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Gluten is a protein structure. It is formed when flour and water come into contact and mechanical force is applied (e.g. by kneading). The proteins Gliadin and Glutenin contained in the flour absorb the water and the mechanical force creates the gluten structure. Gluten strongly determines the elasticity and airiness of the dough.

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You’d like to start making pizza right away, but you’re wondering where to start? We have summarized the most important information on the following page for you.

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