Rising in the Summer with the Heat. As I always recommend, every holy day, during our professional courses to become a pizza chef in our school, Pay attention to the leavening.
Leavening is one of the 300 and more chemical processes that occur during the pizza preparation phase, it is so fast that it can be seen with the naked eye.
What to do in hot weather to control leavening
It is clear that before rolling out the ball we must wait for the leavening to have reached a sufficient stage, and this happens very quickly in the hot summer.
It is also true that the perfect pizza is not obtained when the leavened dough is in its descending phase, when it starts to smell of acid so to speak.
Rising in the Summer with the Heat
Someone should explain to these guys who pass themselves off as pizza chefs that refrigerators have long been invented, the fridge in addition to the classic use made of it for maturation (I really hope it gets done) it is also used to check the dough.
Going around pizzerias I see scandalous things, pizzas with shapes more similar to a square than to the classic round pizza. I understand that when you are in a hurry you don't mind these little things, but ... we are sure?
Summary on leavening
Leavening it's important, but you don't have to get the dough to "pierce" otherwise we are no longer talking about pizza.
If you need a freshen up, or a refresher course, I strongly suggest you sign up for one of ours Professional workshops that we organize weekly in our pizza school. They are individual courses.
My latest collection of recipes that have always been monuments of Italian cuisine is already available for download, is called: Not just Pizza. What should have all the pizzerias in your menu. You will find it here
If you need suggestions for the next time you prepare pizza at home, I invite you to follow my collection over 200 pizza recipes. You will find it at this link.
See you in a few days for more news on the fascinating world of pizza.