Pizza dough consists of four main ingredients, flour, water, yeast and salt, and can be made with no other additives. However, for best flavor and texture, individual recipes may require sugar, oil or baking powder.
Features
Pizza dough recipes vary from region to region and may require additions of flours other than the traditional refined wheat flour. Whole wheat, corn meal and bran flours may be mixed with white flours but may require changing the amount of water needed to create a workable dough.
Function
Bread flour should be used in making pizza dough. Although all-purpose flour will work, bread flour contains a higher percentage of protein, high gluten, and will give firmness to a thin crust. Thicker crust pizza can be a lower percentage of protein.
Hard water toughens gluten and retards rising. Adjust the amount of yeast when using extremely hard water. Water that is too soft will create a sticky dough. Reduce the amount of water slightly and increase salt to counteract the effects of soft water.
Yeast comes in various forms. Granulated yeast is the easiest to store and provides adequate results, although some prefer to use cake yeast. Hydrate in water between 100 and 110 degrees for 10 minutes before mixing. Do not add salt until just before mixing as it serves to retard the fermentation process.
Salt should comprise 1 to 2.5 percent of the weight of the flour. Salt enhances and balances flavors and strengthens gluten, making the dough create a higher rising crust.
Sugar enhances flavor, increases fermentation of yeast, increases browning of the crust and provides a softer texture.
Olive oil is the traditional oil added to pizza dough, but any vegetable oil can be used. It makes the dough easier to handle and create a tender crust. Too much oil will result in a crust that lacks the pizza "bite" and pull.
Nonfat dry milk may be added to the flour mixture prior to adding liquid ingredients to add nutrition or for a whiter crust and increase tenderness.
Th addition of small quantities of baking powder or other leavening agents can boost the effects of yeast.
Herbs and spices may be added to the dough to enhance flavor.
Considerations
When making pizza dough, consideration should be made for the individual tastes of the consumer. For families, nutritional value may be a larger concern than for a pizzeria, and the dough can be adapted by adding nonfat milk and lowering the amount of salt. Oils can also be decreased or omitted to meet the dietary needs.
Benefits
Flavorful pizza dough can be made with healthy ingredients and enhanced with a variety of healthy toppings to accommodate the lifestyle and dietary needs of the individual.
Warning
When dough, it is necessary to ferment the yeast to create the proper texture. Always proof yeast at temperatures between 100 and 110 degrees. Too low a temperature will inhibit the process, and temperatures beyond 110 degrees will kill the yeast.
Tags: made with, making pizza, making pizza dough, amount water,