Why do we love pizza so much? There are countless reasons why. It’s delicious, convenient, versatile and filling. If food heaven was a place, pizza would probably be its ruler. We believe that the perfect crust makes the perfect pizza. In this blog, we’re going to look at the science behind the dough, specifically its ability to rise and become the crusty, crispy and soft base we all adore.
How Yeast Works: The Power Behind Pizza Dough Rising
The yeast is the star of this show. It takes center stage, and the other ingredients are supporting actors. But what exactly does yeast do? It’s essentially a microorganism that consumes sugar and produces carbon dioxide.
This sounds a little weird, doesn’t it? But this chemical reaction is exactly what helps the dough rise and puff. The process varies depending on the type of yeast you use.
- There’s active dry yeast: which you have to make ‘active’ by soaking in warm water
- Instant yeast: which goes straight to work
- Fresh yeast: this is what you mostly see in restaurants
It doesn’t really matter what yeast you used; the chemical process is pretty much the same. The yeast eats the sugar and releases gas, which makes the dough rise. In a way, it seems so simple and a little magical. But there is real science behind it.
We, at Manny & Olga’s, swear by this process and do not outsource our dough. We make it from scratch, handcrafted every day by our talented chefs. We have perfected the art of dough. You can explore our menu here and try our pizzas for yourself!
The Chemical Reaction: Carbon Dioxide and Gluten Structure
Gluten is actually what allows the dough to hold its shape after it is cooked. Gluten is formed out of the flour proteins when water comes into contact with flour. When the dough is rising, the yeast that is alcoholic in nature, generates carbon dioxide in the process. This gas tends to get caught up inside the gluten net, allowing the dough to rise.
And every time the yeast increases the amount of gas it churns out, the more the gluten has to work, which explains why pizza crust has that right amount of softness and chewiness. Consider gluten as the container that keeps everything inside, like a balloon filled with air. Release it, and the dough will not rise, and you will have a miserable flat flour calzone until you wait for it to rise into a nice foam pizza base.
The Role of Fermentation in Pizza Dough Rising
Imagine biting into pizza with such a rich and complex flavor that it leaves a lasting impression. That’s the magic of fermentation! It’s not just about the dough rising; it’s about letting the flavors fully develop and come to life.
At Manny & Olga’s, we’ve mastered this art. Our dough isn’t just made to rise—it’s made to transform, unlocking a whole new level of flavor that makes each pizza truly unforgettable.
It is not only gas that yeast produces; it also produces during the fermentation of the dough, alcohols and acids. Which contributes to the typical texture of your pizza. It is best to leave the dough to ferment for as long as possible. So, if you have any free time, consider leaving your dough to rest for quite a while. Highly recommended (24 hours or longer). It changes everything.
If you have the opportunity to try Manny & Olga’s pizzas, you’ll realize the difference it makes. take your time and work on this fermentation calmly; this is how our dough is so tasty. Check out our pizza options here.
Temperature Matters: How Warmth Influences the Rise
Here is where it begins to get even more interesting. Temperature is an important factor in the success of your dough. It shouldn’t be too cold because the yeast will be unable to do its job and the dough will take eons to rise. On the contrary, there is also an upper limit- if it is too hot, it will rise too much and will likely be too gelatinous.
Then what’s the happy spot? A dough temperature of 75 to 85°F is the preferable range. It would be room temperature. Here’s a little kitchen trick: if your kitchen is too cold, let the dough rest in the oven, except the oven is switched on without the heat. The bulb’s light will produce just about enough heat to ensure the dough rises just right.
This temperature range encourages yeast activity and guarantees a good, controlled rise. Using this trick, you can be sure that your dough will puff beautifully. Therefore, whether it is pizza or bread that you are making, temperature consideration should be made to achieve a good rise!
Kneading and Gluten Development: Creating the Perfect Texture
Kneading is the process during which gluten is formed and strengthened. This is important because it strengthens the gluten, allowing them to easily trap gas. This contributes to achieving the light, chewy crust that one seeks. The benefits of kneading will make the dough stretch and make it thicker.
When you knead your dough too much, it will become stiff, and when you don’t knead enough, it will be too soft. It should be just smooth and elastic, and when it rebounds when you lightly press on it, it’s just right!
How Hydration Levels Impact Dough Rising
Moving on, let us focus on hydration because this can affect how your pizza dough comes out. High hydration (more water) means a lighter, airier crust; think of those puffy Neapolitan pizzas. Lesser hydration gives a chewy dough just like a New York slice.
At the end of the day, everything is about how well you can reach that happy stage. On the one hand, there is too much water, and then there is not enough, and there are just all those in the middle. Personally, your target should be somewhere around 65-70% hydration so that it rises adequately.
Understanding Proofing: The Final Step Before Baking
Proofing is the finishing touch and the another step that determines how the pizza will turn out after baking. It is during this stage that the dough attains its final volume to a specific height, which one should be patient enough to allow. If you skip proofing or don’t allow enough time, you will get a flat and less impressive pizza.
We generally pre-ferment our dough for around an hour or two without any temperature oscillations. When it balloons to twice its original dimension, it is time to mold and heat up! If you rush this step, let’s say you take 30 minutes for it, the dough will probably not reach the desired texture and pleasant taste that you want to gain. Instead of getting the perfect airy crust, one may get a thick and chewy one.
Manny & Olga’s have perfected the proofing process, which is why our pizzas are always spot-on. Don’t feel like making dough? Check out our menu here. You won’t be disappointed!
Common Issues with Pizza Dough Rising and How to Fix Them
- Dead yeast: Check for the freshness of your yeast or if it’s expired.
- Temperature: Wrong ambient temperature may be another culprit. Your dough may be too cold or too hot.
- Time: It does take a certain amount of time for the dough to rise. Do not be in a hurry.
And if your dough is too overbaked for your liking? Don’t fret. Box it up and let it rise once more.
Each and every batch we make, has been thoughtfully curated with attention to detail that is unparalleled. You can taste the difference in every mouthful. If you happen to be the type of person who appreciates quality and most especially appreciates food that is skillfully prepared, then our pizzas are definitely for you. What makes our pizzas super nice is the science and the love that we invest in our dough preparation processes.
Find out more about our menu here.