Instruction manual
Page 18
Retard the Dough. Place the dough in the oiled bowl and turn it over
so that it is lightly coated with oil. Cover and chill in the refrigerator for at
least six hours, or up to 30 hours.
Choose a Timetable. From the chart below, choose a fermentation
temperature and its corresponding time to remove the dough from the
refrigerator. For example, if you would like to bake the pizzas at 6pm,
then setting the Proofer to 75F/24C would mean taking the dough out of
the refrigerator 4.5 hours ahead of baking, at about 1:30pm.
Proofer
Temperature
Approximate Time
in Proofer
When to Take the Dough
out of the Refrigerator
70F 4 hrs 30 min 5 hrs 30 min before baking
75F 3 hrs 20 min 4 hrs 20 min before baking
80F 2 hrs 30 min 3 hrs 30 min before baking
85F 2 hrs 10 min 3 hrs 10 min before baking
85F, Quick Pizza
Variaon
1 hr 10 min no refrigerator me
Pre-shape the Pizzas. Set up the Proofer with water in the tray and
the rack in place. Set the thermostat and allow the Proofer to come to
temperature.
Remove the dough from the refrigerator, scrape it out onto a lightly oiled
surface and cut it into two pieces with a sharp knife. Shape each piece
into a ball by drawing all the edges up, then pressing seams gently to
close. Place the dough balls seam side down in a lightly oiled container,
such as a 9×13”/23x33cm pan, or put each ball into a bowl.
Proof the Pre-shaped Crusts. Set the container(s) with the dough
balls in the Proofer and allow the dough to relax and ferment until about
doubled in size. A gentle poke with your nger should produce an indent
that remains. If the dough was mixed with ice water and thoroughly
chilled, it should generally follow the guidelines listed below.
Preheat the Oven. One hour before baking, place a pizza stone in the
lower third of the oven and preheat to 500F/260C. The goal is for the
underside of the crust to be crisp and browned at the same time that
the topping ingredients are cooked. If the pizzas are done on top but
not browned enough underneath, next time move the stone to a lower
position. And if they are getting too done on the bottom before the tops
are nished, move the stone to a higher rack.
Shape the Crusts. Sprinkle semolina over a 12”/30cm round piece of
parchment, leaving the outer portion of the circle bare. Even though it