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    etownitsmeagain
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    Pizza dough is comprised of three main ingredients - gluten, a leavening agent, and oil. Gluten, created from wheat flour and water, gives pizza dough elasticity and allows it to rise. Common leavening agents for pizza dough include yeast, which is best for rising the crust, and baking powder. Olive oil is typically used because of its flavor and ability to make the dough smooth and moist. While substitutes can be used for gluten-free versions, they do not achieve the same taste and texture as dough made from wheat flour, yeast, and olive oil.

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    My accompanying slides to the microteaching exercise for my Information Literacy class!

    Original Title

    The Science Behind a Good Pizza

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    Pizza dough is comprised of three main ingredients - gluten, a leavening agent, and oil. Gluten, created from wheat flour and water, gives pizza dough elasticity and allows it to rise. Common leavening agents for pizza dough include yeast, which is best for rising the crust, and baking powder. Olive oil is typically used because of its flavor and ability to make the dough smooth and moist. While substitutes can be used for gluten-free versions, they do not achieve the same taste and texture as dough made from wheat flour, yeast, and olive oil.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    2K views11 pages

    The Science Behind A Good Pizza

    Uploaded by

    etownitsmeagain
    Pizza dough is comprised of three main ingredients - gluten, a leavening agent, and oil. Gluten, created from wheat flour and water, gives pizza dough elasticity and allows it to rise. Common leavening agents for pizza dough include yeast, which is best for rising the crust, and baking powder. Olive oil is typically used because of its flavor and ability to make the dough smooth and moist. While substitutes can be used for gluten-free versions, they do not achieve the same taste and texture as dough made from wheat flour, yeast, and olive oil.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 11

    THE SCIENCE BEHIND

    A GOOD PIZZA
    M
    LIS 9152: Information
    Literacy
    Summer 2014
    INTRODUCTION
    What goes into a pizza?
    Why do those things go into a pizza?
    Lets have some pizza!

    WHAT GOES INTO A PIZZA?
    GLUTEN
    Gluten, a protein created between wheat flour and water
    Gluten substitutes, usually complex sugars created from plant extracts

    XANTHAN GUM made from corn extracts, makes things thicker and creamy, imitates
    gluten
    LEAVENING AGENTS
    What is a leavening agent?

    Examples of common leavening agents:

    YEAST Use for breads including pizza crust!
    BAKING SODA Use for cookies and pancakes!
    BAKING POWDER Use for muffins and biscuits!

    OIL
    Olive Oil best for pizza because of its flavour and smoothness
    Butter best for all other baking, especially pastry
    TASTING ACTIVITY
    Which pizza is which and why?
    3 pizzas
    Wheat flour and yeast
    Wheat flour and baking powder
    Gluten-free flour, xanthan gum, and yeast
    SUMMARY
    Pizza dough is comprised of 3 main ingredients gluten, a leavening agent,
    and oil.
    A good, standard pizza dough is made from wheat flour that contains gluten
    to incorporate elasticity and expand it, yeast to rise it, and olive oil to make it
    smooth and moist.
    Substitutes can be used, but they wont achieve the same taste and texture.
    QUESTIONS?
    THANK YOU FOR LISTENING!
    Recipe for the pizza: Sallys Baking Addiction


    Contact me!
    M
    etownitsmeagain@gmail.com
    www.etownitsmeagain.blogspot.ca

    SOURCES
    Bobs Red Mill. (2014). Xanthan Gum. Retrieved from
    http://www.bobsredmill.com/xanthan-gum.html
    CookThink. (2014). What is a leavener? Retrieved from
    http://www.cookthink.com/reference/1946/What_is_a_leavener
    Sallys Baking Addiction. (2014). Homemade Pizza Crust Recipe. Retrieved
    from http://sallysbakingaddiction.com/homemade-pizza-crust-recipe/
    The Foodie RD. (2011). Food Science 101: Over Mixing. Retrieved from
    http://thefoodierd.blogspot.ca/2011/10/food-science-101-over-mixing.html
    The Kitchn. (2008). The Difference Between Baking Soda and Baking
    Powder. Retrieved from http://www.thekitchn.com/pantry-basics-whats-the-
    differ-40514

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