dough to deflate and prevents carbon dioxide from escaping.

If you know all the tricks to making perfectly risen pizza dough, now you also know what to do if you let it rise too long.

Let’s bake a pizza!

It may seem trivial, but rising time can make or break your pizza dough. Too much and you end up with sour tasting dough, too little and your pizza crust becomes hard to chew.

I hope after reading this article you will not have any of these problems. Now that you know exactly what to do, I’m sure you’ll take your pizza to the next level.