Pizza and dough
terminology.

How much water a flour can take up. Higher-absorption flours (like whole wheat or strong bread flour) need more water to reach the same dough consistency as lower-absorption flours (like Italian 00). Absorption varies by flour type, protein content, and grind fineness.

An enzyme that breaks down starch into sugars. Flour with high alpha-amylase activity (low Falling Number) generates more fermentable sugars, which feeds yeast and promotes crust browning. Flour with low alpha-amylase activity (high Falling Number) produces fewer sugars and may result in pale crusts in home ovens. Many North American flours include added malted barley flour or amylase to supplement natural enzyme levels.

The air bubbles inside a baked pizza crust. Larger, irregular alveoli indicate good fermentation and gluten development. The cornicione of a well-made Neapolitan pizza should have large, open alveoli.

Non-starch polysaccharides (a type of fibre) found in wheat bran and the outer layers of the grain. Arabinoxylans absorb several times their weight in water, which is why whole wheat and high-extraction flours require significantly more water than white flour. Also called pentosans in older baking literature.

A rest period after mixing flour and water (but before adding salt and yeast) that allows the flour to fully hydrate and gluten to begin forming on its own. Typically 20 to 60 minutes. The technique reduces kneading time and improves dough extensibility. Pronounced "AW-toh-leez."

Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association). Founded in 1984 in Naples to codify and protect traditional Neapolitan pizza methods. The AVPN publishes detailed specifications for dough, ingredients, oven type, baking time, and finished pizza characteristics. Pizzerias worldwide can apply for AVPN certification.

A system for expressing ingredient quantities as a percentage of the total flour weight. Flour is always 100%. If a recipe uses 1000g of flour and 650g of water, the hydration is 65%. Baker's percentages make it easy to scale recipes up or down and to compare recipes regardless of batch size.

An individual portion of dough, divided from the bulk and shaped into a smooth sphere. Each dough ball will become one pizza. Typical weights range from 200g (small Neapolitan) to 500g (large New York).

A rest period after dividing and shaping dough balls, during which the gluten relaxes. This makes the dough easier to stretch. Usually 15 to 30 minutes at room temperature.

An Italian-style preferment made from flour, water, and a small amount of yeast, mixed to a stiff consistency (typically 45-60% hydration). Fermented at room temperature for 12 to 24 hours. Biga strengthens the dough and adds nutty, complex flavour. Often used in high-hydration doughs like ciabatta and modern Neapolitan pizza.

The process of dissolving active dry yeast in warm water (35-40C) before adding it to the dough. The yeast rehydrates and begins producing gas, confirming it is alive. Instant dry yeast does not require blooming.

The first rise of the dough after mixing, before it is divided into individual dough balls. During bulk fermentation, yeast produces carbon dioxide, alcohol, and flavour compounds. Also called "stock proofing" or "primary fermentation."

The dark spots on a baked pizza crust caused by the Maillard reaction and caramelization at high temperatures. Desirable in moderation (leopard spotting). Excessive char tastes bitter.

Fermenting dough in a refrigerator (typically 3-5C) for an extended period, usually 24 to 72 hours. The low temperature slows yeast activity dramatically, allowing enzymatic reactions to develop complex flavours without over-proofing the dough.

The raised, puffy outer rim of a pizza, especially prominent in Neapolitan and contemporary styles. Pronounced "cor-nee-CHO-neh." Literally means "big frame" in Italian. A well-made cornicione should be light, airy, and slightly charred on the outside with large alveoli inside.

The internal structure of the baked crust, visible when you tear or cut it open. An "open crumb" has large, irregular air holes. A "tight crumb" has small, uniform holes. The crumb structure is affected by hydration, fermentation, and gluten development.

The target temperature of the dough immediately after mixing. Controlling DDT produces consistent fermentation results from batch to batch. Calculated using the formula: water temperature = (DDT x 3) - room temperature - flour temperature - friction factor. Typical DDT for pizza is 24 to 26 degrees Celsius for room-temperature fermentation and 18 to 21 degrees for doughs heading into cold fermentation.

Gently pressing or folding dough to release some of the carbon dioxide accumulated during fermentation. This redistributes yeast, strengthens the gluten network, and equalizes temperature. Not the same as "punching down," which is too aggressive for most pizza doughs.

A dough made in a single mixing step with no preferment. All ingredients (flour, water, salt, yeast) are combined at once. Simpler and faster than indirect methods (biga, poolish) but produces less complex flavour.

Denominazione di Origine Protetta (Protected Designation of Origin). An EU certification that a product is made in a specific region using traditional methods. San Marzano tomatoes and mozzarella di bufala campana are DOP products commonly used in pizza.

The tendency of dough to spring back to its original shape after being stretched. Caused by the glutenin proteins in the gluten network. Dough that is too elastic is difficult to stretch and will shrink back. Resting the dough (bench rest) reduces elasticity.

The ability of dough to be stretched without tearing. Provided mainly by the gliadin proteins in the gluten network. Dough needs a balance of elasticity and extensibility to be workable. Autolyse and longer fermentation increase extensibility.

A test that measures alpha-amylase enzyme activity in flour. A high Falling Number (above 300) indicates low enzyme activity. A low Falling Number (below 250) indicates high enzyme activity. Many Italian pizza flours have high Falling Numbers (340+), which helps prevent over-browning in extremely hot ovens but can cause pale crusts in home ovens.

A laboratory instrument that measures flour water absorption and dough mixing properties. It records the resistance of dough during mixing at a standardized consistency (centred on the 500 Brabender Unit line). Farinograph absorption is the percentage of water, based on flour weight at 14% moisture, needed to reach that standard consistency. It is the most widely used method for specifying flour absorption in technical data sheets.

The metabolic process by which yeast consumes sugars and produces carbon dioxide (which makes dough rise) and alcohol (which contributes to flavour). Fermentation rate is affected by temperature, yeast quantity, hydration, and salt content.

Mozzarella made from cow's milk, as opposed to mozzarella di bufala (made from water buffalo milk). Fior di latte is the standard mozzarella used on most pizza. It has a milder flavour and lower moisture content than buffalo mozzarella.

The crispy, caramelized cheese crust that forms along the edges of certain pan pizzas (especially Detroit-style) when cheese is spread to the edge of the pan and bakes against the hot metal.

The estimated heat, in degrees Celsius, that mechanical mixing adds to the dough. Every mixer type generates a different amount of friction. The friction factor is subtracted in the DDT formula to calculate the required water temperature. Values range from 0 degrees for no-knead methods to 17 degrees for food processors. Measured by mixing a test batch and back-calculating from the actual dough temperature.

A network of proteins formed when wheat flour is hydrated and worked. Gluten gives dough its structure, elasticity, and ability to trap gas. It is not a single protein but a combination of two: glutenin (provides strength) and gliadin (provides stretch).

The ratio of water to flour in a dough, expressed as a baker's percentage. A dough with 1000g flour and 650g water has 65% hydration. Higher hydration produces a softer, stickier dough and a lighter, more open crust. Lower hydration produces a firmer, denser, easier-to-handle dough.

A form of commercial yeast that can be mixed directly into flour without blooming. It has a finer granule than active dry yeast and activates faster. Requires roughly one-third the quantity of fresh yeast by weight.

Italian sourdough starter. A naturally fermented culture of wild yeast and lactic acid bacteria maintained by regular feedings of flour and water. Available in liquid form (100% hydration) and stiff form (50% hydration). Produces a more complex, slightly tangy flavour than commercial yeast.

The pattern of small, dark charred spots on the cornicione and underside of a Neapolitan pizza. Caused by sugars and proteins caramelizing at the extreme heat of a wood-fired oven (430C+). Considered a sign of proper oven temperature and bake time.

A chemical reaction between amino acids and reducing sugars that occurs at temperatures above about 140C. Responsible for the browning, flavour, and aroma of baked pizza crust. Different from caramelization, which involves only sugars.

Mozzarella made from the milk of water buffalo, traditionally produced in Campania, Italy. Higher in fat and moisture than cow's milk mozzarella. DOP-certified versions must come from specific regions and follow traditional production methods.

The rapid expansion of dough during the first few minutes of baking, caused by carbon dioxide and steam expanding in the heat. Good oven spring produces a puffy, light cornicione. It requires adequate fermentation, strong gluten, and high oven temperature.

A flat, shovel-like tool used to slide pizza into and out of a hot oven. Peels can be made of wood (better for launching raw pizza, as the dough sticks less) or metal (thinner, better for turning and retrieving).

Italian for "wallet pizza." A Neapolitan pizza folded into quarters for eating while walking. Common street food in Naples.

A wet preferment made from equal parts flour and water (100% hydration) with a small amount of yeast. Fermented at room temperature for 6 to 14 hours. Poolish adds extensibility, a mild tangy flavour, and improved crumb structure. Originally a Polish technique, widely used in French and Italian baking.

A portion of the dough's flour, water, and yeast mixed and fermented separately before being incorporated into the final dough. Preferments develop flavour, strengthen gluten, and improve texture. Common types include poolish, biga, and sourdough starter.

The final rise of shaped dough balls before baking. During proofing, the dough continues to ferment and the gluten network relaxes, making it easier to stretch. Over-proofed dough becomes slack and difficult to shape. Under-proofed dough is tight and springs back.

A measure of how much a biological reaction rate changes with a 10-degree Celsius change in temperature. For yeast fermentation, Q10 is approximately 2.0, meaning yeast activity roughly doubles for every 10C increase. This calculator uses Q10 modelling to predict fermentation timing.

Sugars (such as glucose, fructose, and maltose) that participate in the Maillard reaction, which produces crust browning, flavour, and aroma. Reducing sugars in dough come from two sources: flour enzymes breaking down starch during fermentation, and any sugar added directly to the recipe. Low-enzyme flours produce fewer reducing sugars and may need supplemental malt or sugar to achieve good browning.

In pizza-making context, typically assumed to be 20-24C. Fermentation rates and timing recommendations in most recipes assume room temperature in this range. Warmer or cooler rooms will require adjustments to yeast quantity or fermentation time.

The weight of salt as a percentage of flour weight. Most pizza doughs use 2-3% salt. Salt adds flavour, tightens the gluten network, and slows fermentation. Adding salt too early (during autolyse) inhibits enzyme activity and gluten hydration.

A variety of plum tomato grown in the volcanic soil near Mount Vesuvius in the Campania region of Italy. DOP-certified San Marzano tomatoes are the traditional sauce tomato for Neapolitan pizza, prized for their sweetness, low acidity, and dense flesh.

A Sicilian street food from Palermo. A thick, spongy bread base topped with onions, tomato sauce, anchovies, and breadcrumbs. The ancestor of American-style Sicilian pizza, though the two differ significantly in toppings and preparation.

A technique for building gluten strength in high-hydration doughs without heavy kneading. The dough is pulled upward and folded over itself from each side, then rested for 20 to 30 minutes. Repeated 3 to 4 times during the first half of bulk fermentation.

An Italian flour classification based on grind fineness, where 00 is the finest. Does not indicate protein content, which varies by brand and wheat variety. Tipo 00 flours intended for pizza typically have 11-13% protein. The fine grind produces a smooth, silky dough.

Traditional Speciality Guaranteed. An EU quality label indicating a product is made using traditional methods. Pizza Napoletana has TSG status, meaning the name can only be used for pizzas made according to the registered traditional method.

A measure of flour strength determined by an alveograph, which inflates a disc of dough like a bubble and records the pressure before it bursts. Higher W values indicate stronger flour. Typical ranges: W170-200 for Roman tonda, W250-280 for Neapolitan, W300-350 for long cold fermentation or high-hydration doughs. Found on Italian flour packaging but rarely on North American brands.

A technique for checking gluten development. A small piece of dough is gently stretched until thin enough to see light through. If it stretches without tearing, the gluten network is well developed. If it tears easily, more kneading or resting is needed.

A single-celled fungus (Saccharomyces cerevisiae in commercial forms) that ferments sugars in dough, producing carbon dioxide and alcohol. Available as fresh (compressed), active dry, and instant dry. The amount of yeast controls fermentation speed: more yeast means faster rising but less flavour development.