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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sourdough pizza dough combines acid fermentation with a high‑temperature bake to produce an airy, chewy crust with complex flavor.
Origin: Italian (Neapolitan) and San Francisco (late 18th‑19th c; early 20th‑century) — Naples, Italy; San Francisco, USA
See full technique reference →During fermentation, lactic acid bacteria convert sugars to lactic and acetic acids, lowering pH and strengthening gluten. Yeast simultaneously ferments sugars to CO₂ and ethanol, creating oven spring. The high‑heat bake triggers Maillard reactions, caramelizing crust sugars and forming aromatic compounds.
Primary Reaction
Fermentation of carbohydrates by lactic acid bacteria and yeast producing lactic acid, acetic acid, CO₂, and ethanol
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