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Air pockets in the pizza

Have you ever wondered why the edge of the pizza has “air pockets” in it?

The quantity and size of these air pockets make up the cell structure. But how are they formed?

Once the ingredients have been kneaded, when the dough rests, a series of processes occur as a result of the yeast, the strength of the flour, the leavening time and the temperature. The yeast feeds on the sugars in the flour and produces carbon dioxide. With the heat, this gas expands, and gets trapped by the gluten to create the bubbles.

The skill and the expertise of the pizzaiolo handling the dough is vital to prevent the gluten network of fine strands that hold the gas inside the dough from breaking, then, when it's time, to spread the dough out on the pan and bake it, giving the dough the effect we expect when we cut it.

It even has to look the part!

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