My pizza bianca rising in my small batter bowl.
Most recipes (including Bittman's) call for you to let dough rise until it has doubled (or tripled) in size or let it rise for a set amount of time. Well, depending on your normal room temperature and where you place your dough while it rises can drastically change the amount of time it will take. I don't know about the rest of the cooks out there but I can never tell if the dough has truly doubled! I always think, "It kind of looks twice as big as it was...."
Started at 1 cup, so I know it needs to rise until 3 cups to be tripled in volume.
Most recipes (including Bittman's) call for you to let dough rise until it has doubled (or tripled) in size or let it rise for a set amount of time. Well, depending on your normal room temperature and where you place your dough while it rises can drastically change the amount of time it will take. I don't know about the rest of the cooks out there but I can never tell if the dough has truly doubled! I always think, "It kind of looks twice as big as it was...."To help me determine when dough has reached that magical double (or triple) volume I have started to let all my doughs rise in my Pyrex measuring cups and other bowls with volumetric markings. This way I can literally watch the dough as it rises and I can tell when the dough has doubled or tripled without having to guess!
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