When it comes to creating the perfect pizza, it all starts with the right dough. The base is the foundation of any great pizza, and its texture, flavour, and rise all hinge on one key ingredient: yeast.
Let us share our science and art of using yeast in pizza dough, uncovering the secrets that transform simple ingredients into a mouth-watering masterpiece.
What Does Yeast Do in Pizza Dough?
Yeast is a living microorganism that plays a crucial role in baking. When added to pizza dough, yeast ferments the sugars present in the flour, producing carbon dioxide and ethanol.
It is this fermentation process that creates the magic for the dough to rise, creating those characteristic airy bubbles that give the crust its light and chewy texture. Without yeast, your pizza dough would be dense and flat, resembling something more like a piece of cardboard and lacking the delightful fluffiness we all crave.
Yes There’s a Science to Yeast in Pizza Dough
There’s three magical must have’s that yeast needs to thrive: warmth, moisture, and food (sugars). When these elements are present, yeast becomes active, starting the fermentation process.
Without getting too technical, the carbon dioxide produced gets trapped within the dough’s gluten network, causing it to expand and rise. This is why kneading the dough is essential, developing the gluten strands that provide the all-important structure for trapping the gas bubbles.
Tips For Creating the Perfect Pizza Dough Yeast
Choose the Right Yeast: There are different types of yeast available, including active dry yeast, instant yeast, and fresh yeast. For pizza dough yeast options, instant yeast is often the best choice due to its convenience and reliability. It doesn’t require prior activation and can be mixed directly with the flour.
Measure Accurately: Too much or too little yeast can affect the pizza dough’s rise and flavour. It’s wise to follow the recipe precisely and use a kitchen scale for accuracy.
Mind the Temperature: Pizza dough yeast is sensitive to temperature. Water that is too hot can kill the yeast, while water that is too cold can slow down the fermentation process. Aim for water that is around 110° for the best results.
Give It Time: We know, waiting for pizza can feel like a lifetime, but patience is the key! Allow the dough to rise in a warm, draft free environment until it doubles in size. This can take anywhere from 1 to 2 hours, depending on the ambient temperature.
Don’t Rush the Second Rise: After shaping the dough, give it a second rise. This step helps develop the dough’s texture and flavour even further, resulting in a superior crust.
Enhancing Flavour And Texture
While yeast is the star of the show, there are a few additional techniques you can use to elevate your pizza dough using yeast, like cold fermentation.
Allowing the dough to ferment in the refrigerator for 24-48 hours enhances the flavour and texture. The slow fermentation process allows the yeast to work more gradually, developing deeper flavours and a chewier crust—bellissimo!
Keen to sample the most delicious dough in Melbourne? Order online now.
