Pizza dough is one of the essential components of a delicious, homemade pizza. It’s the foundation on which all the other toppings are placed, and it can make or break your effort.
There are a few different types of pizza dough, each with its own unique flavor and texture. Depending on the type of dough you use, you can create a variety of pizzas that appeal to different tastes. From classic Neapolitan to light and airy focaccia, let’s take a look at the different types of pizza dough and how to use them.
Neapolitan pizza dough is the classic Italian style of pizza dough. It’s made with only three ingredients: flour, water, and salt. It’s usually left to rise for a few hours and then hand-stretched and cooked in a wood-fired oven at a high temperature for a short period. The resulting pizza is thin, crispy, and chewy with a slightly smoky flavor.
48-hour Fermented Pizza Dough
48-hour fermented pizza dough is a type of dough that has been left to rise for a minimum of two days. This gives the dough more flavor, as the yeast has more time to break down the starches in the flour.
The flavor of this dough is more complex and the texture is more chewy than a Neapolitan pizza. It cooks more quickly than a Neapolitan pizza, and is best cooked in a standard oven.
Sourdough Pizza Dough
Sourdough pizza dough is a type of dough that is made with a sourdough starter. This type of dough takes longer to make, as the starter needs time to ferment and develop its flavor.
The flavor of sourdough pizza dough is tangy and slightly sweet, and the texture is light and airy. This type of pizza dough is best cooked in a wood-fired oven, as the high heat helps to create a crisp crust.
New York Style Pizza
New York style pizza is a type of pizza that originated in New York City. It is characterized by a thin, hand-tossed crust that is crispy on the outside and chewy on the inside. This type of pizza is traditionally topped with tomato sauce and cheese, though other toppings can be added. New York style pizza is best cooked in a standard oven, as the high heat helps to create a crispy crust.
100% Biga Pizza Dough
100% Biga pizza dough is a type of pizza dough made with a biga, a type of Italian pre-ferment. The biga is made with flour, water, and yeast, and is allowed to ferment for a few hours before the pizza dough is made. This type of pizza dough is characterized by a light, airy texture and a slightly tangy flavor. 100% Biga pizza dough is best cooked in a wood-fired oven, as the high heat helps to create a crisp crust.
In conclusion, there are many types of pizza dough. The possibilities are endless, from thin crust to thick crust, from classic Italian to New York-style, from wood-fired to gluten-free. Whether you are a beginner or an expert pizza chef, you can find a pizza dough that suits your needs. With a little research and experimentation, you can discover the perfect pizza dough for your next masterpiece.
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