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Dessert pizza crust - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Dessert pizza crust

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  • Dessert pizza crust

    Has anyone tried other crust recipes for their dessert pizzas? I like dessert pizza but the 'plain old' pizza dough seems to detract from the flavor. I'm thinking maybe a graham-cracker-like crust of some sort could do the trick, but perhaps it would burn too much unless I cut back on the sugar. Anyway, I'd love to hear from someone who uses a different, sweeter crust for their dessert pizzas.
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  • #2
    Re: Dessert pizza crust

    Like the thick crust pizza question you will be trying to use the wrong tool for the job. You could do it at the end of the night as the oven cools down but the window might be fairly narrow. If you try to mix in crusts with sugar at higher temps you could really have fun!

    My suggestion is to make sure your dough is spot on proofing wise (overproofed is IMO definitely not as good for desserty pizzas) so it has a bit of residual sugar. Second, it should IMO be seriously thin so it can be crisp (I really like crisp dessert pizzas). And, as always it should be sparse. I sprinkle brown sugar on some of my dessert pizzas to give a bit of extra sweetness and texture as it caremalizes (great on banans with moscarpone!). But...sugar in the dough in anything but low levels is likely to be problematic IMO.

    Let us know what you try and the results you get!

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    • #3
      Re: Dessert pizza crust

      I always use the standard pizza dough (which I never add anything like oil, sugar etc so there's never a problem with going sweet if I so chose at the end of the evening. I usually add caramel, banana and cinamon to make a sweet pizza. Best to pre-cook the base for a few minutes befor adding sweet toppings.
      / Rossco

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      • #4
        Re: Dessert pizza crust

        I have made Nutella pizza with great success. Variations - banana and last night pears and almond slices.

        They were a huge hit with my guests!

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