When it comes to baking at high altitudes, adjustments are often necessary. High altitude is generally considered to be above 3,000 feet (914 meters), where lower air pressure and drier air can affect the way dough rises and bakes. Making adjustments to pizza dough is no exception. In this guide, we’ll explore high altitude adjustments for pizza dough and offer tips to help you achieve the perfect crust every time.
High Altitude Adjustments for Pizza Dough
- Use high-protein flour to achieve a stronger dough structure.
- Increase the amount of flour to help the dough hold its shape.
- Decrease the amount of yeast to slow down rising and prevent the dough from over-proofing.
- Use cool water to slow down yeast activity.
- Decrease the amount of water to achieve a stiffer dough that holds its shape.
- Use slightly warmer water to help the yeast activate.
- Increase the amount of salt for better flavor and to help control the rising process.
Tips for Making High Altitude Pizza Dough
- Use a Scale
- Weighing ingredients rather than measuring by volume can lead to more accurate results.
- Adjust Baking Time
- Check the pizza earlier than the recipe recommends and adjust as needed.
- Adjust Temperature
- Increase the oven temperature by 25°F to help the pizza cook faster and prevent a soggy crust.
- Experiment with Ingredients
- Adjusting the ratios of flour, yeast, water, and salt may require some experimentation to find the perfect balance for your specific altitude and baking conditions.
Making high altitude pizza dough can be a challenge, but with the right adjustments and tips, you can achieve delicious results. Remember to adjust the ratios of flour, yeast, water, and salt, and experiment to find the best combination for your baking conditions. Use a scale, adjust baking time and temperature, and don’t be afraid to try new things. With these tips, you’ll be making perfect high altitude pizza dough in no time.