The secrets of making useful pizza dough are revealed

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The chef said that when preparing any for any dish, including pizza, it is important not only to know the recipe, but also to understand the very “chemistry” of baking. According to him, it took him almost three years to come up with his own recipe for a more “healthy” pizza dough. He shared his cooking secrets.

The first and most important is the choice of flour. He believes that it is best to use coarse flour. However, it is more expensive than type 00, which, in turn, is the most refined and crushed. But the chef notes that 00 is devoid of almost all vitamins and minerals.

Using the variety that he advises, the body receives more fiber and other useful substances.

The chef said that it makes it rise dough for at least 36 hours. As a rule, in pizzerias, the dough rises for no more than five hours, which makes it very difficult for the stomach. The long fermentation process breaks down the gluten in bread, which makes it easier to digest. Dough prepared according to these rules is also recommended for people who suffer from gluten intolerance.

In addition, such “light” dough helps to avoid bloating. Research shows that when it is not fermented before it enters the stomach, the body is forced to break it down on its own.

This, in turn, contributes to gas formation. It is noted that coarse flour has a lower glycemic index. The particles in it are larger, so the final product is more difficult to digest.

But actually this is a good thing, as the slow absorption into the bloodstream does not allow the blood sugar level to rise.