Fermentation is the conversion of carbohydrates to alcohols and carbon dioxide, by yeast or other bacteria. It happens in alcoholic drinks, bread, and pizza dough! It gives breads and doughs the light, airy texture and a slightly sour taste. So what happens to pizza dough during this process?
Source: Slice Serious Eats – how long to let dough rise
As there are so many variables to consider, it can be hard to get a consistent pizza every time you make one. I think the biggest challenge for me is the variable temperature of my electric oven. It’s also frustrating to try to roll out the pizza when it shrinks back so much. What are your suggestions?
]]>First, here is a basic recipe for a 14″ pizza dough.
3/4 c. warm water (105-115 degrees F) 4 tsp. sugar 1 tsp. regular olive oil 1/2 tsp. salt 1 tsp. active dry yeast 2 1/4-3 c. flourMix the sugar, olive oil, salt, and yeast in the warm water. Let sit for a few minutes for the yeast to activate.
Add about 2 1/4 cups flour and mix with a spoon until everything starts to hold together.
Knead by hand or stand mixer for 15 minutes, adding flour or water as necessary so that it is somewhat sticky but does not stick to your hands (your hands should remain relatively clean).
Form dough into a ball and place in bowl. Cover with a towel and let rise for 1 to 1 1/2 hours.
When it is about doubled in size, punch back down and form into a ball.
Place in fridge, loosely covered, for 1-2 days. This is called retarding the dough. You can use a tupperware container, or put in a plastic bag and fold the open end underneath the dough ball. If pressed for time, you can skip this step.
It is now ready to be rolled out, covered with toppings, and baked.
Things to consider:
Please comment with your advice on the first step of making dough!
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