Bread Stages
This stage involves accurately measuring ingredients by weight.
What is scaling?
The protein network that gives dough elasticity and strength.
What is gluten?
Yeast is a one-celled organism and a type of this.
What is a fungus?
This yeast is added directly to dry ingredients.
What is instant yeast?
Pizza is America’s most popular __________.
What is food?
This stage is also called “punching down.”
What is de-gassing?
The gas produced by yeast that causes dough to expand.
What is carbon dioxide?
The nutrient yeast eats in dough.
What are carbohydrates?
This yeast produces the best-quality bread but is highly perishable.
What is fresh yeast?
The Margherita pizza named after.
Queen Margherita
This stage allows dough to rest so gluten can relax.
What is benching?
The first rise of dough caused by yeast activity.
What is bulk fermentation?
The process of yeast consuming sugars and producing gas.
What is fermentation?
Hydration ratio for active dry yeast.
What is water @ 105°F × 4 weight?
Pizza was invented in this country in the late 1800s.
What is Italy?
This is the bread’s final rise after shaping.
What is proofing?
The temperature range for strong yeast activity in a proofer.
What is 80–90°F?
The temperature range where yeast thrives best.
What is 80–90°F?
Fresh yeast × ______ = active dry yeast.
What is 0.5?
This pizza represents the colors of the Italian flag.
What is Pizza Margherita?
Put these stages in order: Proofing, Mixing, Baking, Scaling
What is scaling → mixing → proofing → baking?
Bulk fermentation is complete when dough shows this when pressed.
What is slow spring-back / indentation remains?
The temperature range where yeast dies.
What is 120–140°F?
Instant yeast × ______ = fresh yeast.
What is 3?
This thick-crusted pizza was popularized in Chicago.
What is Chicago Deep Dish pizza?