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Active Dry Yeast Pizza Dough Recipe

Yeast is a biological leavening agent that uses sugar in flour and ingredients as nutrients to produce carbon dioxide, alcohol and other by-products (organic acids), thereby making the dough expand and loosen, accelerate gluten expansion, improve the flavor of the product, and also improve the flavor of the product. Can increase the nutritional value of products.

· Making products loose

Yeast will use the energy provided by flour and sugar to ferment, producing a large amount of carbon dioxide. Due to the formation of gluten network tissue, these gases will remain in the dough, causing the dough to expand in volume and the internal tissue to be loose and porous.

· Expand gluten

The carbon dioxide gas produced by yeast fermentation is retained in the dough, which improves the dough’s ability to hold air, thereby enhancing the expansion of gluten. However, the application of chemical leavening agents cannot achieve such an effect.

· Improve dough flavor

During the fermentation process, the dough has undergone a series of complex biochemical reactions, producing organic compounds such as organic acids, alcohols, ketones, and esters, thus forming a unique fermentation aroma and a unique baking aroma, which is rich and attractive. people.

· Increase nutritional value

Protein accounts for almost half of the dry matter content of yeast, and the content of essential amino acids for the human body is also sufficient. Among them, the content of lysine, which is relatively lacking in grains, is high. On the other hand, it contains a large amount of vitamins B1, B2 and niacin. Therefore, yeast can improve the nutritional value of fermented foods.

In this way, the role of yeast is very extraordinary. Yeast can be regarded as the driving force for dough fermentation. The quality of yeast directly affects the entire pizza making process and the quality of the finished product. Bad yeast can even cause the entire production to fail, so the selection of yeast is very important. Therefore, pizza chefs must know how to compare carefully and choose yeast reasonably.

1. Reference formula

High-gluten flour: 10 kg
Fermented baking powder: 50 grams
Yeast: 100g
Table salt: 100 grams
Water: 5.5kg
Sugar: 1kg
Butter: 800g

2. Introduction to the technology of using fermented baking powder for pizza dough

(1)Reference dosage of fermented baking powder for pizza dough

The usage ratio of fermented baking powder for pizza dough is generally 0.5%, that is, 25 grams of pizza dough fermented baking powder is used for 10 pounds of flour.

(2)Reference dosage and instructions of yeast
Active dry yeast is mostly used in making pizza dough, and the dosage is 1% (based on flour).

(3)Instructions on choosing flour for pizza dough

Choosing low-gluten flour will result in poor air-entrainment due to poor gluten quality of the dough, and the baked pizza dough will not be full. Therefore, high-gluten flour should be used when making pizza dough. The effect is recommended!

(4)Instructions on water consumption for pizza dough and noodles

The water consumption for fermenting baking powder and dough for pizza dough is generally: 0.55 kilograms of water for 1 kilogram of flour.

Note: Mixing dough with warm water will speed up the dough rising effect. Generally, the temperature of warm water is 30-35 degrees.

(5)Introduction to pizza dough and noodles

After mixing the fermented baking powder and flour, dissolve the yeast, sugar and salt in water and stir, then add butter and knead the dough quickly until a transparent film can be pulled out.

(6)Requirements for pizza dough rising

Place the dough in the proofing room to proof for about 1.5 hours. Temperature directly affects the rising effect of pizza dough. The usual rising temperature requires about 35 degrees and the humidity requires 80%.

Criteria for judging the proofing results of pizza dough: The proofed dough is one to two times larger than the original dough and has a uniform network structure inside.

(7)Introduction to pizza dough forming and baking

Roll the rested dough into a round shape of suitable size (note that it is thin in the middle and thick at the edges so that the pizza has edges), place it on the pizza pan, punch holes for ventilation, brush with egg wash, and add auxiliary ingredients according to personal preference , then put it into the preheated oven (240℃ for upper heat and 250℃ for lower heat) and bake for 8-10 minutes.

It should be noted that when baking pizza dough, you can use pizza dough fermented baking powder according to the above method, but the shaping and baking methods of pizza dough still follow the original habits and processes.


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