https://d1bq9h9neea2co.cloudfront.net/en/tags/soft-pizza/Recent content in Soft Pizza on 🍽️ Recipes & ⚗️ Analysis by DiegoHugoenFri, 16 Oct 2026 00:00:00 +0000https://d1bq9h9neea2co.cloudfront.net/en/savoury/pizza-soffice-water-roux/Mon, 27 Jul 2026 00:00:00 +0000https://d1bq9h9neea2co.cloudfront.net/en/savoury/pizza-soffice-water-roux/<h1>Soft Pizza with Water Roux</h1> <div class="toc"> <ol> <li><a href="#ingredients">Ingredients</a></li> <li><a href="#water-roux-tangzhong">Water Roux (Tangzhong)</a></li> <li><a href="#autolisi">Autolisi</a></li> <li><a href="#kneading">Kneading</a></li> <li><a href="#stretch-and-fold">Stretch and fold</a></li> <li><a href="#cold-maturation">Cold maturation</a></li> <li><a href="#shaping-and-second-rise">Shaping and second rise</a></li> <li><a href="#baking">Baking</a></li> <li><a href="#technical-notes">Technical Notes</a></li> </ol> </div> <h2 id="ingredients">Ingredients</h2> <p>The flour blend combines the strength of strong type 1 bread flour (expansive gluten network) with re-milled durum wheat semolina (crunch and colour), wholemeal rye flour (flavour and absorption) and a portion of legume flour (extra protein and structure). The water roux pre-gelatinises 7% of the total flour, allowing the dough to reach 78% effective hydration without stickiness.</p>