PIZZA PREPARATION

I. INTRODUCTION

Cereals constitute a group of plants within another larger group: grasses. They are characterized
because the seed and the fruit are practically the same thing: cereal grains. The most used in
human nutrition are wheat, rice and corn, although barley, rye, oats and millet are also
important.

The cereal grain, which constitutes the edible element, is a seed made up of several parts: the
outer covering or envelope, basically composed of cellulose fibers containing vitamin B 1, is
removed during the grinding of the grain and gives rise to bran. Inside the grain we
fundamentally distinguish two structures: the germ and the nucleus. Proteins of high biological
value are abundant in the germ or embryo; it contains unsaturated fats rich in essential fatty
acids and vitamin E and B 1 that are lost in the refining processes to obtain white flour.

The internal part or starchy core is composed of starch and in the case of wheat, oats and rye, a
protein complex called gluten, which is made up of two proteins:

gliadin and glutein, which give elasticity and bread-making characteristics to bread dough and
are responsible for the sponginess and texture of good bread.

Fermented and cooked flour doughs are common in many regions. We can think of the Catalan
coca de recapte or the Alsatian Flammekueche . But the most famous of all is, without a doubt,
pizza. According to Davide Cassi, professor of physics at the University of Parma and expert in
the relationship between science and cooking, the key to pizza is the dough. Not only because of
its ingredients (flour, water, yeast and salt), but, above all, because of the preparation, which
involves a varied range of physicochemical transformations.
Let's focus on the typical pizza, the Neapolitan one. The time, movements and pressures of
kneading influence the formation of gluten, the protein structure that supports the carbon
dioxide bubbles derived from fermentation (metabolization of carbohydrates by yeast).
According to Cassi, the kneading should be long and the dough should be stretched
horizontally, without flattening, to avoid the presence of too many vertical gluten bonds, which
would harden the dough (because they prevent it from rising during cooking, which increases its
density). . (Cassi, 2017)
 II. AIM

 Identify and analyze the use of cereal products

 Carry out the pizza making process with a variant in its process to increase its
nutritional contribution.

III. THEORETICAL FRAMEWORK

Pizza is a baked flatbread made with wheat flour , salt, water and yeast and topped with tomato
sauce and other ingredients such as cheese, salami , mushrooms, onion, ham or olives.
Originally from Neapolitan cuisine ( Italy ), it has become very popular throughout the world
and presents many different variants. However, Neapolitan pizza has been the only one for
which a designation of origin of the European Union has been recognized, called Traditional
Specialty Guaranteed 1 2 (or its acronym in Italian, STG, Specialità Tradizionale Garantita). This
recognition was obtained on February 4, 2010 at the proposal of the Associazione Verace Pizza
Napoletana.

It is an artisanal dish in most cases, although the food industry has been presenting versions as a
comfort food in supermarkets since the 1950s. Currently, various companies distribute it at
home . (Cassi, 2017)

IV. MATERIALS

- Flour
 - Yeast
- Water
- Ham
- Ketchup
- Mozzarella cheese
- Salt
- Olive oil
- peach syrup
- Utensils for making pizza

V. REQUIREMENT

Raw material Amount

Flour 700g
Yeast 10g
Water 250lt
Ham 200g
Ketchup 200g
Mozzarella cheese 200g
Salt 10g
Olive oil 50lt
peach syrup 200g

VI. PROCEDURE

The first step for preparation is to prepare the ingredients by mixing the flour with olive oil,
water, prepare water with salt in a container, mix it in the dough and place the yeast. The next
step is to mix all these ingredients. After kneading, let it rest for approximately 30 minutes so
that the yeast ferments and the volume increases. After that time, we make the formations for
the pizza. We add the missing ingredients: cheese, ham, etc It is to taste.
We put it in the oven for 30 minutes and enjoy.

SELECTION OF INGREDIENTS

Various ingredients such as meat, vegetables, fish and various cheeses can be used in the
preparation of pizza. The use of tomato sauce is not mandatory, in fact, traditionally, we
speak of "pizze rosse" or red pizzas and "pizze bianche" or white pizzas depending on
whether the ingredients are placed on a layer of tomato sauce or directly on the pizza dough.

PREPARATION

Fresh ingredients can be added to pre-made and frozen pizzas, even when
these are not margherita pizzas, but if you already have ingredients, you can
add others, such as extra mozzarella, fresh tomato, peppers or season it
with basil, oregano, garlic or pepper and olive oil.

Fresh pizza dough can be kept for a few hours in a cool and not excessively
dry place. In pizzerias it is common to have several pizza bases already
formed ready to put the rest of the ingredients and bake. The ingredients,
especially the tomato sauce, having high humidity would soften the dough if
they were not added right at the time of baking the pizza.

In most developed countries, pizzas are sold in supermarkets as frozen or

deep-frozen food. All manner of food technology has been used to create
tasty frozen pizzas. The main obstacles have been to prevent the sauce
from mixing with the dough and to produce a crust that could be frozen and
reheated later, leaving it crispy but not hard or rigid. Traditionally, the dough
is pre-baked and the rest of the ingredients have been pre-cooked although,
lately, pizzas with all raw ingredients have begun to appear. Deep freezing
allows pizzas with thin but crispy dough as the ingredients that may be fresh
are not mixed and better preserve their nutritional properties and flavor.

BAKED

Depending on the type of pizza (fresh or frozen pizza; thin or thick dough;
depending on the topping ingredients) and the type of oven used in cooking
(wood-fired, stone electric, domestic electric, etc.), longer times will be
necessary. or less long. From the 60 to 90 seconds that marks the tradition
of classic Neapolitan pizzas to the approximately 15 minutes that it can take
to bake a frozen pizza. In practically all pizzas made, the recommended
cooking times appear on the packaging.

The heat should come from both the top and bottom of the oven. In electric
ovens we will connect the lower and upper resistances. In wood-fired ovens,
their dome will give off heat by reflection and by irradiation of the absorbed
heat. In ovens with assisted ventilation (a fan that moves and distributes hot
air inside the oven) it is advisable to disconnect this function as it does not
improve cooking but it can overdry the pizza and especially the top
ingredients.

It is recommended, and in fact used in professional pizzerias, to bake the

pizza on a metal rack. This allows heat and air to better reach the bottom of
the pizza, to the dough, allowing for even cooking and resulting in a crispy
pizza. In stone ovens (wood or electric), the rack is usually removed after a
few minutes of cooking to finish baking the pizza directly on the stone or
ceramic surface of the oven.

In any case, you must always ensure that the dough is cooked correctly,
avoiding the presence of raw parts and avoiding burning it.

CUT, SERVE AND EAT

To cut the pizza and make portions, it is best to use a kitchen utensil created
for this purpose: the pizza cutter. This utensil consists of a sharp disc
attached to a handle and suspended from the center so that it can rotate,
cutting the pizza by pressure without dragging the ingredients or tearing the
dough.

In fast food establishments it is common to purchase and consume slices of

pizza. Also when the pizza format is large and will be shared.

The traditional way to serve round pizzas is in triangular slices, the slices are
generally one-sixth or one-eighth the size of the full pizza.

Rectangular pizzas, typical of "pizza al taglio" (cut pizza) are usually cut in
regular shapes (squares or rectangles) making sure that each slice has a
piece of edge.

In restaurant-type establishments or in traditional home consumption, a

medium-sized pizza is usually made for each diner. In this case the pizza is
served whole on the plate, without cutting into portions.
Pizza Preparation
Ingredients Fermentation, transfer the dough, which should be smooth and elastic, to
500 g of flour (Nicotine) a large, lightly oiled bowl. Cover with plastic wrap or a clean cloth and let it
15g dry yeast ferment in a warm place for 30-40 minutes, or until it doubles in volume. In
3 teaspoons of salt winter it may take longer,
2 teaspoons of sugar depending on the ambient
250 ml of warm water temperature.
50 ml olive oil
Ketchup Laminated and
chopped cheese
Ham pieces seasoning, the dough is stretched with a rolling pin on the table until it is
thin. Then cover it with the desired ingredients (sliced or crushed tomato,
Preparation mozzarella, anchovies, olives, etc.), then let the dough rest on a baking tray
To make the dough, first mix the flour with salt and granulated yeast in a at about 250º-290º for about 10 minutes, or until it becomes crispy and
large container. Make a volcano in the center and add the warm water, golden...
around 37º, and the olive oil.
Stir well with a fork
until you have a
smooth dough that
comes away from
the sides of the
bowl.

Kneading , so that the dough is elastic and rises well. To do this, flatten and
stretch the dough with the heel of your right hand, fold the

dough in half and press again

with
the base of both hands. Repeat
the
process continuously for five minutes.
During work, sprinkle a little flour from time to time on the work table and
on your hands, so that it does not stick too much, but always in small
quantities so as not to harden the dough too much.
PROCEDURE IN IMAGES
VII. RESULT AND DISCUSSIONS

- The preparation of the pizza could not be carried out due to

technical problems that occurred in the oven. What caused the
pizza to not be baked?

VIII. CONCLUSION

- The making of pizza is that of fermentation. This can be done with

two different processes: one is the sponge method and the other
is the natural yeast method. The only difference between these
two processes is the preparation of the sourdough (first step), the
rest of the process is the same.
- A nice pizza was obtained, with a good consistency

IX. BIBLIOGRAPHY

Gan Acosta Antonio. Design of the control system for the pasta drying
process. Research Group: Automation and A&C Control. University of
Pamplona.
- https://es.wikipedia.org/wiki/Pizza
- http://es.slideshare.net/imsarito/propuesta-dominos-pizza
-
- http://www.directoalpaladar.com/recetas-de-panes/receta-de-masa-de-pizza-casera
- Hernandez, Elizabeth. Cereal and oilseed technology module. (2006). PP. 148-152.
- Kill, R.C., Turnbull, K. Technology of pasta and semolina production. (2004). Ed.
Acribia. Zaragoza, Spain.
- López Barreras Francisco. Pre-preparation and preservation of food. (2007).
- Patrouilleau Rubén Darío. Pasta, tradition, variety and quality. (2009). Argentine foods.