Difference between revisions of "AY Honors/Making Pizza/Answer Key/es"

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< AY Honors‎ | Making PizzaAY Honors/Making Pizza/Answer Key/es
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<!-- 2. Hacer una lista de los ingredientes básicos para la masa de pizza. -->
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<!-- 2. Make a list of the basic ingredients for the pizza dough. -->
 
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The basic ingredients for pizza dough are:
 
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*Flour
 
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*Yeast
 
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*Salt
 
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<!-- 3. Describir el proceso de levadura. -->
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A leavening agent (also leavening agent or leaven agent; /ˈlɛvənɪŋ/ or /ˈlɛvən/), also known as a raising agent, is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens the finished product. Formation of carbon dioxide is induced by chemical agents reacting with moisture, heat, acidity, or other triggers.
 
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The leavening agent incorporates gas bubbles into the dough. The alternative or supplement to leavening agents is mechanical leavening by which air is incorporated by mechanical means. Most leavening agents are synthetic chemical compounds, but carbon dioxide can also be produced by biological agents. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain.
 
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<!-- 4. ¿Cuál es la diferencia entre el estilo de pizza napolitana y pizza romana? -->
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<!-- 4. What is the difference between Neapolitan style pizza and Roman style pizza? -->
 
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Roman pizza is thin and usually stretched with the help of a rolling-pin. It is baked for a longer time at a lower temperature. Neapolitan pizza instead is thicker and softer. It is formed by hand – that’s why its outer edge is also thicker. It must be cooked for a much shorter time.
 
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<!-- 5. ¿Cuáles son tres diferentes maneras de hornear pizza? Describir las diferencias en detalle. -->
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<!-- 5. What are three different ways to bake a pizza? Describe the differences in detail. -->
 
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In order, a Brick oven, wood fired or coal fired, is the best as described in the reference below, followed by a Grill so you are closer to a brick oven type of baking and then followed by a electric oven using a pizza stone to help simulate a brick oven.
 
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1. Wood fired brick oven - [http://camosse.com/learning-library/why-cooking-pizza-in-a-brick-oven-is-better/ Web Page Reference]
 
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2. Grill (Electric, Gas or Charcoal) - [http://www.thekitchn.com/how-to-grill-pizza-cooking-lessons-from-thekitchn-120920 Web Page Reference]
 
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3. Electric or Gas oven (Home or Industrial) - Using a pizza stone will help to more evenly distribute the heat to the pizza in a Home oven, so you get closer to a brick oven type of baking.
 
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<!-- 6. ¿Cuál es la temperatura ideal si se usa un horno de leña para hornear pizza? ¿Cuál es la temperatura ideal si se usa un horno eléctrico para hornear pizza? -->
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Wood or Brick Oven 400°C / 752°F
 
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Home ovens 280°C / 450°F to 500°F
 
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Industrial ovens 330°C / 626°F
 
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It’s made with tomato sauce and cheese and topped with tomatoes and basil. The type of each ingredient can vary, such as the type of tomato sauce used, the type of tomatoes used as well as the type of basil used. Experiment and research different types and see what others use and what you like best.
 
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==Referencias==
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==References==
 
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* [http://www.passion-4-pizza.com/history_of_pizza.html Pizza History in General]
 
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* [http://www.passion-4-pizza.com/italian_pizza.html History of Modern Pizza]
 
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* [http://en.wikipedia.org/wiki/Pizza Pizza on Wikipedia]
 
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Latest revision as of 14:29, 22 October 2025

Other languages:
English • ‎español • ‎français • ‎português do Brasil
Producción de pizzas

Nivel de destreza

1

Año

2025

Version

24.10.2025

Autoridad de aprobación

División Sudamericana

Making Pizza AY Honor.png
Producción de pizzas
Artes domésticas
Nivel de destreza
123
Autoridad de aprobación
División Sudamericana
Año de introducción
2025
Vea también
Maestría de Artes domésticas



1

Hacer una investigación corta sobre la historia de hacer pizza.




2

Hacer una lista de los ingredientes básicos para la masa de pizza.




3

Describir el proceso de levadura.




4

¿Cuál es la diferencia entre el estilo de pizza napolitana y pizza romana?




5

¿Cuáles son tres diferentes maneras de hornear pizza? Describir las diferencias en detalle.




6

¿Cuál es la temperatura ideal si se usa un horno de leña para hornear pizza? ¿Cuál es la temperatura ideal si se usa un horno eléctrico para hornear pizza?




7

Preparar una pizza margarita.




Referencias

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