How to Make Air Form in Pizza Dough

PIzza crust and bread are made the same way.

The air that forms in raw pizza and bread dough is actually carbon dioxide. The process is called leavening. The carbon dioxide is produced by living microorganisms called yeast that are intentionally added to the dough to make it rise. For dough to rise, the flour must contain a protein called gluten, yeast and water must be added, the yeast must be alive, the gluten must be thoroughly mixed with the yeast by kneading it, and the dough must have a warm place to rest. Does this Spark an idea?

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1 teaspoon instant yeast
1/4 cup warm water
4 1/2 cups unbleached high-gluten bread flour or all-purpose flour
1 3/4 teaspoons salt
Large bowl
1 1/2 cups cold water
Dish towel

Instructions

- 1
  
  Proof the yeast by stirring it into 1/4 cup of warm water. Proofing yeast ensures that the yeast is alive. If bubbles appear on the surface of the water within 10 minutes, the yeast is proofed. If bubbles do not appear, buy fresh yeast.
- 2
  
  Mix the flour and salt in a large bowl with your hands. Add the proofed yeast. Roughly mix the proofed yeast into the flour with your hands.
- 3
  
  Add 1 1/2 cups of cold water to the flour and vigorously knead the dough with both hands for at least 15 minutes until the wet and dry ingredients are thoroughly mixed and the dough is stiff and moist, but not wet, to the touch.
- 4
  
  Form the dough into a smooth ball with your hands. Cover the bowl with a dish towel.
- 5
  
  Set the bowl in a warm place. Check on the dough after an hour. The ball of dough should approximately double in size.
- 6
  
  Deflate the ball of dough by punching it with your fist. Knead the dough for another five minutes. Form the dough into a ball, cover the bowl and let the dough rest in a warm place until it rises a second time.