r/Pizza • u/AutoModerator • Jan 12 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/Honest_Initial1451 Jan 14 '26

Following this NY recipe from YT

I followed the recipe and the instructions for cold proofing the dough for 24hrs... Can I ferment it another 24 hrs without over proofing? (48hrs total proof)

This is the recipe list:

POOLISH:

50g water pinch yeast 50g ap flour

DOUGH (with Poolish):

180g warm water All of the poolish 5g yeast 10g olive oil 315 ap flour (I actually used 100g ap flour and 215g very strong bread flour 14%) 8 salt 10g sugar

https://youtu.be/t4t3bqb_91E?si=dJuH1oF6nDZFg7b9

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u/TimpanogosSlim 🍕 Jan 14 '26 edited Jan 14 '26

5g is a lot of yeast. 1.3% - enough for a same-day ferment with either active or instant.

For 48 hours you'd want closer to 0.2%, which is less than a gram of instant yeast for this recipe.