Vital wheat gluten is a food additive that can be used to enhance the texture and rise of pizza dough. It is made from wheat flour that has been processed to remove most of the starch, leaving behind a high protein gluten powder. Many bakers and pizza enthusiasts swear by vital wheat gluten for creating a chewy, elastic crust. However, there is some debate over whether it is truly necessary or beneficial for making pizza dough. This article will examine the pros and cons of using vital wheat gluten for pizza dough and provide tips for how to get the best results.
What is vital wheat gluten?
Vital wheat gluten, also sometimes called purified wheat gluten, is a powder made from wheat flour. To produce it, wheat flour is hydrated to activate the gluten strands and then processed to remove the starch. What remains is a dried gluten powder that contains 75-85% protein.
Vital wheat gluten contains very high concentrations of gluten, which is the main protein found in wheat flour. Gluten provides the elasticity and chewiness associated with breads and pizza crusts. Non-vital wheat gluten, in comparison, has lower protein content around 15%.
Here are some key facts about vital wheat gluten:
- Made from wheat flour by removing starch
- Protein content of 75-85%
- Adds stretchiness and chewiness to doughs
- Helps dough retain gas bubbles and rise
- Pure gluten powder form, pale yellow color
By adding extra wheat gluten to dough, the gluten strands become reinforced. This can help create a chewier, stretchier crust that rises well and holds its shape.
Benefits of vital wheat gluten in pizza dough
There are a few potential benefits that vital wheat gluten can offer for pizza dough:
Increased chewiness
The high gluten content from vital wheat gluten can give pizza dough a pleasantly chewy texture. This chewiness is desired in pizza crusts, especially Neapolitan style. The extra gluten strands develop into a strong gluten network that doesn’t break down during baking.
Enhanced stretchiness and handling
Vital wheat gluten enhances the stretchiness and strength of pizza dough. This makes the dough easier to shape and stretch thinly without tearing. It also helps prevent sagging during baking. With the extra strength from gluten, the dough can better hold its form.
Better rise and large air bubbles
Gluten helps trap the air bubbles produced by yeast in dough. Vital wheat gluten allows more gas to be retained, giving pizza dough a lighter and airier interior crumb. It also contributes to getting those large, irregular air pockets in the crust which are characteristic of artisanal pizza.
Crispier crust
The chewiness from vital wheat gluten is balanced out by an extra crispiness on the exterior of the baked crust. The proteins help give the crust a cracker-like crispy texture.
Tolerates high-hydration dough
Vital wheat gluten is often used in high-hydration doughs. The extra gluten strength allows wet doughs with a very loose consistency to still hold together and rise properly. High hydration doughs create light, airy pizza crusts.
Potential drawbacks of vital wheat gluten
While vital wheat gluten can provide the benefits above for pizza dough, there are also some potential drawbacks:
Not necessary for all pizza styles
Vital wheat gluten is useful for creating a chewy, Neapolitan-style crust. But for a thin, cracker-like New York-style crust, too much gluten can make the pizza dough tough and rubbery. The high protein content may not benefit some pizza textures.
Can reduce flavor
By diluting the overall protein content of the flour, vital wheat gluten may reduce some of the natural wheat flavor in the dough. Gluten itself has little flavor. For those seeking a full wheat taste, it may diminish this aspect.
Difficult dosage and density
It can be tricky adding just the right amount of vital wheat gluten. Too much can make the dough rubbery. Because vital wheat gluten is twice the density of flour, it also must be measured precisely for the proper moisture content.
Price
Vital wheat gluten is more expensive than typical bread or pizza flours. The price to benefit ratio may not make sense for some bakers.
Less artisanal
Some people view vital wheat gluten as a modern additive used to quickly improve dough, not an traditional ingredient used by artisanal bakers for flavor and character. There’s some debate whether it should be used for quality artisanal pizza.
How to use vital wheat gluten for pizza dough
If you choose to use vital wheat gluten for your pizza dough, here are some tips for success:
Amount to use
A general recommendation is to use vital wheat gluten at 10-20% of the total flour weight. Any more than 20% can cause the dough to become overly tough. For example, if using 600g flour total, use 60-120g of vital wheat gluten.
Reduce hydration slightly
Since vital wheat gluten requires more moisture to hydrate than regular flour, reduce the water by about 10%. For example use 55% hydration instead of 60%.
Mix and knead thoroughly
Take extra time to knead and develop the gluten thoroughly, at least 10 minutes. This blends and strengthens the protein network.
Let dough ferment longer
Because vital wheat gluten tightens the dough structure, allow for longer fermentation time, up to 48 hours in the fridge. This helps relax and improve the dough.
Use bread flour
Pair vital wheat gluten with high protein bread flour rather than all-purpose or pastry flour for best results. The extra protein works synergistically with the added gluten.
Additional yeast
Consider using extra yeast, up to double the normal amount, to ensure adequate rise. Vital wheat gluten can inhibit rise, so more yeast helps compensate.
Reduce if dough feels tight
If after kneading and fermenting the pizza dough still feels overly tight rather than airy, reduce the vital wheat gluten next time. 10% of total flour weight can be plenty.
Pizza dough recipes with vital wheat gluten
To see vital wheat gluten in action, here are two sample pizza dough recipes to try:
Neapolitan pizza dough
| Ingredient | Weight |
|---|---|
| Bread Flour | 550g |
| Vital Wheat Gluten | 60g |
| Water | 325g (59%) |
| Fine Sea Salt | 12g |
| Instant Yeast | 1 1/2 tsp |
This recipe uses a moderate 10% addition of vital wheat gluten to create the soft, bubbly crust characteristic of Neapolitan-style pizza. The vital wheat gluten enhances the chewiness and rise in the dough.
New York-style pizza dough
| Ingredient | Weight |
|---|---|
| Bread Flour | 375g |
| Vital Wheat Gluten | 45g (12%) |
| Water | 235g (63%) |
| Fine Sea Salt | 8g |
| Instant Yeast | 1 tsp |
Here the vital wheat gluten is kept to 12% for a New York crust that is chewy but not dense. The higher hydration allows stretching the dough very thin.
When to avoid vital wheat gluten in pizza dough
While vital wheat gluten can enhance some pizza doughs, there are times you may want to avoid it:
- Seeking an authentic artisanal flavor
- Wanting a cracker-like thin crust
- Trying to reduce dense texture
- Preferring a neutral flavor
- Making a gluten-free or wheat-free dough
In these cases, a basic dough of flour, water, yeast, salt, and oil is sufficient. No specialized gluten additions are necessary.
Some alternate ways to increase the chewiness of pizza dough without vital wheat gluten include:
- Opting for bread flour rather than all-purpose
- Increasing the hydration of the dough
- Doing a long cold fermentation to develop gluten naturally
- Mixing and kneading the dough well
Conclusion
Vital wheat gluten can provide benefits for pizza dough like increased chewiness and stretchiness, better rise, and a crispier crust. However, it may not improve all pizza doughs, can reduce flavor, and adds cost.
When used correctly in moderation, vital wheat gluten enhances the texture of pizza crust beautifully. But it is not strictly necessary to create great homemade pizza. Many excellent artisanal pizza dough recipes don’t call for any added gluten.
Understanding the effects of vital wheat gluten allows playing with recipes to fit your perfect pizza style. A basic dough can always be improved before using additives. Optimize ingredients, hydration, kneading, and fermentation time first. Then consider if that touch of extra chewiness from vital wheat gluten could take your pizza to the next level.