Pizza School Test

At what temperature does yeast die?

131/140ºF

What is the highest humidity percentage of flour permitted by Italian law?

15.5%

How long does fresh yeast keep if conserved correctly in the refrigerator?

2 weeks

What percentage of the caryopsis is made up of the embryo?

2.5%

What temperature does our pizza reach when ready?

208.4ºF

How many different types of protein are in flour?

4

What are the maturation levels of flour?

4-6 weeks after milling, flour contains 1% simple sugar. 4-6 months after milling, flour contains 3% simple sugar. 1 year after milling, flour does not perform well and the gluten doesn't hold.

What is the ideal oven temperature for baking Chicago style pizza?

500ºF

What percentage of the caryopsis is made up of the involucre?

8%

What percentage of the caryopsis is made up of the endosperm?

89.5%

What is the percentage of protein found in flour?

9-16%

What is the ideal oven temperature for baking Neopolitan style pizza?

900ºF

How are Poolish and Bigga starters different?

A Poolish starter is a wet starter which adds a more acidic flavor. It creates a tighter crumb structure. A Bigga starter is dryer and less acidic. It has a bigger crumb structure.

What happens to the dough, if the water used has an unsuitable hardness?

A soft water may create a sticky dough. A hard water may create a dough that is brittle, dry, snaps back.

What is the instrument to measure "W" called?

Chopin alveograph

What is the recipe for Classic Italian Pizza Dough?

Classic Italian Dough with Starter Ingredients: 9 lb. Flour (12-13% protein) (90%) 4 lb. cold water at 55ºF (40%) 1 lb. warm water at 80ºF (10%) 4.8 oz. Extra Virgin Olive Oil (3%) .8-1 oz. Dry Active Yeast (Red Star) (.5-.75%) 3.2 oz. Malt (2%) 3.2 oz. Sea Salt (2%) 2 lb. Poolish Starter (20%) *** Total water is 60%. Directions: 1. Blend flour and malt together. 2. Mix together the yeast and warm water. 3. Place the cold water and warm water/yeast mixture into the mixing bowl. 4. Start mixer and add 80% of flour/malt mixture. 5. After 1 minute of mixing, gradually add rest of flour. 6. After 2 minutes of mixing, add the starter. 7. After 5-7 minutes of mixing, add the sea salt. Sprinkle evenly around the sides and center of dough while mixing. 8. After 10 minutes of mixing, add the oil. 9. Continue mixing for 5 minutes. *** Total mix time should not exceed 15 minutes in a spiral or planetary mixer. 10. Quickly take your dough out of the bowl and lay to rest, covered on a clean surface. 11. After 10 minutes - 1 hour of resting, cut and ball your dough to the desired weight and place into dough boxes or onto trays and put into cooler. Note: you may have to cross stack your dough if in boxes.

What is the function of the embryo of the caryopsis?

Contains a root and a shoot for reproduction of the wheat plant

What is the function of the endosperm of the caryopsis?

Contains starch and protein. This is what we use for making flour for pizza.

What type of tomatoes are used in pizza sauce?

DOP San Marzano

Which scale do we use to measure the hardness of water?

French idrometric scale

What is the difference between dry and fresh yeast?

Fresh yeast has a high water content and does not live for long. The temperature needs to be carefully controlled. Dry yeast has the water removed. It lives much longer at a greater temperature range and can be activated when needed with warm water.

How can you tell if fresh yeast is unsuitable for use?

Fresh yeast is unusable if it has: • an old or moldy smell • yellow or green color • dry

What problems might be encountered with an inadequate P/L value?

If the P/L is too high, the dough will be snapping back. If the P/L is too low, the dough will be sticky and will not stretch.

What processes does the grain undergo inside the mill?

In the mill, the wheat is selected and picked, humidified, ground and refined.

What does the "W" indicate about a particular bag of flour?

It's a numerical value assigned to indicate the quality of the flour.

What are the three types of Neopolitan pizzas?

Margherita, Marinara, Margherita Extra

It is important that the temperature of the pizza dough be 70ºF when it is completed. In order order to achieve this, how do you calculate the necessary temperature of the water to use in your recipe?

Multiply desired ending dough temperature (70ºF) X 3 = 210. 210 - (room temp. + flour temp. + friction #) = water temp. for recipe Friction numbers based on mixer type: planetary: 12 spiral: 10 fork: 8 claw: 6 hand: 2 * This calculation is not completely accurate as it does not account for the starter temperature or the water with yeast temperature.

What are the ingredients of a Margherita pizza?

Neopolitan Dough DOP San Marzano tomatoes basil mozzarella fior di latte sea salt olive oil

What are the ingredients of a Marinara pizza?

Neopolitan Dough DOP San Marzano tomatoes roasted garlic (3 cloves) sea salt olive oil

What are the ingredients of a Margherita Extra pizza?

Neopolitan Dough basil mozzarella di buffalo dorati tomatos sea salt olive oil

Is the "W" value indicated on a sack of flour?

No.

What is the purpose of oil in dough?

Oil in dough: • binds the dough • improves the gluten net • improves elasticity • improves proofing

What is the function of the involucre of the caryopsis?

Outer protective shell or bran containing most of the nutrients of the wheat

What do the two letters, P / L, indicate?

P tenacity and L elasticity

How do you build a fire in a wood burning oven?

Place two logs just inside the opening, perpendicular to the opening, a few inches apart. Place two more logs on top of the first logs in a second layer, perpendicular to the bottom layer. Make a few loosely balled newspapers and tuck them into the log structure. Take smaller pieces of kindling wood and lean it against the logs like a teepee. Light the paper and make sure all of the wood catches fire. Leave the fire in this spot to heat the front middle for 45 minutes. Move fire to the back middle for 45 minutes. Move fire to the right side for 45 minutes. Move fire to the left side and leave there. Use the log holder to make sure some of the logs are pointed up to the center of the dome. Maintain the fire through the day to make sure the flames are always reaching across the middle of the dome.

What is the family of yeast used for making pizza?

Saccharomyces Cerevisiae

According to Italian law, how many pieces of information need to be included on a sack of flour? What are they?

Six pieces of information: • miller • date of milling • humidity • grade of refinement • weight of bag • production serial number

Why are the antiseptic functions of salt both positive and negative?

The salt prohibits the growth of mold and bacteria (positive.) Salt slows down the leavening of the dough (negative.)

How many levels of flour refinement are there and what are they called?

There are five levels: 00 0 1 2 whole grain

How many requirements are there for water to be potable? What are they?

Three requirements: Color Taste Smell

How many fats may be used for bread making? What are they?

Three types of fat: • animal • vegetable • fruit

How many types of heat contribute to the baking of pizza? What are they?

Three types of heat: • Conduction (from the oven base) • Convection (from inside the oven) • Radiation (from the dome)

How do you feed a starter?

To feed a starter, remove a portion of the starter and replace it with fresh flour and water. For example, remove one pound of starter from your existing starter. Then replace it with 1/2 pound water and 1/2 pound flour.

How does traditional dough compare to soy?

Traditional dough absorbs less water.

What is the scientific name given to wheat that is best for pizza dough and what does it mean?

Triticum Vulgare (soft wheat)

Virgin olive oil is better quality than refined. True or false?

True.

How many types of salt are found on the market? What are they?

Two: Sea Salt Mined Salt

Does yeast die during the baking of pizza?

Yes.

Is yeast produced in the presence of oxygen?

Yes.

What is a starch?

a complex sugar

What type of flour is used to make dough with short proofing?

a flour with a low "W" value

What type of wood should be used in a wood fire oven?

a hard wood, like oak

What is yeast?

a micro-organism that exists in nature

What is the optimal period of time when flour may be used?

after approximately one month and before 6 months of age

What is the name of the enzyme that attacks starch and disappears over time?

alfa amaylase and beta amaylase

What is another name used to indicate mineral salts?

ashes

What are the cereals most commonly used to obtain malt?

barley and wheat

Why should flour sacks be stored away from walls?

because they absorb humidity

What is the ideal P/L?

between 0.5 and 0.7

How is malt flour obtained?

dry milling

Flour contains only insoluble protein. True or false?

false

What is the main reason for putting salt in dough?

flavor

How is yeast reproduced?

gemmation (creating daughter cells, in the presence of oxygen)

Which proteins form the gluten net?

gliadin and glutenen

Why does soy have a high nutritional value?

high in protein

What are the three main parts of a kernel of wheat?

involucre, endosperm, embryo

How are soybeans classified?

legumes

A flour that has been ground for five months contains __________________.

many simple sugars

The water that we use for dough, should be __________ .

moderately hard

The ideal temperature to conserve flour in a storeroom is:

not to exceed 27ºC (80.6ºF) with a humidity max of 70%

What are the three factors that determine the quality of wheat?

seed, soil and climate

Does yeast feed on complex or simple sugars?

simple sugars

What is the scientific name for salt?

sodium chloride

For pizza making, do we use soft grain flour or hard grain flour?

soft grain flour

What is the major component in pizza flour? Fats, mineral salts or sugars?

sugars

What is the PH of water?

the acidity

What is the caryopsis of wheat?

the kernel

What is the purpose of refining the flour?

to remove the invulcre from the grain

In the absence of oxygen, when in contact with a simple sugar, the yeast _________________ .

transforms into ethyl alcohol and carbonic gas.

In the storeroom, flour sacks should be placed:

upright, on a plastic platform

What adjustment must be made when using soy flour instead of wheat flour?

use less flour

If fresh yeast is used in dough, you must:

use three times as much as dry yeast.

After grinding wheat, the starch molecules are weakened by ________________ .

water

What cereal is generally used for pizza?

wheat

In what situation is malt used in dough?

when the flour is very young

What type of cheese is used in a New York style pizza?

whole milk, low-moisture mozzarella

Why is malt added to the dough?

• as a browning agent • contributes to dough rising and volume • improves aroma and flavor