Gluten gets a lot of attention these days, but for pizza makers, it is an essential tool. Here is the science.
What Is Gluten?
Gluten is not a single substance. It is a protein network formed when two proteins in wheat flour, glutenin and gliadin, combine with water. Glutenin provides strength and elasticity while gliadin provides extensibility. Together, they create the stretchy, structural network that gives bread and pizza dough their texture.
How Gluten Develops
Mixing and kneading hydrate the flour and physically align the gluten proteins into an organized network. More mixing means more gluten development, which means a chewier, more elastic dough. Less mixing means a more tender, crumbly result.
Gluten and Pizza Styles
Different pizza styles require different levels of gluten development. Neapolitan pizza uses moderate gluten development for a soft, pillowy crust. New York style develops more gluten for a chewy, foldable slice. Chicago thin-crust uses a specific approach that creates enough structure for a crispy base without making it chewy.
Our Approach
At Mad Pizza, we mix our dough to develop just enough gluten for structure and crispiness without creating chewiness. The dough is then rolled with a pin, which further compresses the gluten network into a thin, tight layer. When baked, this creates a crust that snaps instead of stretching, exactly what Chicago thin-crust should do.
Flour Protein Content
The protein content of flour directly affects how much gluten can form. We use bread flour with higher protein content, which gives our crust the structural integrity it needs to support our hand-shredded mozzarella and toppings without being tough.
Gluten and Digestion
For people without celiac disease or a diagnosed gluten sensitivity, gluten in properly fermented pizza dough is generally well-tolerated. The fermentation process breaks down some of the gluten, which may improve digestibility.
Learn more about our dough process at 211 N 21st Ave in Hollywood, FL. Call (754) 275-8466 to order.
Frequently Asked Questions
Does pizza dough contain gluten?
Yes, traditional pizza dough made with wheat flour contains gluten. Gluten is the protein network that gives dough its structure and texture. It is essential for creating the crust's physical properties.
Is Chicago thin-crust pizza chewy?
No, Chicago thin-crust pizza is crispy and cracker-like, not chewy. The dough is rolled thin and the gluten development is managed to produce crispiness rather than chewiness.
Does Mad Pizza offer gluten-free pizza?
Contact Mad Pizza at (754) 275-8466 to ask about current menu options and any dietary accommodations available at our location at 211 N 21st Ave in Hollywood, FL.
Ready to Taste the Difference?
Order authentic Chicago thin-crust pizza from Mad Pizza. Every slice supports veterans through our LEGION partnership.