The gluten pizza
After having dealt with the article on the gluten and pizza, Today we will see the behavior of the gluten in the dough pizza.
I am very happy that many of you have written to me thanking me for doing clarity on gluten, because once we clear this concept, we can move on to see how it behaves the gluten in our pizza dough.
The gluten pizza
The gluten mesh may be more or less strong depending on the type of flour which we used for the dough, holds in its alveolus gases that are formed during leavening (check out this article if you have not already done) and makes it swell and then increase in volume.
We will certainly have to try to stretch the ball of your pizza, and note that it is very elastic, too elastic, This happens when the gluten has not finished the process of relaxation, that is not yet completed the process of leavening. Many of us will certainly have to try to roll the ball of the dough for pizza and find enormous difficulties in doing so, having the feeling of working with an elastic, This happens when the dough has not yet completed the process of leavening. Giving the right to the dough resting time, we can spread the ball with no problem, and even during cooking the gluten will be able to keep gases.
Each mix has its time to rise, that can be influenced by several factors: the temperature of the environment in which we live, flour, water, the type of yeast, the amount of salt in the dough. Let us not forget that during the rising process, takes the maturation of the dough, process described in this article, that are going to affect the lightness and digestibility of our finished product.
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Article: The gluten pizza
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