If you don't bake a dough that has risen fully, such as bread or pizza dough, several things can happen:
Dense texture: Baking helps to set the structure of the dough by firming up the gluten network and creating air pockets through the expansion of gases. If you skip baking or bake partially risen dough, you'll end up with a dense and heavy texture. The dough won't have had a chance to fully develop its structure, resulting in a less desirable final product.
Poor rise: The oven's heat is crucial for activating the yeast in the dough and causing it to continue producing carbon dioxide. If you don't bake the dough, the yeast won't be able to sustain its activity, and the dough won't rise further. As a result, your bread or pizza will have a less airy and fluffier texture compared to a fully baked one.
Unpleasant flavor: The fermentation process that occurs during rising contributes to the development of flavors in the dough. By not baking the dough, you'll miss out on the transformation of starches and sugars into flavorful compounds. Consequently, the dough will taste raw and underdeveloped.
Undercooked center: Dough that hasn't been baked fully will have an undercooked center. While the outer crust may develop some color and structure, the interior will remain doughy and raw. This inconsistency in texture can make the final product unappetizing and potentially unsafe to consume.
It's essential to follow the recommended baking times and temperatures provided in recipes to ensure the dough is fully baked and yields the desired results in terms of taste, texture, and food safety.