Dough flopped in my Breville Pizzaiolo

[awesm_sauce]

I tried Roberta's recipe last night using my Breville Pizzaiolo and the dough came out lifeless. I used instant yeast and did the cold ferment overnight but it didn't rise much and baked up stiff. My brother said it might be the flour or the fridge temp. Do you let it sit out longer before baking or adjust the hydration?

 

[diana atkins]

I usually let mine warm up for an hour or two before stretching, and bump hydration a bit if it feels stiff. Flour type matters too, a strong bread flour gives better rise in the Pizzaiolo.

 

[awesm_sauce]

I usually let mine warm up for an hour or two before stretching, and bump hydration a bit if it feels stiff. Flour type matters too, a strong bread flour gives better rise in the Pizzaiolo.

Lines up with what my brother said about fridge temp. I'll try a 2-hour rest and bump hydration by 2% next bake. Do you usually adjust flour type too or stick with one and change other variables first?

 

[Flik_Mercenary]

Cold fridge temps can totally stall yeast activity. If your fridge runs really cold, the dough can almost go dormant. I usually do a 24-hour ferment but pull it out early enough that it hits room temp before stretching. Adding a touch more water helps if your flour’s high protein, but I’d leave the flour alone for now.

 

[awesm_sauce]

Cold fridge temps can totally stall yeast activity. If your fridge runs really cold, the dough can almost go dormant. I usually do a 24-hour ferment but pull it out early enough that it hits room temp before stretching. Adding a touch more water helps if your flour’s high protein, but I’d leave the flour alone for now.

I’ll try pulling the dough earlier and giving it a longer rest before stretching. Do you usually see better results with a straight 24 hr ferment or by extending it to 48 for more flavor?