best choice just to keep things moving. The one thing that is always employed is a rest period after mixing and before balling. This rest period allows the enzyme activity within the dough that helps build gluten to continue before shaping. This rest period varies and is normally not any longer than 20 minutes at most. When a routine is put in place, the first batch is mixed and then pulled out to rest. While resting, the next batch is mixed and so on and so forth. If one person is balling dough, this rest period may be very short as the first ball of dough will receive the shortest rest period and the last dough ball will receive the longest. How much yeast in your batch as well as how warm your area is will influence how fast your dough will begin to rise. This is something to keep in mind as you do not want to risk over proofing your dough before it even makes it into the refrigerator. Bread bakers aim to mix a batch of dough, shape, bake and sell their product within a matter of hours. Most bread flours contain a far lower percentage of protein as compared to that of pizza flours. Because of this, pizza dough can instead take days to ferment before baking. Low protein pizza flours can be ready within 24 hours, and if utilizing the right methods and temperatures, can be pushed even as quickly as 18 to 20 hours. Neapolitan flours contain around 12-percent protein and are considered low on the pizza spectrum. High protein flours can contain 14 to 15 percent and even as much as 16 percent and are normally used for New York style and pan pizzas. For higher protein flours they can ferment for as long as five days or more if held at the right temperature in a refrigerator. Slowing down the fermentation process can increase flavor as well as ensure a good crumb structure. Mixing a batch of dough properly is important when it comes to making great pizza but how you handle your dough after the mix is just as important. Utilizing different techniques like bulk fermentation, autolyse and rest periods will ensure a properly mixed dough will become a great tasting pizza that stretches well and bakes beautifully. n LAURA MEYER is Chef at Capo's and Administrator and Teaching Assistant at the International School of Pizza in San Francisco.http://www.smrset.com http://www.smrset.com