Puntata
Italian · pronounced poon-TAH-tah
The first, bulk rest a pizza dough takes as a single mass, before it is divided into balls. Its length relative to the appretto is one of the main levers a pizzaiolo uses to control dough strength: a long puntata builds structure, a long appretto relaxes it.
Literal meaning
Stage or instalment
Region
Italy
Also known as
bulk fermentation, bulk rest
Related
Evidence
Generally accepted- Modernist Pizza — The Cooking Lab