Delicious pizza with a variety of toppings… Surely the mere mention of this Italian dish makes your mouth water and you want to taste it. And you can do this at any time, ordering a flatbread with stuffing in a restaurant, or cook it at home. But what kind of dough is used for pizza by professional chefs, and to which option should you lean your own choice?
What kind of dough to choose for pizza?
It’s actually very simple, and which dough to choose depends on what kind of pizza you want.
Yeast-based pizza dough has a number of advantages:
- The finished pizza stays soft;
- The base is easier to roll due to its elasticity;
- At the time of baking the flatbread will rise, which will be appreciated by fans of a puffy version of the pizza from Naples.
Yeast-free pizza dough is ideal for thin bases. It rolls well, and after baking, the pizza base has a savory and appetizing crunch. In addition, it is kneaded quite simply and in minimal time. This dough will appeal to people who watch out for a figure. After all, it contains less sugar and carbohydrates.
If the first two options do not suit you, it is quite possible to take and puff pastry for pizza. Thanks to the thin layers of butter it contains, it will delaminate at high temperature. At the output we get a crisp and appetizing base, and such a pizza is sure to please all the guests.
What kind of dough to make a pizza, it is up to you to decide. The main thing is to use delicious and varied toppings for the dish, and if possible, choose to bake in the oven or on the fireplace. Then the pizza will be even more delicious with any dough and will have a nice smoky flavor.