Bench rest

A bench rest is a short resting period for your dough, allowing the gluten to relax.  This makes handling the dough much easier and more manageable. Most bakers opt for a bench rest of about 10 minutes to an hour, depending on the type of dough.

This technique is particularly important when making pizza dough. Without an adequate bench rest, the dough can become overly elastic and difficult to shape. By giving your dough this crucial downtime, you’ll set yourself up for success in creating perfectly formed loaves or pizzas. Happy baking!