Profile PhotoMark Floerke
Post count: 223

Hello Isam,

For pizza crust the approach is a little different than bread.  Without seeing other formula and process details, I can only take some guesses, and hope you find the information useful.  First off is hydration.

A less chewy pizza dough will require higher highdration – generally.  this can be somewhat dependant on ash and protein of the flour too.  Most artisan type pizza with a less chewy or less bread-like crust are 70% hydration and up – again this is flour dependant – crop year, etc.  Quick example is the Italian “00” Flour used for pizza has lower ash and protein than All Purpose Top Patent flour in Canada.  the Canadian flour can take up more water, and will be slightly chewier.

Process – Fermentation is your friend.  The best pizzas I have enjoyed have all been slow fermented dough retarded overnight under refrigeration.  There is natural enzyme activity that helps relax the gluten and improves the flavor.  These enzymes need time, and go to work when the fermentation is slowed down in the retarder.  I am aware that unpasteurized juice from fruits like pineapple and kiwi can be used to add enzyme activity in establishing a sour barm for bread.  It may work for pizza dough as well.  I have not tried it yet myself.

As for direct dairy replacements, it is a matter of understanding what is happening in the functionality that you are replacing.  Obviously yogurt provides lactic acid, that you cannot directly replace without dairy.  You can create similar fermented notes through fermentation.  Other than that some of the most popular substitutes will depend on local availability.  Soy flour, and or lecithinated soy flour, pea flour, and isolated proteins from soy, pea, or wheat can be beneficial.  Partner with your supplier for support and recommendations of what you can reliably obtain supply of to meet all of your needs.