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It depends on your dough type and recipe, but I personally don't find somewhat overproofed pizza dough to be a major problem. Just pop any large bubbles as you are stretching it and handling it, but otherwise just bake it normally. I frequently overproof my pizza dough on purpose, as I often like the resulting flavor a bit more. If the size and number of ...


Over-proofed dough can be saved. So, if your dough is truly over-proofed. Degas it, reshape it (in a ball for pizza), and allow it to proof again.


There is no emergency, you have a healthy, active dough. You can punch it down as much as you like, remember that with pizza dough you are going to knock a load of air out when you make your pizza bases. You can keep it in the fridge until tomorrow, it should slow down as it starts to exhaust the available sugars. If you find things still going a bit too ...


After the first rise, you can split your dough into smaller portions and let it rise again in the fridge. Just don't forget to cover with oiled plastic wrap or a damp towel to avoid drying out.

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