How long should the dough be allowed to temper before proofing?

The correct duration for allowing the dough to temper before proofing is 6 hours. This extended period is crucial for enabling the dough to reach a more uniform temperature throughout, which results in better fermentation. During this tempering period, the dough becomes more pliable, improving its texture and workability, and allows the yeast to activate effectively.

Using a longer tempering time, like 6 hours, ensures that the ingredients can meld together fully, which contributes to a more consistent rise during proofing. This step promotes optimal elasticity and strength in the dough, leading to superior crust quality and overall pizza appearance after baking.

In contrast, shorter durations such as 30 minutes or 1 hour may not provide sufficient time for the dough to adjust, potentially leading to uneven fermentation and suboptimal results. Similarly, allowing the dough to temper overnight might result in over-proofing, as the yeast could exhaust its activity and lead to a collapse in the dough structure. Therefore, 6 hours strikes the right balance for achieving the best dough characteristics before proofing.