Pizza lovers know that the magic of a great pizza starts with the dough. While toppings and sauces get much of the attention, the foundation of any great pizza is its crust. But what exactly makes one pizza dough different from another breads? Why do some crusts come out light and airy while others are chewy or crispy? Mama Mead’s Pizzeria would like to break down the key elements that set pizza dough apart and how different techniques, ingredients, and fermentation methods influence the final result.
The Flour
The type of flour used in pizza dough plays a huge role in its texture, chewiness, and structure. Here are the most common types of flour used for making pizza:
• All-Purpose Flour: Most versatile option that creates a balanced crust, but lacks the strength and elasticity of higher-protein flours.
• Bread Flour: Has a higher protein content around 12-14%, leading to a chewier and more stretchy crust.
• 00 Flour: The traditional flour used for Neapolitan pizza, finely milled and low in gluten, resulting in a soft, light, and slightly crispy crust.
• Whole Wheat Flour: Helps adds a denser texture and a slightly nutty flavor but requires blending with white flour for better elasticity.
Higher protein flours develop more gluten, which creates a chewier texture, while lower protein flours produce a softer crust.
Hydration Levels
The percentage of water in pizza dough hydration level determines its final texture:
• Low Hydration: Leads to a dense and crispy crust, common in traditional New York-style pizza.
• Medium Hydration: A balanced dough that’s chewy with a slight crisp, often used for classic American pizzas.
• High Hydration: Results in an airy, open crumb and soft interior, perfect for Neapolitan and artisan-style pizzas.
Higher hydration levels create bigger air pockets, leading to a softer and more delicate crust, while lower hydration makes the dough firmer and crunchier.
Yeast & Fermentation
Fermentation is the process where yeast consumes sugars and produces gases that create rise and flavor. The length of fermentation has a major impact on the dough:
• Short Fermentation: Produces a neutral-flavored crust with mild yeast activity.
• Cold Fermentation: Develops deeper flavors and a better texture as the dough matures.
• Natural Fermentation: Uses wild yeast, creating a tangy and complex flavor.
Longer fermentation enhances the flavor and texture, while a quick fermentation results in a more basic dough.
Baking Method
The temperature and baking surface affect the final texture of the crust:
• Wood-Fired Ovens: Super-high heat creates a blistered, leopard-spotted crust with a soft interior, as seen in Neapolitan pizza.
• Conventional Ovens: Produces a balanced, slightly crisp crust, typical of New York and homemade pizzas.
• Cast Iron & Pan Pizzas: Uses lower oven temps but retains heat longer, resulting in a thicker, crispier crust.
Higher temperatures create fast-baking, airy crusts, while lower temperatures lead to a slower bake and crunchier results.
Restaurant Offering Dine-In, Pick-Up, Delivery & Catering of Pizza, Wings, Salads & More in Longmont, CO (Just Minutes from Boulder, Hygiene, Lyons, Niwot, Lafayette, Louisville, Broomfield, Berthoud, Loveland & Denver Colorado)
The best pizza dough depends on your personal preference and the style you are aiming for. If you are looking for a great tasting pizza, come on down or order online at Mama Mead’s Pizzeria today.
