Why is the pizza crust hard when baked? How to bake the pizza crust so that it is not hard

"Pizza" is an Italian-style food made with special sauces and fillings. In fact, this food has transcended language and cultural barriers and has become a global snack loved by consumers in various countries. Why is the pizza crust hard after baking? In fact, baking pizza requires a certain method. The following content shares the relevant knowledge in detail for you, hoping to help you.

Contents of this article

1. Why is pizza so hard after baking?

2. How to bake pizza crust without making it hard

3. How much pizza can you eat in a day without gaining weight?

Why is pizza baked hard?

1. If it is a semi-finished pizza base, it is usually baked and then frozen or refrigerated. If it loses too much water, it will become very hard when heated again. It is recommended to thaw it first and then process it. It is not suitable for making pizza with too much cheese.

2. The baking temperature is too low, resulting in a long baking time, and the moisture is volatilized, so it is very dry. It is recommended to set the baking temperature at 220~250 degrees and 6 minutes.

3. The dough is not fermented enough. If the dough is not fermented enough, the gluten of the dough is not stretched and the dough becomes dead. In this case, even if the dough is baked at high temperature, it is difficult to color and it becomes dry and hard. At this time, you should reduce the baking time, bake the dough at low temperature first, and cook the fillings before using them. 250 degrees for 3 minutes is enough.

How to bake pizza crust without making it hard

When baking pizza, be careful not to set the temperature too low, otherwise the moisture will evaporate, causing the pizza to be very dry and hard. In addition, when making pizza, the flour must be fermented well. If the flour is not fermented enough, it will become dead dough, which makes it difficult to color and will also cause the pizza to be dry and hard.

If it is a semi-finished pizza, it is usually frozen or refrigerated after baking. In this way, the pizza loses more water. If it is heated further, it will become very hard. It is recommended to thaw it before processing. Baking at high temperature does not take a long time, so you must pay attention to the heat and time.

If you make pizza at home, you must ferment the dough when kneading it. If the flour is not fermented enough, the dough will not stretch, and the pizza will be dry and hard. This kind of dough can be made into pizza, but the baking time should be reduced.

To make pizza, knead the dough and let it rest for a while before proofing the flour. When it has doubled in size, knead it again for about five minutes, and then proof it again for about 15 minutes. Pizzas are all round, so just roll the dough into a round cake, and then poke small holes in the dough with a fork. The purpose of poking the small holes is to discharge the air that expands during heating to prevent the dough from bulging.

How much pizza can you eat in a day without gaining weight

The key to avoid gaining weight is to ensure that the total calories consumed do not exceed the calories consumed by basal metabolism. The basal metabolic calories of an average person is about 1,500 calories, which means that if you only eat pizza a day, you can eat no more than 600 grams. However, we generally cannot eat only pizza all day, so in order to avoid gaining weight, do not eat more than 200 grams of pizza a day, and it is best to eat it at noon, so that the stomach and intestines have enough time to digest it.