Method

Quick notes on my accelerated pizza dough experiment using the spiral mixer...

The Approach

Fancied pizza without the typical 24-hour wait, so tried this quicker 12-hour method. Used the pizza calculator app for precise measurements with 70% hydration.

Timeline

Start to finish: 12 hours

• 6 hours bulk fermentation
• 6 hours final proofing
• Slightly increased yeast to compensate for shorter time

Method Notes

1. Initial Mix
   • Cold water (95% of total) + flour + instant yeast in spiral mixer
   • Mixed until no dry bits remained, pulled clean from sides

1. Rest & Final Mix
   • 45-minute autolysis rest
   • Added remaining water in three stages
   • Mixed in salt with final water portion
   • Monitored temperature (crucial not to exceed 24°C!)
2. Shaping
   • Slap and fold technique worked brilliantly
   • Formed tight balls with proper tension
   • Sealed bottoms completely (no gaps!)
3. Fermentation
   • Maintained consistent room temp (19-20°C)
   • Dough balls in sealed box starting from corners
   • No residue on work surface = properly developed dough

Results

The 12-hour method produced decent pizza bases but with:

• Slightly less complex flavour than 24-hour method
• Faint yeasty taste (from increased yeast)
• Good but less developed gluten structure

Worth Noting

Temperature control was absolutely essential throughout. The mixer made the process much more manageable than hand-kneading would have been at this hydration level and achieving 24°C is much easier.

Next time: Will try adjusting salt percentage slightly to balance the quicker fermentation.