- Pizza Dough Degassing
- Why Do You Need to Degas the Dough?
- What Does Dough Degassing Do?
- Tips to Degas Dough
- The Ins and Outs of Dough Degassing
- Degassing Dough Benefits
- Dough Degassing – How it works
- Maximum Dough Degassing
- Minimum Dough Degassing
- Degassing Pizza Dough
- How Do You Know When the Dough is Ready to Degas?
- Ripe Test
- Dough Degassing After First Rise
- Dough Degassing Before Shaping
- How to Degas Dough
- How to Degas Dough
- Degas Dough – FAQs
- What Happens If You Don’t Degas Dough?
- How is Degassing Pizza Dough Different?
- When do you need to degas dough?
- Additional Fermentation Resources
- The Last Slice
- Check Amazon’s Pizza-Making Must-Haves
Pizza Dough Degassing
Do you know what dough degassing is?
How do you do it, and why is it so important?
Well, you don’t need to wait any longer.
When you’re making pizza dough and following a recipe, you probably come across a direction that asks you to degas the dough.
Let’s find out what that means.
What Does Degas Dough Mean?
Degassing dough means releasing the air trapped inside the dough during the rising period. It is also known as “punching down” or “knockdown,” which essentially means punching down the dough with your fist after it rises to eliminate any excess air pockets that may have formed during the fermentation process.
This is Step 3 of the pizza dough fermentation process discussed in our Ultimate Guide to Pizza Dough Fermentation.
In addition to this cornerstone guide, we developed these sub-guides for each method, so you have a better understanding of the entire fermentation process.
Don’t forget to check all the other components of this series.
Degassing the dough is done after the first fermentation or “rising period,” where the dough has been mixed, kneaded, and allowed to rest and rise.
Degas dough helps the dough ferments become more manageable – the yeast cells produce carbon dioxide, which diffuses into the dough’s air pockets, slowly inflating and raising it.
This process is also how you develop most of the flavor.
There are various ways you can degas the dough other than literally punching down the dough.
You will decide how to degas your dough depending on the kind of pizza you want to make. We will address this later on.
Why Do You Need to Degas the Dough?
Degassing the dough is necessary and extremely important because several chemicals naturally present in the dough will eventually break down the gluten network if the fermentation period is not halted.
Punching or degassing the dough reduces and removes the accumulated gasses. It also redistributes the simple sugars and moisture into one cohesive structure.
What Does Dough Degassing Do?
By degassing the dough, you are:
- Expelling the carbon dioxide while retaining some air.
- Redistributing the yeast cells.
- Redistributing the sugars, which are yeast’s food source.
- Reallocating and dividing the air pockets in the dough, making more, smaller air pockets.
Tips to Degas Dough
- Determine the kind of pizza you are making to determine the extent of the dough degassing.
- Place the bulk dough in a lightly greased or oiled container for easy cleanup.
- Be firm but gentle when the dough degasses, and you’ll have a better crust.
The Ins and Outs of Dough Degassing
Many of you wonder if you genuinely need to degas dough and if specific recipes require it. It depends on whether you want large holes in your finished product.
This hole structure is acceptable in some situations, but with other pizza styles, you will want a smooth, thick product without holes, which is where degassing comes in.
The art of shaping an artisan pizza is breaking down the large bubbles into smaller ones, but not so much as creating a typical cracker crust. Typically this takes a lot of patience and practice.
Degassing Dough Benefits
Degassing the dough allows the final crust to have:
- After the dough develops it will be softer with enhanced texture and flavor because of the added moisture (fermentation generates heat, water, and alcohol). The yeast-enhanced fermentation will improve the flavor.
- Increased dough growth – the yeast now has an increased food source to grow.
- Relaxes the gluten strands– the increased growth and improved texture make it easier for the final shaping.
- The warmer, balanced temperature within the dough – so when shaped in the next step, the dough can rise evenly during its final rise.
Dough Degassing – How it works
If you’re curious about how dough degassing works, here is a simple version: you knock down or degas your dough to weaken the gluten network.
This way, the gluten will not tear, resulting in a weak crust or even one that crumbles as soon as you start to handle it.
Dough degassing also removes any large air pockets that may be found in the dough, resulting in a more even, better-tasting dough.
Maximum Dough Degassing
New York Style pizzas are usually made by degassing the dough.
Minimum Dough Degassing
Neapolitan Style pizzas do better if you leave some gas in the dough.
Degassing Pizza Dough
Typically, pizza dough is degassed twice because the recipe often calls for you to degas the dough after each rise.
The second time occurs after the second rise, which is crucial because the gluten strength has had time to develop again. You’ll need that second degassing to ensure the gluten fibers have the correct strength.
Of course, what makes pizza dough different from most other doughs is you want your gluten to be strong. So, does this mean that the second degassing isn’t necessary?
Not really. When it comes to pizza dough, when you knock the dough, you’re shaping it more than degassing it, which means you do the entire process a little differently than with other types of dough.
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How Do You Know When the Dough is Ready to Degas?
To know if your dough is ready to degas, you must do the “ripe test.” Use this test to determine whether your dough has finished rising.
Gently press two fingers into the mixture; if the indentations remain for a few seconds, the dough is finished rising and is ready to be degassed.
The “ripe test” examines the dough to determine if it is ready to degas. Then you either shape or bake it in the oven. Gently press the dough with your finger; if the dent remains, the dough is ready; it bounces back and needs rest more time.
A mixture of raw, soft, and soft bread, the temptation to touch it with a finger is strong. The surface is pleasant and smells like mother yeast: appetizing!
Dough Degassing After First Rise
Dough Degassing expels all the gas so that the carbon dioxide produced by the yeast has a place to go. It also causes the colder sections of the dough to mix with the warmer sections, affecting the dough’s taste and texture.
Keep in mind degassing can be difficult with cold dough from the fridge, so let it come to room temperature.
The goal is to deflate it with a couple of pushes with your fist straight down, then straight back up. Don’t twist!
Punching is essential because it releases the built-up CO2 gas, redistributes the yeast to find new food sources, and equalizes the dough temperature.
Once that’s done, the dough is ready to be shaped for baking or its second rise.
When you degas pizza dough for that second time, you won’t be punching it or knocking it down.
Instead, you should press down in the middle of the dough, pushing the gas toward the outer rim, which gives pizza dough its light, fluffy texture.
Dough Degassing Before Shaping
The carbon dioxide gas accumulates in pockets inside the dough held together by the gluten structure.
As the dough ferments and fills up with gas it expands. You should work slowly so the gas is gently moved out of the dough, much like the waves of a body of water smoothly flow toward the coast.
When does pizza dough rise?
When you yeast expect it.
How to Degas Dough
Most pizza recipes require two stages of rising (also called proofing). Degassing the dough is done after the first rise (or bulk fermentation), and it is a simple but essential step.
Despite the harsh-sounding name of this step, you must be gentle with your dough. Yeast is a living organism susceptible to temperature and energy changes. The main goal is to let it grow without killing it.
Punching down the dough will remove gas bubbles and produce a finer grain.
It also redistributes the yeast cells, sugar, and moisture so they can ferment and rise the dough during the final proof stage.
Follow these steps to degas dough:
How to Degas Dough
How to Degas the Dough
Total Time: 5 minutes
When the dough has doubled in size during the first rising process, leave it in the same bowl where it rose.
Make a fist with your hand and push your fist quickly but gently into the center of the dough. You might even hear a slight “hiss.” Pull the edges of the dough to the center.
Take the dough out of the bowl and place it on a lightly floured board.
Pat dough gently and remove the extra flour. Knead it two to three times; this will help release additional air bubbles.
Turnover and shape your dough into smaller dough balls for proofing.
Estimated Cost: 0.00 USD
- Pizza Dough
Degas Dough – FAQs
What Happens If You Don’t Degas Dough?
If the yeast is not disrupted during the fermentation process, it will eventually consume all the available sugar in the dough.
The dough would overrise during this first fermentation and eventually collapse, adversely affecting the structure of the crust.
How is Degassing Pizza Dough Different?
When degassing pizza dough, you’re just shaping it and moving the excess gas out. Degassing pizza dough is unlike other baked goods like bread or rolls.
In fact, in many recipes for pizza crust, you’ll notice that they explicitly admit that you should not be degassing the dough, at least not the second time.
The different recipes that don’t admit this still imply it with specific instructions on how to rub the center of the dough instead of punching it.
Another advantage of degassing dough is that often, this is just what you need to get an airy textured pizza crust that is light and crispy on the outside and nice and chewy on the inside.
Degassing pizza dough is usually a must, but you do it a little differently than other types of foods because, with pizza dough, you want stronger gluten instead of weaker gluten.
When do you need to degas dough?
Dough degassing step is not something you should do to every single pizza dough.
However, nearly all varieties of pizza dough are degassed in some way. Simply shaping dough, however gentle you are, will result in some loss of gas.
Depending on the outcome you are looking for, you will either degas entirely or try to keep as much gas as possible.
Here is what you need to ask yourself:
Do you want big open holes in your pizza crust?
For example, when making Neapolitan pizza or Sicilian Style pizza.
If the answer is “Yes,” you should not degas entirely.
Do you want a tight crumb without holes?
For example, when making New York Style Pizza or Flatbread Pizza,
Then “Yes”, you should completely degas.
Additional Fermentation Resources
Learn the correct process of pizza dough fermentation and why this is so important in the pizza-making process.
Learn how temperature, time and hydration affect pizza dough and how you can control them.
In this article, you will learn what retarding dough is and why it is the key to your homemade pizza success. When you decide to make pizza at home, the most challenging but most important part of the process is making the pizza dough.
Pizza Dough Proofing Have you ever heard the phrase the proof is in the pudding? In this guide, you will …
Here’s What the PROs at Homemade Pizza Pro Use and Recommend to Ferment Pizza Dough
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The Last Slice
There are three main reasons for dough degassing any type of pizza dough, a better more open crumb, providing the yeast with more nutritional value, and making sure you never over-proof the dough.
Degassing pizza dough is not difficult, yet you still need to know the requirements of the pizza you are making to get the results you are hoping for.
This way, you’ll get a fresh-tasting pizza dough with a perfect texture, density, and taste so that your pizza comes out top-notch and delectable every time you make it.
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