On this page:
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Main Article

• a control system for time, temperature, yeast and failure

• ​pizza dough troubleshooting: why dough fails and how to diagnose It

• why pizza is hard to digest - fermentation control explained

​Yeast quantity and fermentation control

• too much yeast in pizza dough

• fresh vs dry vs instant yeast vs sourdough - pizza dough fermentation explained

• why less yeast ferments better

• Biga vs Poolish: Which preferment is better for pizza dough fermentation

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Overfermentation problems​

• why pizza dough is overfermented

• signs of overfermented pizza dough

• dough overfermented but not sour

• what happens when dough ferments too long

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Underfermentation problems

• underfermented pizza dough symptoms

• dough not rising enough

• pizza dough dense after baking

• how to tell if dough is underfermented

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Fermentation timing issues

• how long should pizza dough ferment

• fermentation time vs yeast amount

• dough works one day but not the next

• why fermentation timing matters more than recipe

 

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​Cold fermentation problems

• cold fermented pizza dough problems

• pizza dough sticky after cold fermentation

• fridge fermentation gone wrong

• why cold fermentation is unpredictable
  
   

Temperature-related fermentation issues

• dough fermented too fast

• fermentation temperature pizza dough

• dough overferments at room temperature

• why small temperature changes matter

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Fermentation collapse and inconsistency

• why dough collapses after fermentation

• fermentation breakdown explained

• why fermentation is inconsistent

• same recipe different fermentation results

• common fermentation mistakes

• why fixing fermentation with recipes fails

• reading fermentation instead of fixing it