A proper maturation of the dough allows to achieve a good, digestible pizza that is therefore appreciated by customers. OperaPrima is the professional Pizza Shaper that can stretch the dough without altering the gluten shield and maintaining all the benefits of the maturation process.
The maturation of the dough is one of the most important phases of the entire preparation process of a good pizza, functional to achieving a high quality result.
If a dough is subjected to a long and correct maturation, it will be tastier and more digestible.
Let’s try to clarify and understand, even from a scientific point of view, how the maturation times of the dough affect pizza result and which can be some useful tips for those who work in a pizzeria.
What is maturation?
Maturation, as part of the preparation of a pizza dough, is the phase in which complex substances are transformed into simple substances. It includes hundreds of processes among which, the most evident and known, is leavening. The latter is nothing more than the increase in the volume of the dough due to the fermentation action of the yeast: it produces carbon dioxide which remains trapped in the gluten structure.
Why good maturation improves the result?
So why is the good maturation of the dough important to ensure a better result?
The reason derives from the role of enzymes which have already carried out their work for a long period of time and therefore have already broken down the elements within the dough. Consequently, when we eat a pizza with a longer maturation, our body have to work less to break down the food: it is for this reason that the pizza will be much tastier and more digestible with greater appreciation from customers.
So why is the good maturation of the dough important to ensure a better result?
The reason derives from the role of enzymes which have already carried out their work for a long period of time and therefore have already broken down the elements within the dough. Consequently, when we eat a pizza with a longer maturation, our body have to work less to break down the food: it is for this reason that the pizza will be much tastier and more digestible with greater appreciation from customers.
The ideal times for a good maturation
At this point the question is: what is the appropriate time for a good maturation and therefore to obtain a high quality pizza dough?
The answer is of course not unique but depends on a series of factors that affect the dough. Let’s have a look at them.
Flour strength
Strength is the main parameter that identifies the ability of this ingredient to sustain long leavening: the stronger a flour is, the more it is able to retain the fermentation gases without causing alterations in the gluten shield.
Here below, based on strength, the ideal times for a good maturation:
Denominazione | Forza (W) | Tempi di maturazione |
Farine deboli | 150-200 | 8 ore |
Farine poco rinforzate | 200-250 | 24 ore |
Farine rinforzate | 250-300 | 48 ore |
Farine forti | 300-400 | >72 ore |
Temperature
The dough must be placed in the fridge at a temperature of 2/4 degrees Celsius which allows the leavening process to be slowed down to ensure that it coincides with the times required for proper maturation.
Salt
It plays an important role in the control of fermentation, in the formation of gluten and in the stabilization of some emulsions. It should be added at the end of the preparation.
Humidity
It is an element that can arrest the action of bacteria. For this reason, it is necessary to store the dough in a dry and sheltered place.
The correct stretching of the dough
You may think that at this point the game is done and once these indications are respected an excellent result is assured. Unfortunately, this is not the case because there is another element that affects the result: the stretching of the dough.
In fact, if this operation is done incorrectly, for example by subjecting the dough to heat or in an aggressive and hasty way, it can jeopardise the benefits given by the maturation times and alter the gluten shield compromising the result. This is where the experience of those who stretch the dough comes into play, but most of the time it is necessary to respond quickly to customer requests, especially in a typical evening of work and, moreover, the limited availability of skilled labor do not allow this operation to be carried out correctly.
So, how is it possible to stretch the dough to perfection?
A valid solution is the new Pizza Shaper OperaPrima which allows you to stretch doughs made up of type 00 and 0 flour in a short time and obtain a high quality result thanks to a patented cold working system that keeps intact all the benefits of maturation process.
This is possible thanks to a patented cold working technology that simulates expert hands and opens the dough gently.
If you have any curiosity or questions regarding the maturation times of the doughs, write us below to ask for more information: we are at your disposal to share tips and ideas!
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