Things You Never Knew About Pizza Dough

Over the years, pizza has managed to become a part of our everyday life. Pizza, as we know it today, was “invented” in Napoli (Italy) in the eighteenth century. Nowadays, there are various types of pizza with many different toppings.

As for the dough, it will never be perfect if you do not respect some rules.

  • Measure the amount of flour using a kitchen scale, because you must be as accurate as possible
  • Respect the correct proportion of water and flour. Generally, 60% water is used for a successful pizza top, which means that for 1,000 g of flour, add 600 g of water, 20 g of salt and 50 g of yeast
  • For a perfect pizza dough, stretch it very thin. Even if the dough is elastic and tightens back as you stretch it, use your hands to make it thinner, until it has only a few millimeters
  • A pizza dough with a soft interior is made with tomatoes. The best Italian chefs use a thick juice from fresh tomatoes. This juice tenderizes the dough and keeps it soft inside and crisp on the outside.
  • A last useful trick: do not forget that pizza should be baked at 200 – 220 degrees, in the electric oven.

girl eating pizza in Italy

If you are looking for great gluten free pizza dough in zip 85310, you will be sure to find it, and exceptional regular flour crust as well, at the Streets of New York pizza.

 

Article source here: Things You Never Knew About Pizza Dough

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