How to Make Pizza Dough More Airy

You made homemade pizza and you did everything the recipe said. Despite that, your pizza came out crusty and dense—not fall and aeriform. This used to happen to me over and over again years ago until I ultimately got tired of my pizza looking nothing like the photograph in the recipes. so I set out to learn how to make pizza and trouble-shoot pizza boodle.


If the same thing happened to you, what went amiss ? If you don’t let the dough rise long enough, your pizza will become dense and indigestible. To make your pizza airy and fluffy, knead the dough the day before, shape it into a ball, place it in a bowl covered with plastic wrap, and store it in the refrigerator for 1-2 days. The two most authoritative ingredients for making pizza that few recipes tell you are batch of time and a regular temperature. Pizza dough is a yeast-risen dough traditionally made of flour, water, yeast, salt, and, optionally, extra virgin olive oil. To make pizza dough, you mix the ingredients and knead the dough ( by hand or using a stand mixer ). An essential step before shaping, topping, and baking the pizza is called “ proofing. ” Proofing is the fourth dimension you give to the yeast to start feeding on the dough and making it rise by creating minor pockets of air inside it.


yeast is a microorganism comprised of a single cell that needs warmheartedness, moisture, and nourishment. When you let boodle rise, the yeast cells feed on the starches and sugars in the flour and replicate. At this stage, they start to feed on the sugars and starches in it, producing carbon paper dioxide and ethyl alcohol in the form of natural gas bubbles as a by-product ( this march is besides known as “ zymosis ” ). These gas bubbles get trapped in the dough, making it rise as they continually build up inside it. Well-risen boodle is light and aeriform because the yeast has been given adequate time to replicate and feed .

Proofing = Time + Temperature

The second most important factor for your homemade pizza dough is the temperature of the boodle ( and of the publicize that surrounds it ). temperature affects the metabolic rate of yeast, which affects how firm the cells reproduce and feed.


Most of the time, you ’ ll let your pizza dough rise at room temperature, which is typically about 70°F ( 21°C ). Hotter temperatures lead to a quick surface and cold temperatures lead to a slower rise. If you take two identical boodle balls made from the lapp batch of dough, letting one resurrect in a warm target and the early in the electric refrigerator for the same amount of time, the boodle musket ball in the quick position will have risen importantly more than the one in the electric refrigerator. Proofing does two things to your pizza dough : ( 1 ) it makes it light and airy and ( 2 ) it enhances its olfactory property and flavor. But be careful ; you can overproof a boodle by letting it rest for besides long. The dough will become excessively alcoholic and dark. ultimately, the dough will collapse because the yeast will produce so much accelerator that the protein in it ( the gluten ) will no long be able to hold it together.


When you’re proofing dough, you’re looking for that “sweet spot” where the dough has had enough time to rise and develop flavor, but not too much so that it gets too fermented and sour. Typically, that happens for to 4-6 hours at room temperature and 1-2 days in the fridge. The biggest mistake home cooks make with homemade pizza is that they don ’ triiodothyronine let the boodle rise for enough time at the correct temperature. Remember these two factors, time and temperature, and learn how to use them to your pizza dough ’ s advantage.

Most recipes will tell you to let the dough emanation for 30 minutes. If you ask me, that ’ s good not adequate time for the dough to develop a texture, aroma, or relish. To make light and airy pizza, you need to be more affected role and give the baker ’ randomness yeast enough prison term to do its job. I like to make my dough a couple of days ahead and give it adequate time to rise in the electric refrigerator. This develops a dough with a full-bodied olfactory property and complex relish that no quick rise will give you. I know this requires some planning in overture, but take me up on my crack and you won ’ triiodothyronine be sorry.


Dough puffs up after resting for 12-24 hours in the fridge

Is Your Dough Hydrated Enough?

sometimes, a pizza will come out aeriform, but excessively crusted. here ’ mho why that happens. The hydration of your boodle can besides make or break your pizza ’ randomness lightsomeness. It ’ sulfur significant because water evaporates at high heat. The longer you bake your pizza, the dry it will come out. A boodle with the right level of hydration will ensure that your dough comes out neither besides boggy nor besides dry. The hydration of a dough is the total amount of water relative to the total amount of flour, expressed as percentage : Suppose you made dough with 600 milliliters of water and 1,000 grams of flour ( while milliliters and grams are by and large not exchangeable, they are if you ’ re measure water ) :


In early words, your boodle would have a hydration of 60 %. Shoutout to Gill, who caught I mistake I had made in the formula in the earlier version of this article and helped me correct it by leaving a comment below ! You can tell why I became a home cook and not a avocation mathematician 🙂 Most recipes will tell you to make a dough with a hydration of 60%, which is the right level for a wood-fired pizza oven, but not moist enough for the typical home oven. Since homemade pizza is meant to be baked at a temperature of 500-600°F (260-315°F), the best hydration for the dough is 70-75%. A brick oven works at a temperature of approx. 800°F ( 427°C ) and can cook a pizza in a fiddling as 60-90 seconds. The distinctive home oven with a pizza rock or steel goes up to a temperature of 500-600°F ( 260-315°F ) and will bake a pizza for 10-15 minutes. 10-15 minutes is a long time compared to 60-90 seconds, despite the importantly lower temperature. If you make pizza dough with hydration intended for a brick oven but end up baking it in a home plate oven, the pizza will come out crusted and dry.


What ’ s your front-runner boodle hydration ? I ’ ve read some family cooks go arsenic high as 75-85 % and be very happy with how their pizza came out .


The simplest foods are often the hardest to make, and pizza is no exception to the rule. If you made pizza and it came out thickly and dense, don ’ t bring discouraged. Cooking is all about experiment. And the more you know why food works the manner it does, the better your experiments. immediately that you know that yeast zymosis is what makes your boodle light and aired, try proofing it for a longer time the following time you make homemade pizza. sometimes, you get the “ aeriform ” aspect right, but the pizza comes out besides crusty. If that happened to you, make higher hydration dough ( my front-runner is 70 % ). hcw
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