Bulk Fermentation for Pizza Dough: Is it really necessary and how long should you do it?
- Fabio
- Feb 14
- 4 min read
Updated: Feb 24
I always thought that the name “Bulk fermentation” sounds very serious, almost intimidating. One of those things that requires a lab coat, safety goggles, and a clipboard. But when it comes to pizza dough, is bulk fermentation actually necessary… or is it just bakery folklore we keep repeating because “that’s how it’s always been done”?
Let’s nerd out for a minute and look at what really happens inside the dough.
If you’ve ever wondered whether you should bulk ferment pizza dough, how long bulk fermentation should last, or if you can skip it altogether, this article will give you a clear, science-based answer.
In case you prefer a video, maybe to be listened like a podcast, here you are:
What happens during bulk fermentation in pizza dough?
Bulk fermentation is simply the first rest, when your pizza dough is still one big mass, before dividing into balls and proofing happens.
Two main things occur now.
First, yeast starts reproducing. YAY! Party time! 🤭
But the bit that’s more interesting in this context is gluten development.
During fermentation, proteins interact more and more, and create extra bonds. Which leads to a stronger gluten network , therefore to a stronger dough.
In a nutshell, longer bulk fermentation = stronger pizza dough.
But only up to a point.
Dough, like all living things, has trust issues. Push it too far and enzymes start breaking everything down. Gluten weakens, structure collapses, and your beautiful elastic dough slowly turns into a sad sticky blob.
So bulk fermentation isn’t “the longer the better”. It’s about balance.
Is bulk fermentation necessary for pizza dough?
Short answer: not always.
The slightly less short answer would be that it depends on two variables:
how much gluten you developed during mixing
the hydration of your pizza dough
That’s it. No magic, no secret tradition, just physics and chemistry.
Let’s break them down.
How mixing affects bulk fermentation time
If you fully develop gluten during mixing, whether by hand or mixer, your pizza dough is already strong. In this case, a long bulk fermentation isn’t really necessary and actually it can make things worse: too much strength makes balling harder, the dough will likely fight you, and often it will tear.
On the other hand, if you under-mix and your gluten network isn’t fully developed, bulk fermentation becomes your safety net. Time will finish the job that mixing didn’t.
Think of it like this:
Good mixing 👉🏻 shorter bulk
Lazy mixing 👉🏻 longer bulk
Time can compensate for technique. Technique can reduce the need for time.
How hydration affects bulk fermentation
Hydration changes everything in pizza dough.
As a rule of thumb, consider that the lower the hydration of your dough, the shorter the bulk fermentation should be. And at extremely low hydration levels (around 46–45%), you should even skip bulk completely. Not that we care much as pizzaioli, I've never heard of any pizza dough with such a low hydration… but it helps understand the principle.
Now let’s talk real pizza.
Authentic Neapolitan pizza dough sits around 62% hydration. In that case, bulk fermentation is typically short. Typically around 30 minutes.
Higher hydration doughs, though, usually need more time to build strength.
Real life example, at Sonata Pizza School I often work with a 66% hydration pizza dough, fully kneaded. That one needs at least one hour of bulk fermentation before dividing.
Different hydration, different behaviour, same science. Speaking of which, if you want to dive deep into pizza science, you should consider buying The Pizza Geek videocourse, or becoming a member of my YouTube channel, so we can also meet live once a month.
Does bulk fermentation improve flavour?
Not really.
Flavour compounds develop over the total fermentation time, not specifically during bulk. So if your pizza dough ferments for 24 hours overall, it doesn’t matter much whether that time is spent in bulk or in dough balls. The taste will be basically the same.
Bulk fermentation mostly affects structure and handling, not flavour magic.
Should you skip bulk fermentation for pizza dough?
So… should you bulk ferment or not?
Here’s the practical answer.
You can keep bulk fermentation short if:
gluten is already well developed
hydration is moderate or low
You need a longer bulk fermentation if:
you under-mixed
hydration is higher
Bulk fermentation isn’t a rule, it’s a tool: sometimes you want to use it, sometimes you don't. The goal isn’t to blindly follow a schedule. It’s to understand what your pizza dough needs and adjust accordingly.
Once you get that, you stop copying recipes and start making decisions like a proper dough nerd.
Which, honestly, is way more fun.
If this article was useful, you’ll find a few ways below to support the channel and help me keep nerding out about pizza. And if you have any questions just pop a comment, I love those conversations.
Ciao, see you next time 🍕
Here's how you can support me!
🍕 You can get my first book or the second one
🌾 You can simply buy me a bag of flour
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