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Pizza Dough Rising Times

DuffyH | Dec 14, 201409:23 AM

My bread machine makes perfect pizza dough (BethHensperger's Bread Lover's Bread Machine Cookbook recipe) with a 20 minute mix/knead followed by rise times of 30min and 40min, with no rest periods. After the last rise, I lightly punch it down, shape/flatten it and let it rest for 10 minutes before final stretching and baking. It makes a tender, light, puffy, chewy crust, full of air bubbles. But the machine over-bakes my bread and needs to go.

A machine I'm looking at to replace it has a an entirely different approach, as follows:

Mix/Knead - 10
Rest/Rise - 20
Knead - 10
Rise - 30
Punch down (no knead)
Rise - 40

Is there any reason to think the extra 20 minutes rest/rise at the beginning of the cycle or the split kneading process will have a negative affect on my dough? My fear (which may be fantasy, I understand) is that the dough will be overworked and I'll lose that great oven spring poof and all those bubbles. I hate flat, bready, tough pizza dough. Is this a thing, or just needless worry?

Merry Christmas!

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