Can the Dough be made in advance?
The dough may definitely be prepared in the refrigerator; overnight is ideal. The dough is ready, placed in a basin that has been lightly oiled, covered with plastic wrap, and allowed to rise overnight in the refrigerator.
The dough should be taken out of the refrigerator and allowed to come to room temperature for 30 to 60 minutes before being punched down, divided into two or three portions, and given another 20 minutes to rest before being formed into the proper shape and topped as desired.
How to know when it has risen enough?
Make an indentation in the dough with your fingers or knuckles; if the indentation vanishes, the dough needs additional time to rise. The bread is prepared to bake if the dent is still there.
Why do you punch dough down?
Some of the gas bubbles created by the yeast when the dough is rising are removed by punching it down. Additionally, it aids in relaxing the gluten, which makes it simpler to roll out and/or shape the dough.
Does pizza dough need two rises?
This recipe just requires a first rise, yet it is still wonderful. However, if you want something truly fantastic, follow the advice of many Italian pizza restaurants and let the dough rise once in the refrigerator overnight before bringing it to room temperature, punching it down, and allowing it to rise again for approximately an hour.
