Punching is a popular process used in pizza baking, and nearly any yeast dough you bake needs to be baked. Kneading the dough offsets the air and makes it knead able and create loaf or other kinds. It's quite fast, fortunately. You can also punch or roll a mixture into your baked loaf to produce various patterns.

Punching for pizza bread is an incredibly necessary step. As the dough grows, there are several little air spaces in it. The purpose is to minimize, extract and restore yeast, enzymes, and humidity into one coherent shape.

Air escape has many advantages:

1. The yeast cells are transported and connected to the glucose and humidity to promote fermentation and boost the next increase.

2. In the next increase, the Yeast will consume fresh simple sugars. This increases the taste of the crust.

3. The finer the flour (or piece of bread), the more and more air bubbles you can extract from the pizza dough.

Why is it necessary?

When the dough is increased, it must be squeezed or shaped to avoid over proofing. If dough can be greater than twice as high, the gluten is to crumble and can't keep the air pockets that give the loaf the required stability anymore. Generally thick is over-proofed bread.

Punching is simply an old concept since craftsman chefs like to handle the dough quite softly, squeeze it firmly and softly, instead of punching it. Transferring it to a slightly blurred surface to pound the dough, and then apply your fingers to push and extend it softly. You will lose all of those air pores and the dough will give a smooth and compact look as you knead the bread again after the first rise. Many foods require a "formation" stage from the first increase so that as many pores as practicable are held in dough.

Kneading helps to create gluten that makes air pockets possible for the pizza. The dough will work like a sticky sponge lacking gluten - through that one, you would blast air. The dough acts as a ball of Styrofoam with gluten - it inflates by adding air. So, at the very start, you would like to develop all the gluten. — It's not like the sugar would be absorbed by a second kneading, it's only that the mash will expand just so far. You don't want to lose all the successes by kneading the bubbles off from you.

Cheap Pizza Oven and Quick Proofing Method

Bakers use a proof box in advanced baking to continuously increase their bread. It is a space with a fixed temperature and relative humidity such that the dough still proves fine.

A cheap pizza oven has a normal temperature which is too extreme to be used directly as a proof box; however there are a few techniques. Switch the cheap pizza oven up to take a cool out of the air for just a moment. Using a cooking thermometer is required to preserve that the temperature is under the temperature prescribed for 100F (38C), else the yeast will begin to kill. For additional fuel, you should put the heat in the oven.

Insert in the bottom of the oven and put a deep pot of boiling water. On the shelf, place your dough on a tray. Shut the door of the oven and continue to check that. The water probably helps to heat and moisture fills the vacuum and ensures perfect protection.