Pizza dough without yeast

[pizzadude]

Hello to all of you.

I am a Pizza fan from Germany and have been experimenting with different type of doughs quite a bit. Now, last night I came across a Pizza dough recipe in a book for aspiring professional bakers. The recipe did not include any yeast. Apparently it was no typo. The dough is mixed and then left for 20 minutes to relax, after which it is rolled or stretched out thin and baked in a hot oven with baking stone.

Since the dough puffed up quite nicely, I was surprised. And it reminded me very much of the Pizza I had in Rome, which was wafer thin as well. Am I entitled to infer that the amount of yeast can be reduced to a minimal amount, or it can even may be omitted? Odd.

Here is the recipe:
- 100% flour (recipe said "wheat flour", I used German Type 550)
- 52% water
- 1.5% salt
- 1% sugar
- 4% vegetable oil
- 4% margarine

[Pete-zza]

pizzadude,

It is not unheard of to leave out yeast. For example, see the dough formulation posted by canadianbacon (Mark) at http://www.pizzamaking.com/forum/index.php/topic,2615.msg22637.html#msg22637.

If you are after flavor beyond that provided by the flour itself, the salt, sugar, fats and the effects of baking (caramelization, Maillard reactions, etc.), you will need to add some yeast. It can be only a small amount if the fermentation time is adequate. During fermentation, alcohol (ethyl alcohol) is produced by yeast activity that is converted to various compounds that contribute to crust flavor and aroma. Without yeast, there will be air incorporated into the dough by the process of kneading, and as the pizza is baked the dough will expand as the oven heat causes the air to expand and push against the surrounding dough. The higher the hydration, the less cracker-ish the crust will be, and vice versa. In your case, the high levels of fats also contribute significantly to the tenderness and softness of the crust.

What I found most interesting in the recipe is the use of a rest period (20 minutes). It's not technically an autolyse in the classical sense but its purpose may be the same. It's an interesting recipe. For those wishing to try out the recipe, all-purpose flour can be substituted for the German 550 flour, which has a similar protein content.

Peter

[pizzadude]

Thanks,  Peter, for your important explanation of the bubbling-effect (and moving my post). The crust was not as tender as I would have liked it though. Even after 20 minutes, the rim of the Pizza was still like a cracker. The size of the holes was the biggest surprise for me. I rolled out the dough very thin and had never expected such a dramatic result. I think I might throw in a small amount of yeast next time to give it a more doughy finish.

Sven

[billneild]

Pizzadude, we may have to rename you (to the tune of Macho Man)

"Matzo, Matzo, Mannnn"

[Bill/SFNM]

For those of you who own Reinhart's "American Pie", there is a recipe (p. 242) for "Focaccia col Formaggio di Reco" that is made without yeast and is absurdly simple and profoundly delicious.

Bill/SFNM

[scott r]

Bill, I googled the name of your recipe and I found this cool link.  I wonder what town it is in.  Apparently many cities in Italy have a street with this name.

  http://www.thefoodsection.com/foodsection/2005/08/best_focaccia_e.html

[David]

Scott,
I think they are referring to the Ligurian town of Camogli.The last time I  was in Milan I drove to this delightful little beach town about 25km from Genova.I didn't eat anty Pizza actually,but enjoyed a beautiful dish of "Trofie di Camogli " as I sat beside the pebble beach.Thanks for the link.I'll find it next time,
                                    David

[Lydia]

With the pictured formula... did the bubbles crumble and flake or did they remain soft?

Here is a thought.

This formula isn't too far off from my flour tortilla recipe (contains baking powder). When I changed the Gold Medal AP flour to a higher protein (Pendelton Pizza Blend) the results were much more tender.

I dont really understand it, since when I've done this with pizza formulas the results have been chewier.

Could it be the absence of yeast that is allowing this?

[dinks]

LYDIA:
  Good morning. I read your recent post with much interest. When I see the words "PIZZA BLEND" it has been my expierence that is a mix of 2 flours  or more such as A/P & bread flour. Sometimes Self rizing flour is used as well OR if it isn't Lydia, the mix will have Baking powder placed in it. I just thought this info might help in answering your question. Good luck & have a nice day young lady.
 
   ~DINKS.

[Lydia]

Dinks

Thank you. Your probably right about the blend. It's 12% protein and it performs smiliar to, but a bit stronger than KA AP (which is high in protein than the standard AP). It performs somewhere in the range of a medium-high gluten flour.

If they have any chemical leveners in this blend they have done the most amazing job at hidding it.