Authentic Italian Pizza: How to make a genuine homemade Italian pizza, focaccia and sheet pan pizza. Professional recipes, techniques and a step-by-step guide to master your own sourdough by Tommaso Sorrentino

Author:Tommaso Sorrentino [Sorrentino, Tommaso]
Language: eng
Format: azw3, mobi
Published: 2020-05-12T16:00:00+00:00

While still being this phase, another process, just as important as leavening, takes place: the dough maturation. Unfortunately, This phase is not well known, but going against popular belief, it can be made with all types of yeast and dough. Maturation is a set of processes that transform more complex structures such as starches, proteins, and fats into simpler elements. However, this takes a little longer than leavening. If the maturation process is not completed, it will be up to our stomach to dismantle starches and gluten, recalling the need for water to bring to completion the breakdown. This will cause thirstiness and heaviness in the stomach. For this reason, when preparing the pizza dough - or every type of dough that requires leavening, it is essential to calibrate the time and temperature variables well.

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