Pizza

Pizza is a savory dish made with a form of flatbread and usually topped with tomato sauce and cheese. The word “pizza” is thought to have come from the Latin word pinsa, meaning flatbread. It is thought that the Italians invented pizza. However, its origin goes back to ancient times in the Middle East.
It has been said that the dough makes the pizza. A chewy dough with a slight pull is preferred on a pizza, and this is obtained by how the dough is mixed, fermented and baked. Pizza doughs do not require strong bread flour. This is because strong bread flour creates an elastic dough that is difficult to stretch. Therefore, all purpose flour, or a flour with a lower protein quantity (<12%), is better suited for making pizza. This would ensure that the dough is easy to pull and stretch without breaking. Retarding the dough 10℃ over a few hours or overnight also helps the proteins hydrate and relax, making the dough easier to stretch.
There are two popular forms of pizza which includes the pan pizza and the thin crust pizza. Pan pizzas are usually baked in a pan consisting of oil that will crisp up the bottom of the dough during baking. Thin crust pizzas are usually hand stretched to a thin layer and baked at very high temperatures to ensure a crisp bottom and edge. The popular wood fired pizzas these days use the thin crust pizzas to obtain a faster bake.
Pizza can be bought frozen from the grocery store, or fresh from pizzerias in America. Due to this availability and portability, pizza has become one of the most popular convenience foods. The ability to feed many people with one pizza has propelled this popularity.
Pizza Related Articles
1
- 10-Step New Product Innovation Process
A
- Acids
- Aged Flour
- All-Purpose Flour
- Amaranth Flour
- Ammonium Sulfate
- Artificial Sweeteners
- Ascorbates
- Ascorbyl Palmitate
- Autolyzed Yeast
- Azodicarbonamide (ADA)
B
- Baker's Percent
- Baking
- Baking Soda
- Bases
- Beet Sugar
- Buckwheat Flour
- Butter
C
- Calcium Carbonate
- Calcium Stearoyl Lactylate (CSL)
- Caramelization
- Cellulose Fiber
- Chelating Agents
- Clean Label
- Corn Starch
- Cornmeal
- Cracked Wheat
- Crumb Analysis
D
- Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM)
- Diammonium Hydrogen Phosphate
- Diastatic Malt
- Dicalcium Phosphate Dihydrate (DCPD)
- Dough Conditioners
- Dough Conveying
- Dough Dividing
- Dough Pump
- Dough Rounding
E
- Enzyme
F
- Fat
- Fat Substitutes
- Fiber
- Fish Allergy
- Flaxseed
- Flaxseed Flour
- Flour
- Flour Brew
- Flour Enrichment
- Focaccia
G
- Garbanzo Bean Flour
- Glucono Delta Lactone (GDL)
- Glucose
- Glucose Oxidase
- Gluten-free Pizza
- Granulated Sugar
- Green Flour
- Guar Gum
- Gums
H
- High Fiber
- Homogenization
- How to Determine Bakery Product Process Costs
I
- Inactivated Yeast
L
- L-Cysteine
- Lard
- Lipase
M
- Maillard Reaction
- Manufacturing Execution Systems for Millers and Bakers
- Milk
- Moisture
- Mold
- Mono And Diglycerides
N
- Natamycin
- Non-Diastatic Malt
- Non-Fat Dried Milk (NFDM)
O
- Oil
- Olive Oil
P
- Pea Protein
- pH
- Pizza
- Pizza
- Polyunsaturated Fat (PUFA)
- Potassium Bicarbonate
- Potassium Bromate
- Potassium Chloride
- Potassium Iodate
- Prebiotics
- Preferment
- Probiotics
- Protease
R
- Reducing Agents
- Reducing Sugar
S
- Salt
- Sodium Ascorbate
- Sodium Metabisulfite
- Sodium Reduction
- Sodium Stearoyl Lactylate (SSL)
- Sorghum Flour
- Sourdough Starter
- Sponge and Dough
- Stone Ground Whole Wheat Flour
- Sugar
- Sweeteners
T
- Trans Fat
V
- Vital Wheat Gluten
W
- Water
- Water Brew
- Wheat Kernel
- White Sorghum Flour
- White Whole Wheat Flour
- Whole Wheat Flour
X
- Xylanase
Y
- Yeast Nutrients
How do I make pizza dough and keep frozen for 4 to 5 months?
Hi Sagar, that’s a great question. If you post it in our forum, our team and community may be able to help you: https://bakerpedia.com/forums/ Thanks!