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🗒️ Pizza Dough Balling: Before or After Cold Fermentation ?
Pizza Dough Balling: Before or After Cold Fermentation?
A Professional GuideUnderstanding Bulk Fermentation, Dough Ball Formation, Gluten Relaxation and Professional Fermentation ControlOne of the most important decisions in professional pizza production is often overlooked: when should pizza dough be divided and formed into individual balls?
Some pizza makers prepare their dough balls shortly after mixing and refrigerate them individually.
Others prefer to ferment the dough in bulk, d [...]