What Is Gluten?
Gluten is a protein that when mixed with water imparts elasticity to the dough. The amount of water, mixing and fermentation effect the gluten strength.
Gluten needs at least 50 % water or it can lack elasticity. Ingredients such as salt and milk tend to strengthen gluten while sugar is one ingredient that tends to weaken the gluten. During the baking process gluten becomes firm and develops the qualities of yeast bread.
You have probably guessed by now that there are many things to learn about pizza making. You can study the whole science behind how gluten plays a vital role in the structure of pizza crust, or how during fermentation Co2 gas pushes the gluten cell walls. But it can get a little boring after this point.
If you just want to learn how to make great pizza, I've done plenty of research and have proven techniques I would like to share with you. Check out what's on my instructional DVD.
High Gluten Flour Makes The Best Pizza Dough
Did you know that many pizzerias use high gluten flour? There are not many recipes that I have found that specifically tell you to use high gluten flour when making pizza dough.
If you find it difficult to locate high gluten flour at your local grocery store, try using a good quality bread making flour.
There are also natural techniques that I use to develop the gluten in any flour by prolonging the fermentation. This results in pizza dough that is extremely tasty.
Save time by making your pizza dough in your bread maker. You can make enough dough for 4 pizzas in less than one hour
High Gluten Flour will improve your pizza crust,but won't solve all the problems for the home chef.
Here Is My Pizza Dough Recipe
3 cups of High Gluten Flour
1 teaspoon of kosher salt
1 teaspoon of yeast
2 Tablespoons of olive oil
1 cup of warm water
Bruschetta or Diet Pizza
3 cups of flour
1 tablespoon kosher salt
1 teaspoon of dried minced garlic
1 tablespoon of dried Italian seasoning
1 teaspoon yeast
1 - 1 1/2 cups of warm water
2 tablespoon of olive oil
see complete recipe