Temperature and Salt
A reference article on how temperature and salt control yeast activity in pizza dough. No ingredients or method ā theory only.
Ingredients
Instructions
To make the perfect pizza, you have to be the boss of your microscopic workers. You do this using two primary controls: Temperature and Salt.
The Goldilocks Zone (Temperature): Yeast cells are very sensitive to heat. They are happiest and most active between 82Ā°F and 95Ā°F (28Ā°C to 35Ā°C).
- Too Cold? If you put your dough in the fridge (about 39Ā°F / 4Ā°C), the yeast enters a deep sleep. This allows the flavor-making enzymes to work while the gas-makers take a nap, leading to a much tastier crust.
- Too Hot? If your water is above 114Ā°F (46Ā°C), the yeast will start to get sick, and at 140Ā°F (60Ā°C), they will actually die.
The "Brake Pedal" (Salt): Salt is more than just a seasoning; it is a regulator. Salt is "thirsty" and draws water out of the yeast cells through a process called osmosis. This stresses the yeast out and makes them work much more slowly. Without salt, the yeast would eat all the food in the dough too quickly, leaving the pizza tasting bland and "yeasty." We use salt to make sure the sugar burps happen slowly enough for the flavor to develop properly.