This month the watchword is leavening, a natural process underlying the success of bread, focaccia, pizzas and many other baked products. Pizza is one of the most loved dishes in the world due to its simplicity and versatility. Behind that crunchy crust, the soft dough and the stringy mozzarella, there are secrets and techniques that can transform a good pizza into a perfect pizza.
Obviously the quality of the ingredients makes the difference, you need to choose only the best. For example, the sauce should be prepared simply, with tomatoes, olive oil and basil and for the cheese tradition includes buffalo mozzarella or fior di latte, ideal for giving a creamy consistency and a sweet taste. Even when it comes to cooking, there are different methods: cooking in the oven, on a stone, on a grill or on a griddle... each can create a slightly different result.
These measures are important, but they cannot ignore correct leavening, slow or instant, on which a series of organoleptic characteristics and the final success of the dish depend.
Leavening is the process through which the dough increases in volume, this moment is crucial because it gives the pizza its characteristic soft and light consistency. Slow leavening is a variant of this process, in which the dough is left to rise for an extended period of time, usually from 2 to 24 hours (and longer, if particularly strong flours are used). Slow leavening requires time and patience but offers numerous advantages that help make the difference in the final product. To prepare a slow-rising dough, start by mixing flour, water, Active Dry Yeast Ar.pa and salt. It is left to rest at room temperature for a couple of hours and this makes the dough more workable before being transferred to the refrigerator in an airtight container where the leavening process begins. During this period, the yeasts begin to multiply and produce carbon dioxide, increasing the mass of the dough. After the rest period (from 2 to 24 hours), the dough can be divided into portions and left to rise further before being rolled out and cooked. This second leavening helps to make the dough even lighter and softer.
But why opt for slow leavening? Here are some advantages:
- Intense Flavor and Aromas: slow leavening allows the yeasts to work gradually, developing complex aromas for a pizza with an intense flavor and a slightly acidic note, appreciated by many pizza connoisseurs.
- Better digestibility: the slow action of the yeasts during leavening allows them to break down the gluten and some substances present in the flour. This makes the dough more digestible, reducing the feeling of heaviness during the digestive phase.
- Consistency: the long leavening favors the formation of a more elastic and uniform gluten network, which translates into a soft, soft and light pizza.
- Versatility: slow leavening can be used for different types of leavened products, from the classic margherita to gourmet pizzas, including pinsa romano and focaccias.
Slow leavening is therefore a valuable technique that significantly contributes to improving the consistency and digestibility of the final product. By dedicating a little more time to the dough we will have an exceptional pizza.