Original pan pizza dough that has been panned must temper for a minimum of how many hours before proofing?

The original pan pizza dough that has been panned requires a minimum tempering time of six hours before proofing to ensure optimal fermentation and development of flavor and texture. Tempering allows the dough to come to room temperature, which is essential for activating the yeast and achieving the desired consistency. During this period, the dough relaxes, making it easier to stretch and shape without tearing.

Providing this specific amount of time ensures that the dough will rise properly during proofing, resulting in a light and airy crust once baked. Too little tempering time can lead to dense and underdeveloped dough, negatively impacting the overall quality of the pizza. Therefore, adhering to the six-hour tempering requirement is a critical step in the pizza-making process.