Re: Issues With Pizza Place Restaurant Dough At Home

Yeah, most pizza places use CF and use at least 24hr, you should have taken the dough home and threw it in the fridge for 24 hours, then brought it up to temp before stretching, or simply left it out to ferment, which could have been a 4-5 hour wait time, depending on how much yeast they use. I use about .275% yeast and fresh dough takes at least 5-6 hours to fully ferment at RT straight out of the mixer.