The foundation of many pizzas relies on a dough leavened through biological activity. This involves using a specific type of living organism to generate carbon dioxide, causing the dough to rise and creating a desirable texture. Bakers often choose a moist, concentrated form of this organism, incorporating it directly into the flour mixture. The resultant dough, characterized by its elasticity and airiness, forms the bed upon which toppings are added.
Employing this method contributes significantly to the final product’s flavor profile and structure. It imparts a distinct taste, often described as subtle and complex, that complements other ingredients. Furthermore, it yields a light and airy texture, preventing the pizza from becoming dense or heavy. This technique represents a traditional approach, favored for its proven ability to create superior baked goods.
