A pizza is eaten quickly, very quickly, but the preparation of its dough requires anticipation and patience, warns the scientific magazine New Scientist.
Pizza is undoubtedly the queen of fast food. And it must also cook quickly to be perfect, with a light, golden and crispy dough underneath and soft and airy inside. This is easily achieved with a traditional pizza oven, which can reach temperatures of 500 ° C and cook pizza in less than two minutes. It’s more complicated at home, but there are a few tips for making great pizzas.
Ironically, it’s good to think of pizza as a long dish to prepare and start the process several days in advance (which I know is hard to do when you’re in a rush to bite into a slice). Leaving the dough to ferment for a long time is useful for several reasons, firstly for the formation of the gluten network. When hydrated, the proteins in wheat come together to form long strands of gluten. However, a solid gluten network is essential so that the dough can trap gas bubbles and rise during cooking.
Italian flour type 00 [équivalent de la farine
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Sam Wong
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Stimulating, concerned regarding ecology and good popularizer, New Scientist is one of the best scientific information magazines in the world. Created in 1956, it achieves a third of its sales abroad. He is particularly interested in
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