If you've tried baking pizza at home before, you may have noticed that there’s something amiss about homemade pizza when compared to pizza from a pizzeria with a woodfired brick oven. There are some characteristics that are difficult to replicate at home with an electric oven, one in particular stands out, it's that delicate and soft cornicione of pizzeriamade pizzas.
In this video, we're going to use tangzhong/yudane to help us achieve this characteristic and make our pizza much better. With science behind our approaches, we're going to go over a lot of exciting things in this video, including the stepbystep instructions on how to make a better pizza at home, starting with the dough, its ingredients, its hydration, long fermentation and its benefits, the right temperature for baking, and the science behind tangzhong/yudane for this.
Watch the video for more!
Ingredients

Tangzhong/Yudane
Bread Flour 60g (20%)
Boiling Water 120g (40%)

Final Dough
All of the tangzhong/yudane
Salt 7.59 g (2.53%)
Instant Yeast 1/4 tsp ( ≈ 1.5 g 0.5%)
Water 100115 g (3338%)
Bread Flour 240 g (80%)

Hydration 7378%

For Dusting
Semolina and Wheat flour

Chapters
0:00 Opening
0:48 How is tangzhong/yudane going to improve our homemade pizza?
1:39 The issue with baking pizza using electric oven
1:56 The cornicione
2:13 Raising the hydration and adding sufficient tangzhong/yudane
2:38 Explanation
3:52 Ideal cornicione
4:29 Tangzhong/Yudane
5:23 The Science facts
7:52 Making the pizzas

#pizza #pizzarecipeathome #tangzhong

References:
1. Naito, S., Fukami, S., Mizokami, Y., Hirose, R., Kawashima,
K., Takano, H., Ishida, N., Koizumi, M. and Kano, H., The
effect of gelatinized starch on baking bread1. Food Sci.
Technol. Res., 11, 194201 (2005).