Dough
Gluten, kneading, bulk fermentation, balling, final proof: what happens inside the dough.
- Bulk fermentation, balling and final proof for pizzaWhat bulk fermentation, balling and final proof do, room temperature vs fridge, dough ball weight by pizza size, and the temperature to reach before stretching.
- Fermentation and maturation in pizza doughWhat yeast produces, what amylases and proteases do during maturation, how it all links to the Maillard reaction, and why temperature controls both processes.
- Gluten: strength and extensibility in pizza doughWhat the gluten network is, why strength and extensibility have to balance, and how your protocol and ingredients set that balance for Neapolitan pizza.
- Kneading pizza dough: by hand, spiral or stand mixerWhat kneading does, which mixer speeds to use, when to add salt, the dough temperature to aim for, and when autolysis or stretch and folds are worth it.