What You Need to Know
Gramolatura employs slow mechanical action to align glutenin and gliadin proteins into an elastic matrix through disulfide bond formation, while keeping dough temperature below 24°C to prevent premature fermentation and protease activation.
Critical for achieving the perfect balance of chewiness and tenderness in Neapolitan-style pizza crusts.
Key Parameters
Temperature
20°C
16°C - 24°C
Time
30 minutes
20 minutes - 45 minutes
Equipment
Spiral mixerDough scraperInfrared thermometer
Steps
- 1.
Pizza Napoletana (Naples): Creates the characteristic leopard-spotted cornicione with tender interior
- 2.
Pane Pizzaiolo (Campania): Develops open crumb structure while maintaining crust integrity
The Science
Primary Reaction
Gluten network polymerization