What is ripening and rising
Dough needs time to develop its flavor, which occurs during the ripening process. During this period, the dough rests and matures, similar to how a fine wine ages in a barrel, gaining complexity and depth. Once it has ripened and reached its peak in flavor and texture, we adjust the temperature to stimulate the rising process, causing the dough to expand. By allowing the dough to ripen first, we ensure it is rich in flavor and fully prepared to rise to its maximum potential. Let’s delve further into this fascinating process.
Ripening
The ripening process, known as maturation, makes your pizza delicious and easily digestible, unlike the traditional short fermentation methods used in the past, which often resulted in lower-quality dough that was hard to digest and caused bloating and thirst.
The ripening process begins as the dough rises very slowly. It’s a period during which the dough rests, allowing the gluten to relax and flavors to develop before shaping and baking. A slow fermentation of 24 to 36 hours at 39.2°F (4°C) is ideal for optimal pizza maturation. Maintaining the dough at this temperature slows the rising process until it reaches full maturity.
After maturation, the dough is brought to room temperature to speed up the rising process. Once the dough has risen sufficiently, it will be shaped, topped, and baked. During this baking stage, something magical happens: a fascinating chemical process called the Maillard reaction takes place, giving your pizza its irresistible flavor and that beautiful golden-brown crust. When the dough is baking, the proteins and sugars within it start reacting with each other. This reaction creates all those wonderful flavors and gives your pizza that nice golden color on the crust. So, the longer you let your dough ripen, the more time it has for this amazing reaction to occur, resulting in a tastier pizza. During the ripening process, proteins in the dough break down into amino acids, while sugars transform into glucose and other simple sugars. These components enhance the Maillard reaction, contributing to the overall flavor profile of your pizza. Therefore, a dough with higher levels of amino acids and glucose is likely to produce a lighter, more digestible, and more fragrant crust.
Rising
Rising is when the dough increases in size due to yeast activity. The term “rising” directly implies that the dough is growing. This growth is the most noticeable physical change in a dough. Yeast is like a greedy eater with a sweet tooth. Flour contains a lot of starch, made up of long chains of simple sugars like glucose, sucrose, and maltose. As the yeast consumes the sugars in the flour, it produces carbon dioxide, which gets trapped in the dough by the gluten network formed during mixing.
During kneading, when flour and water come together, amylase enzymes break down the starch into simpler sugars, which the yeast eagerly devours. As the yeast feasts on these sugars, it produces carbon dioxide, accumulating in small air bubbles. These bubbles are then trapped in the dough by the gluten formation that occurs during mixing, and which further develops during bulk fermentation. More carbon dioxide, along with a well-developed gluten structure, results in a larger and more open crust.
How to ripen and rise your dough?
- After kneading the dough, transfer it to a lightly oiled bowl or container to prevent sticking.
- Cover it tightly with plastic wrap or a lid to create a sealed environment.
- Let the dough rest at room temperature for 30 minutes to an hour to activate the yeast.
- Transfer the dough to the refrigerator set at 39.2°F (4°C). While chilling, the dough will continue to rise slowly, allowing flavors to develop. Ideally, let it mature in the fridge for at least 24 hours.
- When ready to use, remove the dough from the refrigerator and let it come to room temperature for 30 minutes to an hour.
- Shape it into individual dough balls and cover them. Allow the dough balls to rise for at least 2 hours, depending on room temperature.
