Pizza dough is typically made from the following basic ingredients:
of flour used include all-purpose flour, bread flour, or tipo 00 flour, which is a finely ground Italian flour.
Flour: This is the primary ingredient in pizza dough. It provides the structure and texture. Common types
Water: Water hydrates the dough and activates the yeast (if used). The temperature of the water will affect the rise time of the dough.
Yeast: Yeast is a microorganism that ferments the sugars in the dough, producing carbon dioxide gas which makes the dough rise. This gives the pizza crust its light, airy texture. There are different types of yeast, including active dry yeast, instant yeast, and fresh yeast.
Salt Enhances Flavour: Regulates dough and yeast activity. It also strengthens the texture of the dough.
Sugar or Honey (optional): Sugar or honey provides food for the yeast, helping it grow and ferment. It also adds a touch of sweetness to the dough.
Olive Oil (optional): Olive oil enriches the dough, giving it a slightly softer texture and a hint of flavor. It also helps with browning during baking.
Some variations of pizza dough might include additional ingredients like:
Cornmeal or Semolina (optional): These can be used in small quantities to add a slightly different texture and flavor to the dough.
Milk or Milk Powder (optional): This can be used instead of water to create a softer, richer dough.
Herbs or Spices (optional): These can be added for extra flavor. Common choices include oregano, basil, garlic powder, etc.
Malt Extract or Malt Powder (optional): This can be used to enhance the flavour and colour of the dough.
Remember, while these are the basic ingredients, the specific ratios and techniques used can vary depending on the desired style of pizza and personal preferences. For instance, Neapolitan pizza dough uses a specific type of flour and strict guidelines for ingredients and preparation, resulting in a distinctive thin and chewy crust. Other styles, like New York or Chicago-style pizza, might have their own unique variations.
