How to do Maturation and Rising in Pizza
A pizza is a wide demanding food stuff in today;s date, it is delicious, tasty and different. Here Pizza delivery near me will let you know about the maturation to be done for a Healthy and delicious Pizza.
We left last week with a freshly made dough, so now you end up with a bacterial colony putrid and stinking … ok, throw everything and read on here.
We have seen how the mechanical energy used during kneading create a structure complex protein, gluten, which constitutes the real skeleton of our pizza.
At this point, however, the dough is not yet ready to be used. Before this can happen are two things happen: the rising and maturing and this is a key ingredient, time.
With leavening is meant the increase of volume of the dough caused by the action of the fermentative yeast that produces carbon dioxide which remains trapped in the gluten structure. The maturation instead is a set of processes that go in the reverse direction of what happens during kneading, ie the more complex structures, proteins, starches and fats, are decomposed gradually into simpler elements.
These processes weaken the structure of the dough making it less tough, more extensible, more easily digestible and also create fuel for the yeast. In particular the latter are in need of simple sugars for metabolism that are created just as a result of the decomposition of starch.
It ‘important to understand that these two processes do not occur at the same times and depend, among other things, from the flour used and the temperature at which the dough is placed.
If we use strong flour (eg flour Marino) maturational processes will need more time for their activities, in which case it is useful to put the dough in the refrigerator because cold temperatures slow down the activity of the yeast, but do not stop maturation. Using the right flour you can make the dough in the refrigerator for 48 or 72 hours .
Using flours weaker (for example the Caputo) a maturation at room temperature for 8 or 12 hours may be more than adequate. The dose of the yeast will be graded according to the duration of this period and the ambient temperature. The higher the temperature and the action will be more accelerated fermentation of the yeast.
The period from the end of kneading the writing is divided into two phases, labeled as the bet and primer .
The episode is the stage where all the dough is left in a compact mass, after which it will be carried Staglio , ie the forming of the individual cakes (or pallette, or panielli). The timing of these two phases can be modulated according to various criteria, and there are several possible choices about.
Personally I prefer to do a period of bet rather long followed by a finish of 3-4 hours. This is especially useful if you use the fridge, because you need less space if you leave the mass of dough all at once.
The Staglio is a delicate operation because of having to manipulate the dough again, we apply again mechanical energy and then re-strengthen the gluten network that during maturation was rather relaxed and the greater will be the energy used, the more the gluten is strengthen. The period of primer just serves to allow the gluten to relax again, so it will be more along the greater was the manipulation during the Staglio.
During the episode, leave the dough in the tub of the mixer covered with a clean, damp cloth, making sure that this never comes into direct contact with the mixture. For the dressing, the ideal would be to have the special plastic boxes, are located both on the internet and in many specialty shops.
Finished dressing, we are ready to roll out our pizza.