• 목록
• 답변
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

When making pizza dough, one of the most important but often overlooked aspects is protein network formation. Gluten is a interconnected protein strands formed when dry ingredients combine with liquid. The two main proteins involved are wheat gluten proteins. As you work the dough by hand, these proteins link together to form long, elastic strands. This structure gives the dough its tensile power and vegas108 bubble-holding capacity produced by yeast during fermentation.

The way you handle your dough directly affects how much gluten develops. For example, if you underdevelop the gluten, the gluten network won’t be strong enough to hold air bubbles, resulting in a heavy, compact base. On the other hand, overmixing can make the dough overly elastic and rigid, which can lead to a chewy or rubbery texture that lacks the desired lightness in a good pizza crust.

There are different methods to develop gluten without overworking the dough. One common technique is the periodic stretch-and-fold routine. Instead of prolonged kneading, you extend and tuck the edges repeatedly at regular intervals during the first rise. This builds strength gradually and evenly and helps create a highly porous, delicate crumb. Many artisan pizza makers prefer this method because it allows for deeper yeast-driven taste profiles and a softer, delicate texture.

Hydration levels also play a role. A increased moisture level in the dough, such as in Neapolitan style pizzas, makes gluten development difficult yet highly beneficial. The extra moisture allows the proteins to distribute and align into flexible strands. However, wet, sticky batters require more skill to handle and often benefit from longer fermentation times.

Temperature affects gluten too. Fermentation in a warm room speed up gluten formation and microbial action, which can lead to faster gluten development but also quicker fermentation. Refrigerated proofing, like those used in 48–72 hour rests, slow down the process. This allows for richer aromatic compounds to form while still building a stable protein framework gradually.

Finally, the type of flour matters. High protein flours like high-gluten wheat milled for pizza are often chosen for pizza because they contain optimal protein ratios. This means they naturally form a stronger network with less effort. Weak wheat varieties may not provide sufficient strength to support rise unless augmented with vital wheat gluten.

Understanding gluten development helps you fine-tune your technique according to ingredients and goals. Whether you're aiming for a light, shattery base or a soft and chewy one, the key is to build a elastic network that traps gas without tearing. Without becoming overly tight or overly weak. With practice, you'll learn to sense the elasticity and resistance of the surface and create the ideal, bakery-quality base.