Part 3/7:
Additional Ingredients
Alongside flour, the essential ingredients include salt, sugar, and dry yeast. The host provides precise measurements for both the small and large batches, ensuring viewers can replicate the process accurately. A special enzyme is introduced to enhance dough quality, helping with elasticity and texture, producing pizzas that are exceptional in appearance and taste.
Mixing and Kneading: Techniques for Success
When mixing dry ingredients, the host suggests using a whisk for uniformity, which saves time and minimizes mess. After incorporating liquid ingredients, particularly cold water, the dough is mixed or kneaded until smooth. Emphasis is placed on the necessity of achieving a "smooth" dough, as this texture is crucial for proper fermentation and baking.