Why Your Pizza Will Never Be Like Dodo Pizza? They Add This Ingredient To Their Dough. Spoiler: It's In Your Home

"The secret of Dodo Pizza dough is neither yeast nor flour," said the chain's technologist, Alexey Ivanov, in an interview with Forbes. It turns out, it's all about ordinary...mayonnaise!

“Just 1 tbsp. for 500 g of flour,” chef baker Dmitry Sorokin revealed in the Pizza from A to Z podcast. “Mayonnaise (a combination of oil and egg lecithin) makes the dough elastic and the crust crispy, like Neapolitan pizza.”

The magazine Food Technologies checked: two doughs were mixed according to the same recipe, but mayonnaise was added to one. After baking, the crust with mayonnaise rose 30% higher and did not break when rolled.

But how does it work? Food scientist Harold McGee explains in On Food and Cooking:

"The lecithin in mayonnaise acts as an emulsifier - it binds water and fat, creating air bubbles. This makes the dough porous, like brioche."

Blogger Katya from the YouTube channel “Pizza at Home” conducted a blind test:

"The guests couldn't believe that the crust was yeast-free! The mayonnaise gave it that 'bubbly' structure."

The most unexpected review came from Italian chef Luca Marconi , owner of a pizzeria in Rome:

"I added mayonnaise to the dough on the advice of a friend from Russia - it's blasphemy, but the result exceeded expectations. Now I cook like this for tourists!"

User Denis from Novosibirsk wrote in the Telegram channel Gastronomic Rebel: "I replaced mayonnaise with Greek yogurt - the crust became even fluffier. The kids said it was better than Dodo!"

But the main secret of Dodo was revealed by the network’s technologist in an interview with RBC:

"We add mayonnaise not to the dough, but... to the sauce! It softens the acidity of the tomatoes and binds the cheese to the base."

Chef Johnny D tested the hypothesis on the show Pizza Masters:

“I mixed mayonnaise with tomato paste (1:3) - the pizza stopped “spreading” and the cheese melted evenly.”

Scientists from Food Research International confirmed:

"Emulsifiers in mayonnaise prevent the sauce from separating at high temperatures, which is critical for delivery."