ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Does pizza dough have to rise?
New Posts  All Forums:Forum Nav:

Does pizza dough have to rise?

post #1 of 10
5/5/10 at 5:57pm
Thread Starter 
Does the dough have to rise? Will it taste any different?
Reply

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 10
5/5/10 at 8:33pm
Quote:
Originally Posted by camerin View Post

Does the dough have to rise? Will it taste any different?


If you're expecting it to taste like pizza crust, yes, it needs to rise. With no rise, you'll essentially get matzoh (or communion wafers for the "jewish-imparied" 8-) ).

It will be flat and hard and more or less flavorless.

Are you trying to make pizza dough and having a problem?

Terry
My favorite recipes
Reply
post #3 of 10
5/6/10 at 10:53am
 Sorry but that's not true. You can mix a quick yeast raised dough, scale it off into the size you need, roll it out and make the pizza. It goes right into a hot oven and WILL rise, in fact you can even make the crust filled with cheese the way Pizza Hut or Dominoes does.
Reply
post #4 of 10
5/6/10 at 6:56pm
Quote:
Originally Posted by Chefross View Post

 Sorry but that's not true. You can mix a quick yeast raised dough, scale it off into the size you need, roll it out and make the pizza. It goes right into a hot oven and WILL rise, in fact you can even make the crust filled with cheese the way Pizza Hut or Dominoes does.

The question wasn't about fast or slow rising or where it was done, the OP was asking if the dough had to rise at all.

Terry
My favorite recipes
Reply
post #5 of 10
5/9/10 at 7:13am

And I replied....."no."

Reply
post #6 of 10
5/9/10 at 8:51am

In Terry's defense, Chefross, you did say "no." But then you described a form of oven spring, which is a rising.

 

Virtually all flatbreads (other than unleavened ones, like Matzoh) go through a rise period. If not, what's the point of adding yeast?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #7 of 10
5/11/10 at 5:00am

The question was asked...."Does pizza dough have to rise?" My answer was "No."

 

What was inferred was that almost all pizza dough is made with yeast, so I was answering the question with that in mind.

 

I guess I assumed that everybody already knows that pizza dough contains yeast, so in my answer I was suggesting that a proof of the dough was not necessary. In that vein, I answered "no."

Reply
post #8 of 10
5/12/10 at 7:48am

Pizza dough doesn't have to rise, the yeast will do their work as the dough heats up. But it improves tremendously if proofed once or twice before shaping then briefly after shaping.

George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
Reply
post #9 of 10
5/12/10 at 6:47pm

letting the dough sit for a day makes a large improvement in flavor in my opinion.

Reply
post #10 of 10
5/12/10 at 6:50pm
Thread Starter 

Thanks to all!

 

I'm sorry I started these arguments. I was wondering if the dough had to rise because it hadn't risen as fast as my other doughs. But in the end, it ended up rising in the oven. So thank you.

 

Erin

 

P.S. And yes, I did use yeast!

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Does pizza dough have to rise?