What are the benefits of eating pizza? How to preserve pizza

"Pizza" is an Italian-style food made of special sauces and fillings. In fact, this food has transcended language and cultural barriers and has become a global snack loved by consumers from all over the world. What are the benefits of eating pizza? Today, we will read and learn about it in detail, hoping that your life will be as colorful and delicious as pizza.

Contents of this article

1. What are the benefits of eating pizza?

2. How to store pizza

3. Why is pizza not colored?

What are the benefits of eating pizza?

Cheese is rich in fat-soluble vitamins, such as vitamin A, vitamin D, B vitamins and vitamin E. Cheese is also rich in sodium and phosphorus. They help calcium absorption, promote the strength of bones and teeth, and are essential for the production of human energy. Nutritionists have shown through research that an adult who eats 150 grams of cheese a day can achieve the goal of keeping teeth young as they age.

Italian researchers claim that eating pizza can prevent cancer, making it a popular Western food. According to reports, Italian scientists have recently discovered that eating pizza regularly can also reduce the risk of certain cancers, which may be good news for pizza lovers. Survey results show that people who eat pizza once or several times a week have a significantly lower chance of developing cancer than those who never eat pizza. Among them, the chances of oral cancer, esophageal cancer and colon cancer are reduced by 34%, 59% and 26% respectively. The "secret" may be the tomato sauce in pizza.

How to store pizza

1. If the shaped crust is not used on the same day, it can be slightly fermented and then baked at 200℃, with upper and lower heat, in the middle and lower layers, for 15 minutes until the edges of the crust are golden brown. The baked crust can be sealed or frozen for later use.

2. The next day, take out the baked crust, add sauce, cheese, etc., brush the edge of the crust with honey water, preheat the oven to 200℃, upper and lower fire, middle and lower layers, and it can be eaten in 10 minutes.

3. After deflation, roll the fermented dough into a round piece the size of a pizza pan. Put it in the refrigerator to freeze it until it is formed. Put it in a plastic bag, seal it, and continue to store it flat in the freezer.

4. When you are ready to use, take it out of the oven to soften it at room temperature. Brush the pizza pan with oil, put the pizza dough in, press it into a thick and high shape with your hands, and poke holes in the middle with a fork. Add sauces, cheese, etc., brush the edge of the pizza with honey water, and preheat the oven to 200℃, upper and lower fire, middle and lower layers, and it can be eaten in 15 minutes.

Why is pizza not colored?

1. The recipe does not contain enough sugar

After the fermented pizza dough is made, spread, sprinkled and baked at high temperature, the edges and bottom of the pizza will be golden in color, which is very tempting. However, if you forget to add sugar or use insufficient sugar in the dough recipe, the sugar will be consumed during the fermentation process, and the pizza will not have an attractive color after baking, and it will not produce a good Maillard reaction and caramelization reaction.

2. The ambient humidity is not enough

Dough fermentation requires constant temperature and sufficient time, and also has requirements for environmental humidity. After shaping and rounding the dough and during daily dough management, water mist should be sprayed in time. Otherwise, the humidity of the environment for dough fermentation is not enough, the moisture on the surface of the dough evaporates too quickly, and it is easy to dry and harden the crust, which will inhibit the action of amylase and cause the pizza to lack an attractive gloss after baking. If the humidity is too high, the color of the pizza will be uneven and the effect will not be good.

3. Over-fermentation of the dough

Sugar can provide nutrition for dough fermentation, but once pizza dough is over-fermented, yeast consumes too much of the remaining sugar in the dough, and the pizza produced after baking will not look ideal, with a lighter color and unsatisfactory coloring effect. Regarding the issue of dough fermentation, Dr.Pizza recommends that you pay close attention to the stability of the utensils (dough turnover box) and equipment (air-cooled refrigerator) during actual operation.

4. Too much flour left

In order to smoothly complete the handmade pizza, you need to prepare some pizza powder on the workbench. You can use corn flour or general white flour (if the dough is sticky, you also need a little white flour when taking it out). After the crust is formed, there will be a lot of pizza powder left on the crust (you need to pat off the excess pizza powder. The basic flying pancake action can effectively pat off the pizza powder and make the crust stretch faster and more evenly). Too much corn flour will affect the taste of the pizza; too much flour will make the pizza look lighter.

5. Baking temperature is too low

No matter which baking equipment you choose to bake pizza, the temperature setting of the oven cannot be too low. If the baking temperature is too low, the color of the pizza will not be ideal after the set baking time. If the baking time is extended, the pizza will easily become dry and hard. Especially when baking pizza in a layer oven, the pizza crust is not easy to color. After leaving the baking tray, it needs to be returned to the oven to scald the crust to achieve the coloring effect. Otherwise, the pizza crust will turn white and customers will think it is not baked.

6. Baking time is too short

In addition, if the baking time is not accurate, the pizza may be white and not colored. Generally, a chain oven needs at least four or five minutes, and a layer oven needs at least seven or eight minutes. If the baking time is too short, the pizza will not have enough time to color, the ingredients may not be cooked through, and the cheese may not be completely melted. Therefore, you need to understand the temperament of the oven and then adjust the baking temperature and time.