The process of kneading pizza dough is fundamental to creating the desired texture and structure in the final baked product. It involves combining ingredients like flour, water, yeast, and salt, and then working the mixture to develop gluten. An example of this activity is when a baker thoroughly manipulates a mass of dough on a floured surface until it becomes smooth and elastic.
This technique is crucial for achieving a pliable and extensible dough that can be easily shaped. Developing the gluten network provides the necessary strength to hold the gases produced during fermentation, resulting in a light and airy crust. Historically, this has been a central skill passed down through generations of bakers, essential for producing quality, artisanal pizza.
