Milk (liquid): Strengthens gluten, helps crust brown, softens the crumb. An enzyme in milk slows the growth of the yeast and it can break down the protein in the flour and weaken the dough.
You can also replace the water with milk for a softer crust if you prefer. Oil- I like to use extra virgin olive oil because it provides a nice flavor to the dough. It also keeps it tender. Sugar- just a tiny bit to help feed the yeast.
In addition to the water and flour ratio (humidity level) in the dough recipe itself, the type of water that you use in pizza-making can significantly alter your results. The truth of the matter is that the consistency of your pizza dough will vary greatly depending upon the type of water that is used when making it.
You can substitute beer for water. No problem. But you'll still need to add yeast.
Higher hydration will make the dough rise faster because the extra water will speed up the biochemical reactions of the yeast. In simpler words, the extra water allows the yeast to move more freely throughout the dough, causing a faster rise.
Water is the second most important factor that affects your pizza crust when you bake it. More water, also known as higher hydration, makes a softer dhydration is airy and crispier when baked.
The more hydrated doughs rise faster than the less hydrated doughs. Therefore, in your first time with this kind of dough, you must control the fermentation time because it can be faster than you accustom.
Water is necessary for yeast fermentation and reproduction; softer doughs will ferment more quickly than dry doughs. Water is responsible for the consistency of bread dough. The temperature of water can be varied in order to obtain dough of the correct temperature.
The higher the humidity, the more water the flour will absorb from the air, thus increasing the hydration. You may therefore have to lower the hydration if you live in a very humid place. Likewise, low humidity will decrease hydration, so you may want to add more water to the dough if you live in a dry place.
For the best results in a home oven, we recommend hydration of 65-70%. The reason for this increase in hydration is because the pizza will need to stay in the oven for a longer amount of time, therefore more moisture is evaporated.
Water vs milk
Milk produces a softer loaf with a finer crumb due to its higher fat content. It also gives richer flavour and browns more easily than a water-based dough because of caramelizing lactose sugars. It also has a longer shelf life due to the fat it contains.
Dough with not enough water will not only feel dry to the touch, but will also be difficult to stretch. If that's the case, you'll want to add water before the dough has the chance to proof and damage the gluten. Add the water little by little until the dough is wet, but not sticky.
Water is essential to the final texture of the dough, the ability of the yeast to ferment and for the formation of gluten, the protein responsible for a delightfully chewy and crisp crust. Water is also the second-largest ingredient in pizza dough, so quality is of utmost importance.
In the dough stage, milk increases water absorption. Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively.
Milk can help neutralize the spiciness of the pizza
It's proven that milk can help soothe the burning sensation that dances on your taste buds when you indulge in a spicy dish. Filling up a goblet with a hefty pour of cool milk may be the perfect accompaniment to those slices that pack a little more heat.
Yeast makes the dough rise. I use instant yeast, which may also be referred to as rapid-rise, quick-rise, or bread machine yeast (this is confusing, but they are all the same thing). Active dry yeast, often referred to as regular yeast, may also be used, but it will take lengthen the rising time by about 50%.
Cook's Illustrated says to make cold water doughs for bread and pizza recipes because they benefit from long, slow, yeasted rises. The cold water maintains the gluten structure that traps gasses produced by the yeast and adds flavor to the bread.
When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten. Gluten is what helps create a stretchy texture, allowing the dough to stretch without breaking.
The idea is simple: minerals dissolved in water (mostly magnesium and calcium) can help proteins in the flour bond together more tightly, forming a stronger gluten structure, the network of interconnected proteins that give dough its strength and elasticity.
If a dough seems dry it could be because the liquid isn't evenly distributed. The center of the dough can often be wet while the outside is dry. Give the dough a little extra kneading, just until it comes together, and that alone might be enough to fix it. If using a stand mixer, try finishing the dough by hand.
More water means more ride from the yeast, as it lets the yeast move more freely through the dough, this results in a faster rise. Think of those thick, bulky based pizzas, this is usually a result of this.
Hydration is calculated by taking the weight of water or liquid in a recipe and dividing it by the weight of flour to get a percentage. Remember that hydration = water / flour. So in the recipe above, if water is 750g and flour is 1,000g, the total hydration of the dough is 750 / 1,000, or 75%.
The more gluten, the more elastic, stretchy and strong the dough will be. Mixing gluten and water results in a dough that almost feels like rubber. Wheat flour contains 6 to 12 percent gluten, enough to provide a gluten network that holds the carbohydrates together.