What is water temperature?
When making pizza dough, the water temperature plays a significant role. If you get this right, you’ll have better control over the dough, so water temperature is not just a minor detail; it directly influences the fermentation process and, consequently, the overall quality of the end-product.
When we discuss water temperature, it involves two distinct scenarios. The first relates to the general dough preparation, where water, at a specific temperature, is incorporated into the flour. This foundational step sets the stage for the entire baking process, influencing the texture, flavor, and rise of your pizza. The usual approach is to use cold water for kneading dough in warm weather and lukewarm water in cold weather, but this also depends on the kneading technique. If kneading by hand, the water temperature is less crucial. However, when using a machine, it’s advisable to use cold water due to the friction generated by the machine, which can lead to the dough heating up. The second scenario where water temperature plays an important role is when working with active dry yeast (ADY). In this case, the water must also be set at a specific temperature to optimally activate the yeast.
Why worry about water temperature?
The importance of accurately controlling water temperature cannot be overstated. It directly affects the texture, taste, and consistency of your dough. Here are some reasons why you should be concerned about water temperature:
- Final dough temperature
The water temperature you use in your dough is a critical factor that directly impacts the final dough temperature. In other words, water temperature influences the speed of fermentation. When the water temperature is too low, pushing the final dough temperature below 60.8°F(16°C) will slow down the fermentation process. This can lead to a weak gluten network, resulting in a pizza with a dense texture and minimal air bubbles. On the flip side, if the water temperature veers towards the higher end and the dough surpasses the range of 86-95°F (30-35°C), it triggers an overactivation of the yeast, causing the fermentation to proceed too rapidly and uncontrolled. The outcome? Dough that has fermented excessively, making it challenging to shape into a pizza base. - Yeast Activity
When incorporating ADY into your pizza dough, managing water temperature is crucial because it directly influences yeast performance, as yeast thrives best within a specific temperature range. During the drying process, conducted by manufacturers, yeast cell membranes become more porous. When preparing your pizza dough and using ADY, the initial step involves dissolving the yeast in water. Warm water facilitates rapid cell membrane recovery, enhancing yeast performance, while cold water slows down recovery and may cause yeast cells to leak into the water. This leakage affects yeast activity and dough consistency, leading to the potential loss of soluble components that contribute to enzyme activity, which influences the taste and texture of the pizza. Enzyme activity, simply put, refers to the capability of tiny helpers (enzymes) to perform specific tasks. In dough, enzymes play a crucial role in breaking down molecules, influencing both texture and flavor.
Too hot water can lead to uncontrolled fermentation or even harm the yeast. In simple terms, it’s about ensuring yeast gets back to its normal state after drying, so it can do its job in the dough without losing important components. Optimal yeast activation is achieved with lukewarm to warm water. The ideal temperature for this recovery is around 90˚F – 95˚F (32˚C – 35˚C). Temperatures exceeding 115˚F (46˚C) can cause severe damage to the yeast.
How to calculate water temperature
Dough temperature is affected by four main factors: water temperature, flour temperature, room temperature, and the heat generated by the friction of mixing (when kneading with a dough machine). Of these, the easiest factor to control is water temperature.
This blog helps you calculate dough temperature based on water temperature.
Tips and tricks
Getting the water temperature right needs attention and a bit of precision. Here are some simple tips and tricks to help you perfect your dough when it comes to water temperature:
- Thermometer
Get a good thermometer to measure water temperature. This ensures your results are consistent and helps you follow your recipe accurately. Avoid infrared lasers (pyrometers); a thermometer that you can stick in the water works best. - Cold water
If it’s warm and you’re kneading dough, keep a bottle of water in the fridge. This makes it easy to add cold water to your dough if needed. - Ice cubes
In hot weather, temperatures can rise quickly. If you’re using a machine to knead your dough, you’ll need ice-cold water. The easiest way is to prepare ice cubes well in advance, like a day before, so you can effortlessly make your dough without any struggles.
By Safia Abali
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techniques