a month ago
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Posted On: September 17th 2026, 04:00 pm
👨🔬 A little science…
This pizza dough was VERY active (fresh Polish yeast) producing some seriously large CO₂ bubbles as I stretched it. That doesn’t necessarily mean anything went wrong - it’s simply a sign of plenty of fermentation and a well-developed gluten network trapping the gas.
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The big bubbles can make stretching uneven, so I gently popped the largest ones to release excess gas while leaving plenty of smaller bubbles behind.
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The result? An easier dough to stretch, but still with a beautifully light and fluffy cornicione - what do you think of the crumb? *Full video is on my grid🔥🍕
#pizzadough #homemadepizza #homebakersofinstagram #italianpizza #meatfeast
This pizza dough was VERY active (fresh Polish yeast) producing some seriously large CO₂ bubbles as I stretched it. That doesn’t necessarily mean anything went wrong - it’s simply a sign of plenty of fermentation and a well-developed gluten network trapping the gas.
-
The big bubbles can make stretching uneven, so I gently popped the largest ones to release excess gas while leaving plenty of smaller bubbles behind.
-
The result? An easier dough to stretch, but still with a beautifully light and fluffy cornicione - what do you think of the crumb? *Full video is on my grid🔥🍕
#pizzadough #homemadepizza #homebakersofinstagram #italianpizza #meatfeast
Comments (59)
25 days agodough_and_behold
That’s a beauty mate. I hate to pop the bubbles, but sometimes you just have to! Shot No2 made me hungry!
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