Learn why adding Champagne, sparkling wine, or even plain seltzer to your pizza dough scientifically makes for a fluffier, airer pizza crust.
Oset Babür-Winter has completed the Wine and Spirits Education Trust's Level 3 Award in wines and was previously the magazine's associate culture editor, where she edited Obsessions.nights at home, I can personally attest to the fact that preparing the dough is no small feat.
The process is fairly simple: To make the pizza, Champagne is added in place of water and is combined with the flour and other ingredients at the beginning of the dough-making process.“One of the primary goals when making dough is to leaven the bread with thousands upon thousands of tiny air bubbles, which expand during proofing and baking to create a light, tender crumb.
If you want to experiment with carbonated liquids in a dough, Gritzer suggests opting for the cheapest sparkling wine or even beer you can find, or plain old seltzer . As to whether the resulting pizza dough will have alcohol, the answer is probably not. “Alcohol vaporizes at lower temperatures than water, so much of the alcohol that is naturally produced by yeast during fermentation cooks off during baking.
Vittorio Assaf and Fabio Granato, founders of the Serafina group, said that their pizza chefs made multiple Champagne pizzas before landing on the perfect combination, playing around with both the amount of Champagne as well as the toppings on the complementary pie. The team also considered using other sparkling wines like Prosecco or Cava and are curious to see how other bubbly might impact the pie’s texture and taste.
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