How Long Should You Let Pizza Dough Rise?

How Long Should You Let Pizza Dough Rise?

Rate this post

Let’s be honest, baking homemade pizza may be daunting. Everything must be perfect otherwise your pizza will be too thick, too airy, too crispy, you name it. Every stage, whether kneading, stretching, proving, or baking, is critical.

This prompts many individuals to wonder, “How long do I let my pizza dough rise?” The good news is that this portion isn’t too difficult. If you need your pizza dough quickly, let it out on the counter for a few hours. If you don’t have a time constraint, let it rise in the fridge for 24 hours.

Well, hi there! My name is Shea, and I am a self-taught baker who loves pizza. I’ve had a lot of fun making pizzas over the past several years, and now I’m going to share my discoveries with you regarding how long to let pizza dough rise.

Who’s up for learning about rising pizza?

How Long to Let Pizza Dough Rise

The great thing about pizza dough is that there is no right or wrong way to proof it. You may speed up or slow down the procedure as much as you like. A slower rise, on the other hand, will result in an airier and more flavorful crust, therefore it is preferable to take the slow method.

Follow the Recipe

My first piece of advice is to stick to the recipe. Each pizza will need a different length of proofing time. Margarita pizza and deep dish pizza, for example, will need dramatically different proofing periods.

If You Need it Quick

If you need your pizza dough within an hour, you may accelerate the proving process by putting it in a preheated oven. Here’s how to go about it:

  1. Preheat the oven to 350°F. The oven should be set to the lowest temperature, which for most ovens is 200F. For this procedure, you may use either 150F or 200F.
  2. In an oven-safe bowl, place the dough. Wrap with plastic wrap.
  3. Turn the oven off. You don’t want the pizza dough to be cooked. Simply said, you want to establish a welcoming atmosphere for the proofreading process to begin.
  4. Put the bowl inside and wait for it to double in size. After the dough has doubled in size, you’ll know it’s ready. Remove the dough as soon as this happens; otherwise, you risk over-proofing it and spoiling it.

If You Need it Somewhat Quick

Do you have a little more wiggle room? Then you can always leave your pizza dough on the counter to rise! Just put it in a large enough dish and wrap it in plastic wrap or a cloth. The dough should rise for a few hours, but if you live in a hot and humid region, it may just take an hour.

But, if you are in a colder area, you may wish to enlist the assistance of your kitchen sink. Fill your kitchen sink halfway with hot water and set the covered dough bowl within. Just make sure the water level is low enough that it doesn’t leak into the bowl and ruin the dough.

You should anticipate your pizza to rise in approximately an hour, maybe two, if you use the kitchen sink approach. This makes it an excellent choice for Saturday night dinner parties when you have a few additional hours.

No Time Crunch

Is there no time constraint? Perfect. Cold-proofing dough for 24 hours is suggested. Regardless of the sort of pizza you’re making, this permits the crust to acquire the proper texture and taste.

The low and slow technique is as follows:

  1. Put the pizza dough in a covered basin. Note that the basin should be big enough to hold doubled dough. Cover with plastic wrap or a lid.
  2. Put the bowl in the refrigerator. The cold air from the fridge is used to slow down the proofing process, which is vital for excellent pizza crust.
  3. Place in the refrigerator for up to 24 hours. The golden number for pizza dough growing in the fridge is generally 24 hours, but keep an eye on it. Certain pizza doughs may need just 15 or 20 hours to rise.


You should know how long to let pizza dough rise by now. If feasible, the low and slow approach in the fridge is the best alternative. Do you have any unanswered questions? Then continue reading! These are some frequently asked questions.

Is it bad to let pizza dough rise too long?

Absolutely, allowing your dough to rise for an extended period of time is harmful. The majority of pizza doughs are ready in 24 hours (but some might take up to 48!). Anything more than that will cause the yeast to convert the sugar, affecting the taste and texture.

Can you let pizza dough rise 4 hours?

Yup! If you’re pressed for time and need your pizza dough to rise rapidly, put it on the counter for a few hours. This might take up to four hours, depending on the temperature in your kitchen (or less). Keep an eye out for it.

Can you let dough rise for 2 hours?

Absolutely, the dough may rise for two hours. If you just have two hours to spare, I recommend the kitchen sink technique. If you place the bowl of dough in a kitchen sink full of hot water, it will rise swiftly. You may also utilize the above-mentioned oven approach.

Final Words

When it comes to proving dough, the ideal method is to place it in the refrigerator and let it to rise gently. This gives your crust the greatest tastes and textures. If you don’t have 24 hours, use the counter, kitchen sink, or oven to hasten the procedure.

While making pizza, how long do you let the dough rise? Do you have any advice for us on proofreading times? Share your thoughts in the comments section!


Can you let pizza dough rise for too long?

Pizza dough that has been over-proofed or has been allowed to rise for too long may collapse. The gluten gets too loosened, and the finished result is gummy or crumbly rather than crisp and airy.

How long does pizza dough need to rise?

Let the pizza dough to rise for 1 – 12 hours, or until it has doubled in size. 4. Depending on whether you want thin crust pizzas or a thicker, chewier pizza crust, divide the dough into 2-3 balls.

Can I let pizza dough rise for 3 hours?

A standard pizza dough (with more yeast) can be left out for 2-4 hours on the counter, but a Neapolitan-style pizza dough (with less yeast) may be left out for up to 24 hours.

How long should pizza dough proof at room temperature?

Final Checking

The final proofing may be done at room temperature or at a lower temperature to slow it down. Pizza dough should be proofed at room temperature for 1 to 24 hours, or even longer. A pizza dough might take anything from 24 to 72 hours to cold-proof.

Can I let pizza dough rise for 4 hours?

Without over-proofing, pizza dough may normally be left out for four hours. There is, however, a significant caveat to this. Unfortunately, the answer is dependent on the ambient temperature, the quantity of yeast used, and the temperature of the water used while mixing the dough.

How do you know if pizza dough is Overproofed?

Step 1: Do the fingertip test to ensure that your dough is not over-proofed. The test consists of lightly pushing your finger into the surface of the dough for 2 seconds and then watching how soon it bounces back. If the dough is over-proofed, the dent you produce will be permanent.

Can pizza dough rise in 30 minutes?

Yes, let it rest for 15-30 minutes, or until doubled, for a thicker, fluffier dough. Is it possible to create this dough the night before? Yes, you may prepare this dough the night before by placing it in a basin, covering it securely with plastic wrap and a moist cloth, and refrigerating it.

Should I knead my pizza dough after it rises?

When the dough has rested, turn it out onto a lightly floured work area and knead it 20-30 times by hand. (If the dough is perfectly smooth, you won’t even need to flour the surface.)

Is it better to roll out pizza dough cold or room temp?

Let your dough to come to room temperature.

Warm up the cold dough for at least 30 minutes at room temperature before stretching. Gluten, the protein that gives pizza dough its chewiness, contracts under cold environments such as the refrigerator, which explains why cold pizza dough will stretch out and snap back like a rubber band.

Is it better to stretch pizza dough cold or room temp?

Let the dough to come to room temperature.

Let frozen or refrigerated pizza dough to come to room temperature in a greased mixing basin. Allowing the dough to come to room temperature before shaping makes it simpler to stretch and less prone to rip.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top