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I am proud of you! We made it this far 😱 Now is the fun part, the pizza dough is almost ready 🍕 When you knead the dough, the gluten in the flour will develop, and create a network of small walls. These walls will trap the CO2 created by the fermentation process, where yeast is eating the sugars in the flour. It's therefore important to develop gluten properly, to create strong enough walls to hold the CO2. This is done by kneading the dough. The more you knead the dough, the stronger the glut
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I am proud of you! We made it this far 😱 Now is the fun part, the pizza dough is almost ready 🍕 When you knead the dough, the gluten in the flour will develop, and create a network of small walls. These walls will trap the CO2 created by the fermentation process, where yeast is eating the sugars in the flour. It's therefore important to develop gluten properly, to create strong enough walls to hold the CO2. This is done by kneading the dough. The more you knead the dough, the stronger the glut
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