Tired of missing your pizza dough? We'll give you the tips you need to know to make your pizza dough a success every time. Pizza makers better watch out.
Who has never dreamed of it? Make your pizza dough like in Italy ? Even at home it is entirely possible to prepare pizzas worthy of the name! You just have to respect simple principles when choosing ingredients, kneading or even cooking. One phase of preparation is often (wrongly) neglected: the Let the pizza dough rest. But it is he who guarantees his success! We tell you more.
Letting the pizza dough rest: why?
Good things come to those who wait. Pizza dough is no exception to this saying! The ideal is prepare the day beforeso that it can grow well. Slow fermentation increases its taste tenfoldand makes it gain in digestibility. To let your homemade pizza dough mature for a long time, choose one Flour type 45or better, 00. The higher its strength, the less likely it is to break during growth.
How long does pizza dough rest?
After making your pizza dough, place it in a salad bowl. Cover it with plastic wrap and then a damp cloth. Leave her Let rise at room temperature for 1 hour. Next, place your pizza dough Store in the refrigerator for 12 to 24 hours and let the magic happen. The next day, take it out 1 to 2 hours before shaping so that it returns to room temperature. All you have to do is garnish it and bake it.
Why let your pizza dough rise in the fridge?
Yeast grows slower in cold temperatures. Chilling the pizza dough gives it time to produce carbon dioxide and alcohol, which help form a pizza dough light and fluffy texture. Overnight, the enzymes in the dough break down the complex carbohydrates into simpler sugars. The result, at mealtime, of incomparable, rich and complex aromas. Proofing in the refrigerator also prevents the dough from over-rising, which can result in a tough, dry dough after baking.
So, convinced of that slow cold fermentation of pizza dough ? Even though the lifting takes more time, we assure you that the results are worth the wait!