Pizza
FERMENTATION:
INGREDIENTS: (BETWEEN 2)
METHOD- DOUGH:
METHOD- PIZZA:
- DEFINITION OF FERMENTATION: Fermentation is defined as the conversion of sugar molecules into Ethanol (alcohol) and Carbon Dioxide by yeast or lactic acid bacteria. Fermentation is an energy producing process that does not require oxygen to take place- meaning it's anaerobic. Aerobic substances means it does require the presence of oxygen, and it cannot happen without it. With the help of bacteria, lactose fermentation -the breaking down of the sugar lactose into an acid- is used to make fermented dairy foods and to test for food poisoning. The quantity of ethanol and CO2 depends on the time, becoming more alcoholic as time goes on. Fermentation occurs in most food products, such as:
The physical changes in the dough are evident, the CO2 puffs up the dough and the air pockets give the dough an airy texture. The colour becomes golden and is crisper as it bakes. |
EQUIPMENT:
TOPPING:
Authentic pizza dough relies on the chemical reactions between yeast, sugar, time and temperature to bring about the reaction of fermentation. As yeast ferments it creates the CO2 which will expand on heating, and assist in improving the texture of the pizza crust. The process of fermentation takes place within the dough, and is caused by yeast, sugar and water. The yeast breaks down the sugar as a food source- converting it to ethanol and CO2. At the right temperature and allocated amount of time, the fermentation process would occur. |
Tips & Evaluation
Each step is to be carefully followed, as the outcome of the food relies entirely on the reactions to make sure the viscosity, taste and appearance are all as expected. Fermentation allows the yeast to puff up when met with heat, giving the pizza its air bubbles and known fluffy and crisp texture.
Make sure to give the dough enough time to ferment properly. If not, the dough will not expand or puff; it will instead be hard to consume, and be like flat bread. During the preparation of the yeast, water temperature is essential to guarantee the success or failure of your dough. Too hot and the water kills the yeast, too cold and it doesn't bud. Make sure it is somewhere between the 40-45°C range.
Make sure to give the dough enough time to ferment properly. If not, the dough will not expand or puff; it will instead be hard to consume, and be like flat bread. During the preparation of the yeast, water temperature is essential to guarantee the success or failure of your dough. Too hot and the water kills the yeast, too cold and it doesn't bud. Make sure it is somewhere between the 40-45°C range.