I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I’ll end up with huge seemingly overproofed doughs that become harder to work with as they keep rising. When this happens should I knock them back down again and let the dough proof again in the box?

  • Can you clarify? Do you mean that you portion dough into balls, that are awaiting being shaped into pizzas...and those are rising while you are working on other pizzas? – moscafj Jun 5 at 17:29
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    Hey, what kind of dough recipe are you using? For pizza, I prefer a lean dough with very little yeast, giving a nice slow rise. This obviates the sort of problem you're facing. – Benjamin Kuykendall Jun 5 at 18:12
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    We need more information on your process. Are you using high levels of yeast and doing a quick room-temperature ferment, or lower yeast and a longer cold ferment? – NSGod Jun 6 at 21:01
  • I find the step to punch down dough unnecessary, I've been told it makes for a more elastic and stronger dough but I've never had a problem with that after developing a good kneading technique, even without high protein flour. Now if your dough does blow out and you don't like it, you can reshape it and let it rise again if you want, there should be enough yeast farts to do this a few times actually. Personally I don't find it to be that important though, for me the yeast is more about flavor than the rise in a pizza. Blown out dough is harder to handle but not impossible. – user81993 Aug 7 at 7:24

What must be happening is that your dough that is waiting while you model the others in the shape of pizza, is getting dry. If you keep the dough well moisturized should facilitate your handling, I advise throwing some water using a spray in the doughs that are resting while you work with the others.

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