|
|
|
FAQ di www.pizza.it - Frequently Asked Question
|
 Details, tips and secrets to obtain the maximum during every stage of the work. An indispensably guide for every lover of a good Pizza.
Would you like to exchange your opinion with other Pizzaioli?
|
 |
Question: What happens during the mixing of the dough ingredients?
Answer: The various ingredients where mixed an the gluten net has started to build it self.
Question: How many dough production systems do we know?
Answer: Direct, indirect and half direct.
Question: Where is the basic difference?
Answer: Following the direct system we mix all ingredients from the beginning on. While the others have a two step based system. After the first step you get a liquid “pre dough” which starts to ferment, after you mix the rest of the rec-ipe.
Question: How is dry dough?
Answer: The has a gummy consistence, ivory colour and the portioning of the pizza create a lot of problems in the manipulation.
Question: How can I correct dry dough?
Answer: First I ad some water, then I reduce the mixing time.
Question: How do I get a thin and cross pizza?
Answer: I enlarge the flour dose in relation with its water resorption property and re-duce the mixing time.
Question: Which dough needs a longer mixing time?
Answer: Softer dough needs a longer mixing time than a hard one.
Question: Does hard dough needs more yeast?
Answer: Yes because of the gluten net which is stronger. In that case the dough needs „more energy“ to grow.
Question: Why does compact dough need minder mixing time?
Answer: The force which works on a compact dough is much higher than on other dough, the result is, that the gluten net is faster built.
Question: What is the „poolish method“?
Answer: Poolish is an indirect method of the dough production.
Question: How does the „poolish method“ function?
Answer: Using a part of the recipe you produce a liquid „pre dough“ after a small fermentation time you can ad the rest of the ingredients and mix all to the end.
Question: How is the relation of the ingredients from the first step to the second?
Answer: First step 1000 g. water, 1000 - 1200g flour and yeast following the pro-grammed fermentation time. After add the rest.
Question: Where are the advantages of this system?
Answer: The product presents a optimal fermentation, a very good blister structure, intense smell and the dough can be stored a longer time.
Question: Where are the disadvantages?
Answer: Using the indirect method the dough can result to high in acidity. This situation can damage the gluten net.
Question: Why this disadvantages?
Answer: The high acid concentration in the „pre-dough“ is specially caused by milk acid. The excessive acid preserves the dough from the attack of micro or-ganisms and increase the storage time.
Question: Which flour do I need, if I want to produce a dough that is ready after 3-5 hours?
Answer: I choose the direct system and low flour (W-index 180 – 230).
Question: Which function has sugar in the dough?
Answer: Sugar accelerates the fermentation.
Question: Which function has salt in the dough?
Answer: It makes the yeast fermenting slower.
Question: Which problems does too hard water take with it?
Answer: IT makes the gluten net brakable and causes serous problems to the groth of the dough.
Question: Why should we never mix the salt and the yeast?
Answer: The yeast cells would „burn“ and loose their capacity to transform sugar in ethylic alcohol and CO2.
Question: What does the word hygroscopic means (sugar and salt)?
Answer: That means that salt and sugar have the capacity to lie water and making it useless for other processes.
Question: What is the result of using a too sweet water?
Answer: The dough becomes sticky and soft.
Question: Where is the difference between riping and fermentation?
Answer: Fermentation is the transformation of amid into ethylic alcohol and CO2. The riping ist he modifiing process of the gluten net, which includes over 300 chemical processes.
Question: How is a pizza which is badly riped and not enough fermented?
Answer: she has a gummy consistence, blisters on the surface and in the raw sta-dium very hard to handle.
Question: How is he exact sequence of the ingredients for the pizza dough?
Answer: Water, yeast, flour till you get a compact mass, then salt and just before the end olive oil.
Question: How is he sequence for long growing time (low flour)?
Answer: Water (90% of the recipe), then yeast and oil, after the mixing immediately salt and the remaining 10% of the water.
Question: How is he sequence when for short growing time (normal and low flour)?
Answer: The sequence is the same as you follow using strong flours, just that using low flour you ad the salt at the beginning, using normal flour you ad the salt in the middle.
|
|
|
|
|
