The Science Behind Pizza Dough - Pizza Volta (2024)

FAQs

What is the science behind pizza dough? ›

As the dough sits overnight, the yeast in the dough eats the sugars and produces carbon dioxide bubbles producing a rise in the dough as it proofs. Then, during baking under high heat, rapid evaporation of the water molecules in the dough produces additional air pockets in the dough.

Without yeast, pizza crusts would lose pretty much all texture and softness. Yeast, a leavening agent, makes the dough rise. A living, single-celled plant from the fungi family, it ferments (digests) sugars and starches. Fermentation causes the dough to rise by trapping gas bubbles inside it.

This is because wheat flour contains two proteins, glutenin and gliadin , which, when combined with water, form gluten. As you knead the dough, the gluten becomes more and more stretchy. This gum-like substance fills with thousands of gas bubbles as the yeast goes to work during rising.

The star ingredient responsible for an airy, bubbly pizza crust is yeast. As cells that eat sugar and convert into carbon dioxide, yeast is what makes dough rise – yet Italian scientists have discovered a way to make pizza dough without it.

The hydration percentage will have major effects on the resulting dough and crust—so different pizza styles have different hydration needs. For example, Detroit-style pizza has a fairly high moisture content between 70 to 80%, while Neapolitan-style generally sits at around the 60 to 65% mark.

The importance of pizza dough hydration

Higher hydration levels result in a softer, more extensible dough, ideal for a chewy and airy crust. Conversely, lower hydration levels produce a stiffer and crisper crust, often preferred for certain pizza styles.

A dough with a lower hydration might be stiffer and less sticky, making it easier to handle but potentially producing a denser crust. On the other hand, a wetter dough (higher hydration) can be trickier to work with but may result in a crust that's airy and light.

The short answer is – cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture.

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

Any pizza dough with a complex flavor has been slow-fermented. All this means is that the yeast it contains has had ample time to eat the simple sugars in the flour. The longer the yeast has had to feast – ideally 24 to 48 hours – the lighter and more flavorful the pizza dough will be.

How to get big bubbles in pizza dough? ›

First you need the proper hydration for your dough. Second you need to let it proof sufficiently. Third you need a good high-gluten flour. It does not have to be 00, which refers to the grind, not the gluten, so if you can't find high-gluten 00, use a bread flour.

It's called the Maillard Reaction, and it's what causes the browning of the dough and toppings, as well as the release of some delicious compounds.

The main difference is that pizza dough is often made with a higher protein flour (bread flour is perfect). Bread dough can also be made with bread flour (of course) but some types of bread dough are better made with a lower protein flour like all purpose flour.