Whenever you prepare the Pizza home made not leavens to the best? It takes tests and experience to get the perfect result. Not only that, time and patience are fundamental ingredients for one soft and crunchy pizza in the right place. Here are some indications for raising the pizza (prepared with the brewer's yeast) in the best way.

Leavening and maturation: what are they?

There are two basic processes when making pizza, which not everyone knows: leavened is maturity. The first concerns theincrease in volume that the dough undergoes due to the fermentation of the yeast. The maturation instead is the breakdown of proteins and starches. Both moments are important for having a pizza that not only has the right consistency, but is also easily digestible.

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Exist strong flours, richer in gluten, with which you have elastic dough, soft and resistant, and others weaker, which form a lower glutinic mesh (and therefore result in a drier and brittle pizza, less fluffy). For pizza, strong ones are usually preferred, so in fact you can get a better development of the dough with a greater honeycomb (i.e. those holes that form in the dough and make it light). To recognize if a flour is strong, take a look at the packaging: you will find here the coefficient W. Choose a product that has a W greater than 250 (such as manitoba for example, which can be used alone or mixed in a dough at 00). For maturation and leavening it will take 12 to 24 hours.

First and second leavening

Once the dough is ready, place it in a bowl greased with a little oil and cover it with a tea towel or cling film so as to preserve the humidity. We can do one double leavening: one, in fact, in a container and a second directly in the pan. If you use a strong flour, after 12/20 hours, you can spread the dough in the pan, then cover it with tea towels and let it rise for another two hours before baking. It is important that the final temperature both of 25 or 26 ° C.

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