bake Special Report - Pizza 2021 - 23

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. "
Looking forward
Tom Santos is a field sales rep
at General Mills Foodservice and
part of an esteemed team of dedicated
flour experts known as the
Doughminators™ who are frequently
tapped for their technical expertise
with making pizza crust.
Chef Tim Trainor is a member of
the Chefs of the Mills-specialized
culinary professionals at General
Mills Foodservice who immerse
themselves in the industries they
serve-offering training, ideas
and inspiration to help operations
succeed.
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
tips from
BAKERS:
Want to add your own favorite
toppings beyond red sauce
and cheese? Vegetables or
meats should be cooked
before arranging them in a
single layer atop cheese and
sauce. Feel free to experiment
with other sauces, too; pesto
or white sauce are great alternatives
to tomato. One hint:
To avoid potential sogginess,
stick to the same quantities
and layering process for sauce
and cheese.
If you're serving the entire
pizza (no leftovers) right
away, you can serve it right
from the pan if desired. We
don't recommend using a
knife to cut the pizza in the
pan; it might mar your cast
iron's surface. Instead, after
loosening the edges, use a
spatula to partially lift the
pizza out of the pan, then
cut a wedge using a pair of
standard household scissors
or kitchen shears. Remove
the wedge and repeat until
you've cut and served all of
the pizza.
23
©PHOTOOLIVIA - STOCK.ADOBE.COM, JOHN UNREIN
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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bake Special Report - Pizza 2021 - 30
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bake Special Report - Pizza 2021 - 38
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
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https://digital.bakemag.com/sosland/bake/2020_11_01
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https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
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