pizzadeeg

Pizza dough, or pizzadeeg in Dutch, is a leavened dough used as a base for pizza. Typically composed of flour, water, yeast, and salt; olive oil is sometimes included. The gluten formed during mixing gives dough elasticity and structure to hold toppings during baking. The flour type influences texture: traditional Neapolitan pizza uses finely ground 00 flour with high protein content, while home cooks may use strong bread flour or all-purpose flour. Hydration (the water-to-flour ratio) commonly ranges from about 60% to 65% for hand-kneaded dough, higher hydration yields lighter, more blistered crust.

Common methods include straight dough, where all ingredients are mixed and kneaded, and pre-ferment methods such as a sponge or poolish that ferment before final dough. Autolyse, a rest of flour and water before salt and yeast are added, can improve extensibility.

After mixing, dough undergoes bulk fermentation, during which gluten strengthens and flavor develops. Temperature and time vary: room-temperature fermentation of 1–2 hours or cold fermentation in the refrigerator for 12–72 hours. Dough is then portioned, balled or shaped, and allowed to proof before stretching into rounds.

Baking is typically done at high temperatures in stone, steel, or deck ovens to achieve a crisp crust with a tender crumb. Traditional Neapolitan pizza bakes in about 90 seconds to 2 minutes at 430–500°C (800–930°F); American styles bake longer at lower temperatures.

Storage: dough can be refrigerated for a few days or frozen for longer storage. Pizzadeeg is versatile and forms the base for many regional styles and toppings.