Appretto
Italian · pronounced ap-PRET-toh
The second proof — the rest the individual dough balls take after staglio and before being opened. Distinguished in Italian practice from 'puntata', the first bulk rest taken before dividing; English-language writing usually collapses both into 'proofing', losing the distinction.
Literal meaning
Finishing or dressing
Region
Italy
Also known as
second proof, final proof, bench rest
Common misuse
Using 'bench rest' for both stages. Puntata (bulk) and appretto (balls) do different work, and swapping time between them changes the dough's strength and extensibility.
Related
Evidence
Generally accepted- International Regulation for True Neapolitan Pizza (Disciplinare Internazionale) — Associazione Verace Pizza Napoletana (AVPN)
- Modernist Pizza — The Cooking Lab