1. Pizza Dough Recipe

2. Pizza Toppings (Optional)
½ jar of pesto
½ pack ground sausage
1 1/3 cups mozzarella
½ pack pepperoni

3. Ingredients 1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

4. Instructions Preheat oven to 450 degrees F.
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 min.
Stir in flour, salt and oil. Beat until smooth with dough hook attachment. Let rest for 5 min.

5. Instructions
4. Turn dough out onto a lightly floured surface and pat or roll into a round. 5. Transfer crust to a lightly greased pizza pan.

6. Instructions
6. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. 7. Let baked pizza cool for 5 minutes before serving.

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9. What is Gluten?

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11. Definition of Gluten
Network of elastic protein strands that give bread dough its structure
The PROTEIN in wheat flour is responsible for this elasticity

12. Denaturing of Proteins
Denaturation: any change of the shape of a protein molecule without breaking peptide bonds
Coagulation: permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots

13. Mechanical Actions
Beating, rolling and kneading disrupt protein structures
Vigorous or prolonged actions will cause proteins to lock into new positions with other molecules

14. Denaturing Proteins **Gluten changes its shape
Bread dough kneaded= Proteins react with water and each other and realign to form viscoelastic (thick and stretchy) structure
**Gluten changes its shape
& strengthens during the
kneading process**

15. Gluten Enables… Yeast breads to rise
Breads to solidify during baking to form structure
**This is why bread flours need a higher PROTEIN content than all-purpose flour or cake flour**

16. Denaturation (pgs.311-314) Denaturation of Proteins
Methods of Denaturing Proteins
Temperature Changes
Mechanical Actions
Physical Methods of Denaturation
Chemical Methods of Denaturation
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