Preparing a perfect dough is the secret for a delicious pizza. In this guide you will discover the best techniques to get a light dough, fragrant and highly digestible, just like that of the best pizzerias.
1. The ingredients for a perfect dough
To obtain a balanced dough, You have to choose high quality ingredients: ✅ Flour: Flour 00 It is ideal for a soft dough, While the flour 0 or the type 1 offer more structure and flavor. ✅ Water: Better use one with low chlorine and room temperature content. ✅ Yeast: Fresh brewer's yeast is the most used, But you can opt for dry yeast or sourdough. ✅ Sale: Improves the flavor and regulates the fermentation of the dough. ✅ Extra virgin olive oil: Gives elasticity and better pizza hook.
2. Dough techniques for a perfect pizza
🔹 Direct dough: The simplest method, in which all the ingredients are mixed in a single phase. 🔹 Indirect dough (biga o pooolish): Advanced technique that improves aroma, digestibility and hive of the pizza. 🔹 Dough with autolysis: Method that reduces the time of dough and improves the structure of the pizza.
📌 Council of Pizza Masters: Work the dough with delicate movements, avoiding to overheat it.
3. Leavening and maturation times
The leavening time is crucial to obtain a light and digestible pizza: ✅ Short leavening (4-6 hours): Ideal for doughs with more yeast. ✅ Medium leavening (12-24 hours): Balanced between aroma and digestibility. ✅ Long leavening (48-72 hours): Perfect for a highly digestible pizza and rich in taste.
🔹 Maturation of the dough: A dough left to mature at low temperature develops a better taste and a more soft consistency.
4. Cooking: The secret of a perfect pizza
A perfect dough deserves optimal cooking: ✅ Wood-fired oven (450-500°C): Perfect for Neapolitan pizza, cooking in 60-90 seconds. ✅ Professional electric oven (300-350°C): Ideal for pizza on the plate and in the pan. ✅ Domestic oven (250° C Massimo): It improves cooking using a refractory stone or a hot pan.
📌 Pizza maker: Cook the pizza in the hottest part of the oven to obtain a crunchy base and uniform cooking.
5. Errors to avoid in the pizza dough
❌ Use too much flour during the dough: Makes pizza hard. ❌ Knead too long: Gluten develops excessively, making the dough difficult to spread. ❌ Do not respect the leavening times: Un impasto non maturo risulterà pesante e poco digeribile. ❌ Forno poco caldo: La pizza rischia di diventare secca e poco fragrante.
6. Conclusion
L’impasto è la base di una pizza perfetta. Scegliendo ingredienti di qualità, rispettando i tempi di lievitazione e utilizzando la giusta tecnica di cottura, potrai ottenere una pizza fragrante e digeribile, proprio come quella di un vero pizzaiolo!
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