Think You Know Your Dough? Take the PMQ Pizza Dough Quiz and Prove It!

Dough making is a skill that requires constant education. How well do you know your dos and doughnts? Take the PMQ Pizza Dough Quiz, based on our 2025 Dough Survival Guide, to find out. After completing the quiz, click on the NEXT button at the bottom of the page to get your score.

Editor’s note: These questions reflect general guidelines for making standard American-style pizza dough. Fermentation times and methods often differ for various pizza styles.

The Dough Survival Quiz by PMQ Pizza

Page One

1. Why is it essential to weigh all dough ingredients instead of measuring by volume?

• a) To save time during prep
• b) Because ingredient weights affect dough consistency
• c) To reduce cleanup
• d) To make the dough taste saltier

2. Which yeast type should be hydrated in 105°F water before use?

• a) Instant dry yeast (IDY)
• b) Active dry yeast (ADY)
• c) Fresh compressed yeast
• d) None of the above

3. What’s the ideal finished dough temperature range after mixing?

• a) 65°–70°F
• b) 75°–80°F
• c) 80°–85°F
• d) 90°–95°F

4. Why is cross-stacking dough boxes immediately after balling critical?

• a) To make the dough look rounder
• b) To allow airflow, cooling, and moisture release
• c) To save storage space in the cooler
• d) To prevent the dough from sticking to the box

5. If you need same-day dough, which of the following steps is recommended?

• a) Triple the yeast and add extra sugar
• b) Double the yeast (not exceeding 2% of flour weight) and raise finished dough temp to 90°–95°F
• c) Skip the fermentation process entirely
• d) Use less yeast and add cold water

6. After mixing and balling, dough should rest in the cooler for how long before it’s ready to use?

• a) 2–3 hours
• b) 6 hours
• c) a minimum of 12 hours
• d) Use immediately

7. If your dough bubbles excessively in the oven, what’s the likely cause?

• a) Too much flour in the mix
• b) Dough was taken straight from the cooler to the oven
• c) Over-oiling the dough balls
• d) Using the wrong type of yeast

8. What protein percentage is best for dough with a 48–72 hour fermentation?

• a) 10–11%
• b) 11.5–12.5%
• c) 13–14%
• d) 15–16%

9. When creating a sourdough starter, why are raisins often added at the beginning?

• a) For sweetness
• b) They contain wild yeast on their skins
• c) To change the dough color
• d) To increase hydration

10. According to expert pizzaiolo Wilhelm Rodriguez, how long should dough ferment to start seeing micro-blisters?

• a) 12 hours
• b) 24–30 hours
• c) 36 hours minimum, ideally 56–60 hours
• d) Only after 5 days

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