Pizza dough

In some products a spell in the retarder can be part of the process. This can be the case with some pizza doughs. 

There can be little doubt that pizza originated as a way of using up scraps of bread dough. Various origins are claimed for pizza, ranging to Naples in the nineteenth century, classical antiquity and the USA. 

It is said that the soldiers of Darius the Great (521-486 bc) emperor of Persia baked a kind of flat bread on their shields and then covered it with cheese and dates when on campaign. Cato the Elder, i.e. Marcus Porcius Cato (234-149 bc), wrote of a flat round of dough dressed with olive oil, herbs and honey baked on stones . Shops were found in the ruins of Pompeii apparently equipped for the manufacture and sale of flat breads, possibly pizzas. 

The variations possible are limitless however, pizza essentially is bread dough with other ingredients added. If the pizza is to be thin a dough is needed that spreads rather than lifts. If the pizza is to be thick then the dough needs to be nearer to British or American bread dough. 

Some pizza doughs are mixed, kneaded, given a short proof, and sheeted out for use. Other doughs are mixed, divided and rounded, followed by 24 hours in a retarder at 5-8°C. This gives the effect of a very long fermentation step. The dough is then sheeted and the pizza is made up and baked. 

There are numerous examples where food extensional properties are relevant from the product quality perspective - some obvious examples include the extensibility of doughs, stretching of Mozzarella or Pizza cheese melts, extrusion-cooking of cereals, flow of honey and treacle. Overall, dough products have received the most attention. The importance of extensional viscosity in food processing has been reviewed by Escher (44 and references therein). 

In addition to white bread, studies have been done on some exotic breads, such as balady bread, widely consumed in Egypt and other Mid-East countries, by El-Samahy and Tsen (16) and some popular foods such as pizza in the U.S., Italy, and many other countries by Tsen, et a]. (16). Balady bread and pizza crust, like white bread, are prepared from fermented dough, but they are baked at a much higher temperature for a shorter period. 

Rhlid el a I.2 4 have tried to exploit these results technologically by preparing 2-(l-hydroxyethyl)-2-thiazoline by microbial fermentation (cysteamine, ethyl L-lactate, and D-glucose with bakers yeast) and incorporating it into a pizza recipe (5 mg per 50 g raw dough), leading to increases in the roasted, toasted, popcorn-like aromas. 

The impact of HDF as a precursor for improving the roasty notes of baked goods was evaluated using two types of pizzas, frozen and chilled [23]. An aqueous solution of HDT (1.6 mg/mL) obtained by bioconversion was mixed with the classical ingredients of the pizza recipe to reach 5 mg per 50 g of raw dough. Thirty assessors were asked to describe the aroma quality of the freshly prepared samples by smelling the headspace above the sample (Table 5.24). The addition of HDT resulted in an improvement of the roasted, toasted and popcom-like notes as compared to the reference with 99.9% confidence level in triangle tests. 

Take a look at what s around you. You don t have to look far to see an incredihle assortment of stuff—everyday, ordinary stuff like this hook, a piece of paper, a pencil, a can of soda, puffy white clouds, a pair of jeans, an icecream cone, a photograph, a dog, and dog hair. And mayhe there s a pizza—that wonderful combination of tomato sauce, spices, cheese, and your favorite toppings all carefully layered on a hed of dough and haked in a hot oven until it s just right. 

You may have used yeast to make bread dough or pizza dough rise. Dry yeast is the dormant form of a single-celled fungus that, when given favorable living conditions and food in the form of a carbohydrate, begins to break down the carbohydrate. One of the products of respiration is carbon dioxide. In this MiniLab, you will mix yeast with a disaccharide, sucrose, and with a polysaccharide, the starch in flour, and compare the rates at which carbon dioxide is produced. 

Products and Uses Found in cheese, confections, dough (fresh pie), fillings, and frostings, gelatins, jams, jellies, pizza cmst, puddings, tobacco, and pharmaceuticals. Used in food and cosmetics as an antimicrobial agent, mold inhibitor, preservative, additive, and antifungal. 

Make the dough by combining the yeast mixture and the scalded milk mixture with 6 cups of flour. Gently knead the dough for about 5 minutes. Let the dough rise in warm, moist air for 15 minutes. The risen dough should be about double its initial size. There should be sufficient dough to make 4 pizzas. 

Design a process to continuously produce prebaked pizza dough for a major grocery chain. Your flowsheet should have labels on all units and qualitative compositions of all streams. For each unit list key quantities such as temperature and residence time of material through the unit. 

A pizza stone is a round stoneware, terra-cotta, or ceramic platter that sits under the pizza while it bakes. The microscopic pores in the pizza stone absorb steamy moisture from the baking dough while distributing heat evenly under the entire crust. The result is a perfectly cooked crust that won t... 

Hr Use as a pizza sauce on a store-bought or homemade crust (see Foolproof Pizza Dough, page 48). 

Generally, all-purpose flours are ideally suited for pizza crusts. Flours for frozen pizza doughs contain more protein and yeast (usually dried yeast), emulsifiers (0.02%-0.3%), and gums to counteract the negative effects of freeze-thaw cycles. 

The newest type of pizza named take and bake has been introduced at the retail level. Like the bake to rise pizza, the take and bake counterpart is made on an unbaked or raw dough that is designed to be baked at home by consumers. The main difference between the two is that the take and bake pizza is sold as freshrefrigerated rather than frozen (Lehmann 2004). 

Moisture loss below freezable water range was mainly responsible, according to Vittadini et al. [145], for the thermomechanical behaviour of prebaked pizza dough reheated with a microwave oven as detected with DMA in three-point bending mode. Thermal transitions were associated to pizza texture characteristics thermograms presented two transitions a transition was detected at 60 40°C and was found responsible for the leathery texture in microwaved pizza, while the one detected at 0 30 °C was the dominating transition in the soft pizza reheated by conventional oven. 

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