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Pizza dough by All recipes.com - Forno Bravo Forum: The Wood-Fired Oven Community

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Pizza dough by All recipes.com

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  • Pizza dough by All recipes.com

    I think this is the first time I saw a recipe using sugar. has anyone tried this and did it work?

    2 1/4 teaspoons active dry yeast

    1/2 teaspoon brown sugar

    1 1/2 cups warm water (110 degrees F/45 degrees C)

    1 teaspoon salt

    2 tablespoons olive oil

    3 1/3 cups all-purpose flour

    We are having a small party tomorrow and would like to try it but I don't like using my guests as guinea pigs
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  • #2
    Re: Pizza dough by All recipes.com

    Originally posted by Les View Post
    I think this is the first time I saw a recipe using sugar. has anyone tried this and did it work?

    2 1/4 teaspoons active dry yeast

    1/2 teaspoon brown sugar

    1 1/2 cups warm water (110 degrees F/45 degrees C)

    1 teaspoon salt

    2 tablespoons olive oil

    3 1/3 cups all-purpose flour

    We are having a small party tomorrow and would like to try it but I don't like using my guests as guinea pigs
    Give it a try and report back. It looks very high in yeast and low in salt to me. Someone once posted that high temp pizzas should have flour yeast, salt and water only,not contain oil or sugar as they both contribute to browning, which at the high temp may translate to burning. Your dough recipe may be more suitable for low temp pizza cooking. What do others think?
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    • #3
      Re: Pizza dough by All recipes.com

      Makes sense David - it was to be cooked in a standard oven (450deg?)
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      • #4
        Re: Pizza dough by All recipes.com

        In that case it may be "just the ticket"
        Kindled with zeal and fired with passion.

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        • #5
          Re: Pizza dough by All recipes.com

          That looks remarkably similar to my mom's family pizza recipe, which was indeed designed for a conventional oven (and is quite good). Before I built my WFO, I used essentially the same recipe, but with substantially less yeast and an overnight rise in the refrigerator. If you wanted to omit the overnight rise, I guess you could do it as written. Now for the WFO, I still use the same recipe, but omit the sugar. I've tried it with and without the oil, and we like it with the oil slightly better--no problems with excess browning, but it adds a nice flavor an texture to the edges. I haven't dared try a WFO pizza with sugar in the dough.
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          • #6
            Re: Pizza dough by All recipes.com

            I suspect the combo of more yeast/sugar is designed for a quick rise - ready in 3 hours sort of thing. FWIW I have been using Peter Reinhart's "neo-neapolitan" recipe and it calls for sugar or honey as an option. I have gotten good results with that recipe even in the WFO.
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            • #7
              Re: Pizza dough by All recipes.com

              I was told to use sugar with the yeast....
              Matthew 19:26. With God all things are possible.

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              • #8
                Re: Pizza dough by All recipes.com

                Originally posted by V-wiz View Post
                I was told to use sugar with the yeast....
                Yes, generally for bread dough, but not with pizza dough.
                Kindled with zeal and fired with passion.

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                • #9
                  Re: Pizza dough by All recipes.com

                  Originally posted by V-wiz View Post
                  I was told to use sugar with the yeast....
                  Common misconception, really, even with bread dough. Yeast can only digest simple sugars--glucose and, to a lesser extent, fructose. The table sugar that some recipes tell you to add to the yeast is sucrose, a complex sugar. Eventually enzyme action will break the sucrose down into glucose (just as the even more complex starches in the flour will break down into glucose with time), but not in the 5-10 minutes that you spend soaking the yeast. Better still to just use instant dry/bread machine yeast and skip the yeast-proofing step entirely
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                  • #10
                    Re: Pizza dough by All recipes.com

                    Ahh i see. Thanks for the clarification.
                    Matthew 19:26. With God all things are possible.

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                    • #11
                      Re: Pizza dough by All recipes.com

                      On another note have any of you guys used milk? Ive been told it makes the dough really soft.
                      Matthew 19:26. With God all things are possible.

                      My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

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                      • #12
                        Re: Pizza dough by All recipes.com

                        I haven't but I know someone that has. It works great at 450°-550°, but I would not think it would work at WFO temps.

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                        • #13
                          Re: Pizza dough by All recipes.com

                          I always use sugar, white refined straight from the packet, I also add powdered milk, never had a problem with the dough.
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                          • #14
                            Re: Pizza dough by All recipes.com

                            Originally posted by brickie in oz View Post
                            I always use sugar, white refined straight from the packet, I also add powdered milk, never had a problem with the dough.
                            Al, can you post your recipe - I will give it a shot this weekend. Sounds a lot like what I used in the bread machine. Sorry for the delay, sometimes it takes a while to sink in

                            Thanks!
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                            • #15
                              Re: Pizza dough by All recipes.com

                              Basic white bread.

                              All mixing is done in a mixer with a dough hook, this eliminates the hand kneading process.

                              Multiples of the recipe can be mixed.

                              250 grams good quality high protein bakers flour, unbleached.
                              1 teaspoon dried yeast.
                              1 teaspoon sugar.
                              1/4 teaspoon salt.
                              1/4 teaspoon olive oil
                              1 teaspoon powdered milk.
                              Enough warm water to make a thick dough, 65% percent hydration is ideal.
                              The English language was invented by people who couldnt spell.

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