time and needs to proof longer. * If the ball is poked and the dent answers back in a slow, even fashion, it is ready to bake. * If the dough ball has puffed up tremendously and your finger dent stays in the dough with no bounce back, the dough is borderline over-proofed. * If the dough looks completely deflated like a wrinkly beach ball and deflates when poked with your finger, it is overproofed. Dough Nuts As a pizza manager, your dough schedule is calculated to use the limitations of fabiomax/adobestock.com your refrigeration space, oven type and knowledge of your dough personnel. Your physical plant reflects and intermingles with the way you want your pizzas to look, taste and feel like. Dough is the platform that holds and melds with all the other flavors on your proprietary pizza and therefore is the spine of your operation. To gain more control over the way yourhttp://www.univexcorp.com