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Mix pizza dough exactly like this: get the perfect taste – we reveal the trick
01.05.2024 21:01
When making pizza, many people understand that the main stage is preparing and kneading the dough.
If you make a mistake while mixing, you will definitely not get a good result.
Yulia Arkhipova, an expert in the field of cooking, a chef and a fourth-class baker from the online publication Belnovosti, told us how to knead dough perfectly.
What is needed for cooking
When you start mixing pizza dough, you need to pay special attention to the quality of all ingredients and their compatibility.
To prepare pizza, you need to prepare: high-quality wheat flour, yeast, clean water (it is better not to use tap water), salt and other spices, vegetable oil.
Of course, all products need to be selected individually.
Proportions of ingredients
It is important to keep the correct proportions when mixing the dough. Usually, this ratio is 3 parts flour to 1 part water.
However, you should experiment and find the optimal ratio, taking into account your own preferences.
What mixing technique to use
When kneading the dough, you need to make sure that the ingredients are evenly mixed and the dough becomes elastic. It makes sense to use the folding technique to ensure good aeration and texture.
How long to knead
A common mistake many people make is to rush into mixing, not even realizing the problems they will encounter. This process usually takes 5 to 10 minutes, but sometimes it may take longer to achieve the desired consistency.
If the consistency of the dough is not satisfactory, you need to continue kneading. And if there were mistakes in the proportions, it makes sense to throw away the dough and start making a new one. There is no point in using "questionable" dough to make dough, because this can lead to spoilage of all the ingredients.
After kneading, the dough needs to be left to rest.
This will allow the yeast to activate and the dough to rise. This process usually takes about an hour at room temperature.
If after this period the dough still has not started to rise, it means that low-quality yeast was used or the proportions were incorrect.
Earlier, the expert told how to make icing for Easter cake.
