%% Category::<h1><span class="material-symbols-outlined">join_right</span> </h1> %% <h1><span class="material-symbols-outlined">join_right</span>How fats affect pizza dough. </h1> Created: 5th March 2025 In general It's almost impossible to say, definitively, what fat's role is when it comes to making pizza dough. Not only do you have myriad different fats, you also have as many ways of using them; different techniques yielding unique results using the same fat. [[The most commonly used fats in pizza dough]] This makes fats one of the most versatile ingredients in pizza dough. It's better to state: ## What fats CAN do in pizza dough? As well as imparting whatever flavor the fat provides, fats can also: - can help leavening - provide tenderness - provide flakiness - improve extensibility - provide color - help pizzas retain their shape during baking - make pizzas crispier - contribute moistness - prevent/delay staling ___ ### Conclusion. I believe that fats and their use in pizza making are possibly one of the more misunderstood ingredients commonly used. Not only are there myriad different fats, you also have differing levels of the three fatty acids, within certain groups. Additionally, the technique used can play a significant role in the outcome, along with the differing levels of the other ingredients that may be present in the formula in question. It is however safe to say that fat's *main* purpose is to modify the texture of dough. This often comes with desirable side effects such as modification to the color and taste. > [!caution] See also > [[Fats and leavening]] > [[How fats modify texture]] > [[Fats and flavor]] > [[How technique can change the way fats act]] > [[How fat helps pizza retain it's shape]]