I was surprised to see the pizza dough being worked out on a cold granite counter top? Is warmth only needed during the rising process for yeast doughs? I had a girlfriend make the mistake of rolling out individual pizzas on her GCT to rise and each became a flat mess we had to scrape off the counter and reshape. They tasted ok when finished but it was a mess until we got them into the oven. I can totally see rolling out pastry dough since the butter or shortening needs to stay cold. But am I mistaken that yeast dough needs to be kept in a warm environment through the whole process of raising to baking? Thank you!

• Reply