bake Special Report - Pizza 2021 - 22

edges, gooey layer of cheese (right
to the edge), and thick yet delicate
crust, it has a texture and taste that
make you want more. Plus, the crust
has just five simple ingredients.
This recipe incorporates four
baking " tricks. "
1. An untraditional, nearly
no-knead method of folding
the dough creates airy pockets
in the crust.
2. An overnight refrigerated
rest allows the dough time to
develop maximum flavor.
3. Baking in a cast iron pan makes
an audibly crispy crust for
your flavorful assortment of
toppings.
4. And finally, the unique layering
of cheese beneath the sauce
acts as a barrier to minimize
sogginess.
For pizza makers, the bookends of
the process for making great pizza
are critical, explains Jeff Yankellow,
director of bakery food service sales
for King Arthur Baking Co.
" Making great dough including
mixing and fermentation are going
to lay the groundwork for success, "
he says. " There is no perfect method.
It depends on the style of pizza.
The cooking of the pizza is critical
in impacting the results. Time and
temperature should not be overlooked
as far as tools to create a
specific style. "
As for the essential elements of an
amazing pizza crust, he adds, everything
is important. " Flour selection,
ingredient quality, fermentation
Dave Krishock of Grain Craft offers valuable
advice for producing premium crusts.
22
profile, shaping technique, oven
type, oven temperature, time
of baking, etc. " Yankellow says.
" Amazing is a result of many small
things done well. "
When it comes to choosing a
great flour for producing pizza,
Yankellow points out this question
is best answered with a question.
" What style of pizza do you want
to make? " he asks. " New York style,
Neapolitan, deep dish, etc. Do you
want crispy or chewy or a maybe
a little of both? Thin crust or thick
crust? All white or some whole
grain? Long fermentation or not?
Quick cooking at high temperature
or long and slow? "
The flour choice will affect many
things in the raw stage including
mixing and fermentation tolerance,
fermentation activity, and extensibility,
he explains.
If you want more rise on the crust
and more chew you will want flour
with a higher protein content.
If you want a softer bite and a
melt in the mouth texture you will
choose lower protein.
Some pizza makers blend flours
to get the best from two different
types, he points out. Flour for pizza
that is going to be baked very hot
will generally be unmalted, so the
crust doesn't get too brown too
quick. It's all subjective and there
are so many " right " choices.
" Let's not forget flavor. Flour will
impact flavor, " Yankellow says. " The
inclusions of any whole grain flour
and at what level will also have an
impact on taste. "
When it comes to choosing a
great flour for producing pizza,
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
GRAIN CRAFT
http://www.bakemag.com

bake Special Report - Pizza 2021

Table of Contents for the Digital Edition of bake Special Report - Pizza 2021

bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
bake Special Report - Pizza 2021 - 3
bake Special Report - Pizza 2021 - 4
bake Special Report - Pizza 2021 - 5
bake Special Report - Pizza 2021 - 6
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https://digital.bakemag.com/sosland/bake/2019_03_01
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http://digital.bakemag.com/sosland/bake/2018_12_01
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http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
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http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
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http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
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http://digital.bakemag.com/sosland/bake/2015_03_01
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http://digital.bakemag.com/sosland/bake/2013_06_01
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