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Bibliography
"A Slice of History: Pizza Through the Ages." History.com. A&E Television Networks, 27 July 2012. Web. 22 Jan. 2014. <http://www.history.com/news/hungry-history/a-slice-of-history-pizza-through-the-ages>.
"How to make pizza." : How to Make Pizza Dough. N.p., n.d. Web. 27 Jan. 2014. <http://howtomakepizzas.blogspot.com/2009/04/how-to-make-pizza-dough.html>.
"Harnessing the Power of Fermentation Part 2: The Long and Short of Pizza Dough." Yeast Fermentation in Pizza Dough. N.p., n.d. Web. 29 Jan. 2014. <http://www.starchefs.com/cook/features/fermentation
Interesting Facts
Yeast should be kept in a cold and dry area and should be reduced daily to keep it healthy
Yeast transforms carbohydrates into alcohol and carbon dioxide. The alcohol is why the crust has an aroma and soft texture. The carbon dioxide is why there are air pockets that bubble.
The Living organism that performs fermentation in pizzia is yeast
Current research on this type of fermentation
In pizza you need to use yeast sparingly or it may continue to ferment after it leaves the oven
Fermentation time should be proportionate to the protein content of the flour.
Hours: Lower protein content
Days: Higher protein content
When was pizza discovered?
Pizza was founded in 1889 by the greeks of Naples
Evolution Of Yeast Fermentation
1. Put yeast in a bowl, and add sugar and warm water to it
2. Mix
3. Wait 5-10 minutes for it to release a few small bubbles
4. Take Bread Flower, salt, and milk and pour it into the batter, then add yeast
5. Knead dough for about 10 minutes, then slightly oil a bowl and put the dough in it
6. Poke dough with your finger about 3 times
7. Cover dough and allow it to rise for about 2 hours
8. Scoop out dough and knead it until it clings to what you are kneading it on