A pizza crust achieves its prominent characteristics – texture, tenderness and pliability – in large part from the type of the flour used. Quite simply, the higher the protein level in a flour, the greater the formation of gluten.
To make pizza base the ingredients are including flour, water, yeast, salt, olive oil and sugar are mixed together.
In order to produce high quality pizza products, the dough should be elastic and sheetable, rises on proving and holds the gas produced by the yeast as well as having good crust and textural properties.
In addition to the viscoelastic property of pizza dough, it should be firm enough to hold toppings without fallen apart.
Pizzas from different regions are often defined by the style or texture of the crust which is a direct result of the type of flour used in that region.
When making our own pizza, the topping can be tailored to suit our tastes. With lean meat or seafood, low fat cheese, and plentiful vegetables, it becomes a healthy one dish meal.
Pizza
