First-class Fundamentals: The Perfect Procedure for the Rising of Pizza Dough

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(Free-Press-Release.com) January 28, 2012 -- In the latest blog entry at www.theworldofpizza.com, Vitiello shares with the world his insights regarding the perfect procedure for the rising of pizza dough.

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First-class Fundamentals: The Perfect Procedure for the Rising of Pizza Dough

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"When creating the perfect pizza dough, the first thing that we must consider is that the minimum time for the rising process must be at least 6 hours. Store the dough in a cool dry place at a room temperature of preferably 19 degrees Celsius," stated Vitiello. "If your dough takes less time to rise, it means that there is something wrong with the yeast compound that you used in the process of making the dough," he adds.

Like all rules however, there are exceptions. "Bear in mind that the rising time of your dough may not always be exactly the same," cautioned Vitiello. "Frequently check the growth of the mixture with your own eyes as the temperature of the room can alter the time it takes to fully rise the dough. The cooler the temperature of the room is, the longer it can take and vice versa," he explained.

So how does one tell if the dough is ready? "When your dough balls have doubled in size, have a smooth consistency and surface, and have no bubbles, your dough balls have finished the rising process and are ready to become perfect pizzas," declared Vitiello. "If there are bubbles in your dough, it means that the process of rising took too long and when you try to work the dough by hand to form your pizza base, it is very likely to break," he warned.

The blog entry also describes the 4 main errors that can significantly alter the desired final result in the creation of the perfect authentic Neapolitan pizza.

"If your dough rising time is too short, your pizza will become too heavy to eat. Instead of it being a pleasure, it will feel like a load on your stomach," advised Vitiello.

"If your dough does not reach the correct point of the rising process, it will develop air bubbles through your pizza base whilst it is cooking. This is a clear sign that the rising time was too short," he added.

Vitiello also warns about the dangers of leaving the pizza dough to rise for too long. "If the dough passes the optimal point of rising (e.g. you leave it to rise for too long or you leave it in a room whose temperature exceeds 19 degrees Celsius), this will dramatically alter the final result by changing the colour of the crust. In the creation of your perfect pizza, the crust should be a golden colour. If it has been left to rise for too long then the crust will be much darker, and less elegant," he said. "Also, if the dough ball is left too long to rise, it will result in the dough becoming almost impossible to work with when you need to open it into your pizza base, as it will become too gooey, non elastic and totally unworkable," he added.

"Lastly, another main error that can affect your final product is that of the oven temperature being too low to be able to cook your pizza correctly," he shared.

Vitiello wraps everything up by summarizing key points in his blog post. "In order to avoid the 4 main errors of pizza dough making, my advice to you is to pay great attention to the correct point of the rising of pizza dough: not too long, not too short and not too hot. Leave your dough composition to rise for a minimum of 6 hours at a room temperature of 19 degrees Celsius."

He concludes the piece by stating, "The rising of pizza dough is another important and extremely essential part of creating your perfect, authentic Neapolitan pizza."

Vitiello is a member of Associazione Verace Napoletana Pizza (The Association for Real Neapolitan Pizza) and is a recognized expert in Neapolitan pizza. He travels the world making gourmet pizza and teaching others to do the same.

For more information and updates, visit www.theworldofpizza.com.

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