Dough Handling & Proofing

The dough is the foundation of every pizza we make. Handling it correctly is one of the most skill-sensitive tasks in the store — and one of the most consistent causes of quality problems when done wrong.

Receiving Dough

• Dough arrives refrigerated and must be moved to the walk-in cooler immediately upon delivery
• Check for correct delivery temperature — dough that has warmed significantly in transit should be flagged to your manager before use
• Verify the delivery count against the order sheet before signing off

Cold Storage

• Dough is stored in the walk-in cooler in labeled, covered containers
• Follow FIFO — oldest dough is pulled first
• Dough balls must not touch each other in storage; they will stick and deform
• Never store dough near raw meat or in a container that has not been properly cleaned and sanitized

Proofing

Proofing is the process of letting refrigerated dough come to room temperature before use. Properly proofed dough stretches evenly and produces the correct crust texture.

Proofing process:

1. Pull the required dough quantity from the walk-in at the start of the shift or as directed by your manager
2. Place dough balls in covered proofing trays on a flat, room-temperature surface
3. Allow to proof at room temperature for the time specified by your manager — typically 1 to 2 hours depending on kitchen temperature
4. Do not stack trays during proofing — dough needs consistent temperature exposure

Signs of Properly Proofed Dough

• Soft and pliable; springs back slowly when pressed
• Slightly domed on top
• Stretches without tearing when gently pulled

Signs of Under-Proofed Dough

• Stiff and resistant; tears easily when stretched
• Crust will be dense and tough
• If the dough tears when you try to open it, it needs more time

Signs of Over-Proofed Dough

• Sticky, slack, or almost wet-feeling
• Will not hold its shape; stretches too far and collapses
• Large air bubbles visible on the surface
• Discard over-proofed dough — do not attempt to use it

Opening and Working the Dough

• Use the dough press or hand-toss technique as trained by your manager
• Portion sizes are on the portion chart posted at the station — follow them exactly
• If a dough ball is too small or misshapen to portion correctly, tell your manager before stretching it
• Never reuse dough that has touched an unsanitized surface

Temperature Safety

Dough is a food product. The same temperature rules that apply to all perishable foods apply here:

• Do not leave dough sitting out beyond its proofing window
• Any dough that has been in the temperature danger zone (40°F–140°F) for more than 2 hours must be discarded
• At the end of the shift, unproofed dough goes back to the walk-in; dough that has proofed and is not used is discarded

Common Mistakes