The essential elements

Master the foundational crust by breaking down the role of each major ingredient.

Glorious Gluten

The transformation of dough begins when two opposing yet complementary strands of gluten come together when flour is mixed with water, yeast, sugar and salt.

Structure: The type of flour you choose will determine the dough’s structure.

Browning: Sugar increases the browning effect and moisture retention in dough.

Hydration: Water dissolves the dry ingredients and activates gluten-forming proteins.

Flavor: Salt also works to strengthen the gluten.

Leavening: Yeast produces carbon dioxide bubbles – the key to a fluffy crust – and softens the dough.

Temperate Control: Oil helps lubricate the dough by limiting friction in the bowl. This affects the crispiness.