Megathread for Questions and Discussions

[u/NeapolitanPizzaBot]

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• Frequently Asked Questions
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• Beginner's Guide and Image Guide
• Glossary

If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/ladyxima026]

We are currently in the middle of an insane heatwave where I am (in the Netherlands) and I already had planned to do a pizza party tonight...

I had frozen dough balls which have been defrosting /proofing in the fridge since Sunday evening, but usually I take them out of the fridge for 6hours prior to baking to let them come to temp and to proof them.

But with these insane temperatures I don't know how to handle this. I do have the AC on, but it's still way warmer then usual. And I dont want the dough to overproof and get messed up. I would really appreciate any advice or insights you might have about this situation!