What Science Tells Us About the Perfect Pizza Dough

Wednesday, March 15th, 2023
kneading pizza dough

Everyone knows pizza is delicious, but have you ever stopped to think about why that is? The answer lies in the science behind pizza dough. From the type of flour used to the water-to-flour ratio, every ingredient plays a role in crafting the perfect pizza crust. Let’s explore what makes pizza dough so special and why it tastes so good. 

Types of Flour Used in Pizza Dough 

The type of flour used in pizza dough can make or break the crust. Different types of flours yield different results when used for pizza dough. For example, all-purpose flour is a popular choice because it’s readily available and easy to use. However, bread flour provides a chewier texture which some people prefer. It also has a higher protein content than all-purpose flour, resulting in more structure and an improved rise during baking. On the other hand, whole wheat flour (or a combination of white and wheat) can give your dough more flavor and nutrition. You can even try using semolina or almond meal for an entirely unique flavor! 

Water-to-Flour Ratio 

Another important factor to consider when making pizza dough is the water-to-flour ratio. This will determine how wet or dry your dough is and thus how much hydration it needs while baking. A wetter dough means that you’ll need less time to bake your pizza as well as less kneading time prior to baking. Conversely, a drier dough requires more kneading time as well as longer cooking time since it will take longer for the moisture to be absorbed by the flour molecules during baking. It’s important to get this ratio right if you want your pizzas to come out perfectly cooked every time!   

Yeast & Baking Powder/Soda 

Using yeast gives your pizza dough an extra lift due to its leavening properties – it reacts with sugar molecules in order to create tiny gas bubbles that help make your crust light and airy when baked in an oven or on a stovetop. If you don’t have access to yeast (or don’t want to wait for it), you can substitute baking powder or soda instead – just remember that these ingredients will only give your crust a temporary rise rather than one that lasts over time like with yeast! 

Pizza Planet on Bell

From selecting just the right type of flour to getting the water-to-flour ratio just right, there’s science involved when crafting perfect pizza dough. Pizza Planet on Bell has the pizza dough science down. So next time you’re craving some cheesy goodness, go ahead and order online – we promise it’ll be worth it!