What You Need to Know
Involves making dough with type '00' flour, water, yeast, salt, and extra-virgin olive oil, allowing it to rise, shaping, and baking in a wood-fired oven at high temperatures for a short time, resulting in a combination of thermal and chemical reactions, including the Maillard reaction and caramelization of sugars.
Steps
- 1.
Pizza Margherita (Naples, Italy): Showcases perfect crust balance with minimal toppings
- 2.
Pizza Marinara (Naples, Italy): Demonstrates mastery of dough fermentation without cheese
- 3.
Pizza Montanara (Rome, Italy): Deep-fried variation testing dough elasticity limits
The Science
Primary Reaction
Maillard reaction