The Tastiest Experiment: The Science of Pizza Dough
Have you ever been cooking or baking something and wonder, how does this all come together? It seems like magic, but what’s really going on in some of our favourite treats? Like many great foods, our YEG pizza dough gets some help from science. Today, with the help of Alia Hoyt and howstuffworks.com, we’ll be delving into the science behind pizza dough.
First off, you need flour to keep your dough stretchy enough thanks to the gluten present.
Next, a firm crust requires water to helps the starch and gluten in the flour to bind together.
To make your dough rise, yeast is your best friend. By feeding off or fermenting the starch and sugar in the mix, the yeast creates air bubbles in the dough.
Salt slows down the yeast fermentation on top of seasoning your dough, while shortening makes it easier to work with and more elastic.
Now different recipes will vary the amounts of these ingredients, but put them all together in this science experiment in the kitchen, and they’ll turn into the pizza you love. So grab your lab coat (or favourite apron), gather your measuring cups and bowls, and dive in! To check out our take on pizza dough order pizza online at joewestpizza.ca. We went through hundreds of trials and experimenting to perfect our one of a kind flakey dough..
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