home Bakery products Various pastries Dough Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart (page 5)

Crown
Quote: ok
Girls, what do you think the replacement of a part of the premium flour with durum gives?
Strengthens gluten, with strong kneading or long fermentation, rubberiness is obtained. Pizza dough, especially classic cold-fermented dough, is best done on soft flour, otherwise the pizza runs the risk of becoming inconvenient.
I use durum or semolina T for bread with a lot of fiber additives, etc., which greatly weaken gluten. Minus to minus is neutral - additives prevent the durum from retaining its rubberiness, but the durum does not allow additives to bite the bread.
eye
Galina, thanks for the science!
And I read that durum breaks gluten ...
Quote: CroNa
Pizza dough, especially classic cold-fermented dough, is best done on soft flour, otherwise the pizza runs the risk of becoming inconvenient.
I initially trusted the inscription on the flour packaging that it was for pizza, and it bite off well.
julia_bb
Quote: ok
And I read that durum breaks gluten
Right. Durum is definitely not needed in pizza dough, for those who want softer and more rubbery it is better not to add it.
As far as I know in Italy, durum is never added to classic pizza.

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers