Many people are on a constant debate when it comes to choosing the perfect pizza toppings, causing a rift in different cities and communities as everyone argues which deserves to be on top. While it’s easy to focus on the toppings, sauce, and cheese, the type of dough can change the game altogether when it comes to the pizza anatomy.
The dough is the foundation behind every delicious pizza, but not all dough is the same. For home cooks looking to find industry secrets they can use to create the best homemade pizza, the list below should clue you in on key facts to know about three heavy-hitters in the pizza world:
1. Breaking Down the Classics on Neapolitan Pizza Dough
The best way to start is to look back to the beginnings of pizza in Naples, Italy. Compared to the meat lovers, veggie delights, and other playful pizza pies you know today, Neapolitan pizzas prove that there’s beauty in simplicity. However, don’t be fooled by its bare face as making the dough in Naples-style pizza is the most challenging to this day.
You only need flour, water, salt, and yeast, but the secret behind its iconic texture and flavor is its fermentation period. It’s a crucial stage that involves letting the dough rest to let it rise and ferment, which breaks down the starches into simple sugars.
The primary goal behind this stage is to create a better gluten formation, allowing the pizza to develop a crispy crust while maintaining a soft, chewy interior texture. When you look at a Neapolitan pizza, you should see huge bubbles.
What’s Different?
After kneading the dough, it’s best to let it cold ferment by leaving it in the fridge for three to five days. It’s the easiest way to develop the dough’s distinct flavor profile and tender-crisp texture. As for the type of flour to use, finely milled flour such as “00” is the best choice, though any bread flour is a great alternative too.
2. Embracing Modern Tastes with New York-Style Pizza Dough
It’s easy to think that the thin crust of New York-style pizza is similar to Neopolitan, but there’s a major difference in its looks, taste, and texture. For the appearance, it lacks the iconic “leoparding” in Neapolitan pizzas since New York staples use a cooler-burning oven.
While many associate New York’s finest pizzas with a cracker-like texture, it couldn’t be farther from the truth as it often takes on a thin crust that is sturdy enough to carry itself but has enough textural give to fold it down the center and achieve the “New York Fold.”
What’s Different?
Neapolitan pizzas only take a minute to cook as it’s best baked in ovens with ultra-high temperatures, but a New York pizza needs 12 to 15 minutes to achieve its distinctive texture. Not to mention, the addition of oil and sugar can also reduce the dough’s gluten formation, resulting in a thinner yet sturdier finish for the dough.
The Bottom Line: Exploring Different Dough-Making Techniques for Three Iconic Pizzas
Playing around with different toppings and cheeses for your pizza is a fun way to expand the iconic dish and tailor it according to everyone’s unique tastes, but there are some hard rules to follow when it comes to the heart of every pizza: the dough!
Making the perfect dough requires constant practice, so if you want to sate your cravings without putting your hands to work, there’s nothing wrong with putting your favorite pizzeria on speed dial to get your fix!
Why Dine with Us?
If you’re craving to indulge in something delicious and healthy in every bite, check us out at Doreen’s Pizzeria. We’re the best pizza restaurant in Dyer, Indiana, that serves a hearty selection of unique pizza options that can take you for a gastronomic ride. Get in touch with us today and check out our healthy options – from supreme veggie toppings, gluten-free pizza, and more.