Скачать или смотреть Over-Proofed Dough + Cheese Pizza Lessons

Another day, another cheese pizza — and another lesson in the dough journey.
This one’s simple: low-moisture mozzarella, red sauce, and a dough that… definitely over-proofed on me.

With family in town, I haven’t had the time to babysit the rise or adjust temps the way I usually do. The result? Dough that’s too soft, too airy, and sticking to everything — especially that muffin-style tray I’ve been using. Pretty sure this episode marks the official end of the muffin tray era. 😅

But that’s what Pizza Diaries is all about.
Learning. Adjusting. Messing up. Getting better.

What I learned today:
👉 Dough needs more kneading to build strong gluten so it can stretch without tearing.
👉 Dough needs less proofing (or cooler proofing) so it stays tight and workable.
👉 Tools matter — and the wrong tray can make everything worse.
👉 Reps = perfection Every pie teaches you something.

Thanks for following along on this pizza journey as I try, fail, improve, and keep making pies in the Tucson desert.

DB OUT! 🍕🔥