Have you earned yourself: Star chef Steffen Henssler reveals the pizza trick of the professionals
Have you earned yourself: Star chef Steffen Henssler reveals the pizza trick of the professionals.
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Summary
Have you earned yourself: Star chef Steffen Henssler reveals the pizza trick of the professionals. Extra tip: If you want the dough even more aromatic, replace part of the flour: Tipo 00 is an ultra-fine common wheat flour that makes the dough more elastic, while durum wheat flour (Semola) comes from a different type of wheat, is coarser ground and makes the soil more crispy and rustic - Both improve the pizza dough, but in completely different ways. Then a cool basement room is also suitable, as long as it is constantly below 18 degrees.
Furthermore, During the 24 to 48 hours, enzymes break down complex starch chains in the flour, producing aroma substances and fine gas bubbles in the dough. Only 1 to 2 grams of fresh yeast on 575 grams of flour mean: The dough works slowly, develops aromas and becomes much more healthy than with fast variants. Actively you are hardly busy, the kneading itself takes only a few minutes.
In addition, Why long walking time makes the pizza dough so special Steffen Henssler’s pizza dough brings Italian aroma to the home oven. © IMAGO / Anadolu Agency / IMAGO / Christian Schroedter Lange Doughführung is standard in Italian pizzerias.
Cross-referenced from 2 sources.
Factual coreconfirmed by several independent voices
Have you earned yourself: Star chef Steffen Henssler reveals the pizza trick of the professionals.
reliability low1/2 sourcesExtra tip: If you want the dough even more aromatic, replace part of the flour: Tipo 00 is an ultra-fine common wheat flour that makes the dough more elastic, while durum wheat flour (Semola) comes from a different type of wheat, is coarser ground and makes the soil more crispy and rustic - Both improve the pizza dough, but in completely different ways.
reliability low1/2 sourcesThen a cool basement room is also suitable, as long as it is constantly below 18 degrees.
reliability low1/2 sourcesDuring the 24 to 48 hours, enzymes break down complex starch chains in the flour, producing aroma substances and fine gas bubbles in the dough.
reliability low1/2 sources24 to 48 hours in the cooling may be.
reliability low1/2 sourcesOnly 1 to 2 grams of fresh yeast on 575 grams of flour mean: The dough works slowly, develops aromas and becomes much more healthy than with fast variants.
reliability low1/2 sourcesActively you are hardly busy, the kneading itself takes only a few minutes.
reliability low1/2 sourcesWhy long walking time makes the pizza dough so special Steffen Henssler’s pizza dough brings Italian aroma to the home oven. © IMAGO / Anadolu Agency / IMAGO / Christian Schroedter Lange Doughführung is standard in Italian pizzerias.
reliability low1/2 sources
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