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-   -   Pizza dough by All recipes.com (http://www.fornobravo.com/forum/f10/pizza-dough-all-recipes-com-19559.html)

Les 06-21-2013 04:47 PM

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

david s 06-21-2013 05:24 PM

Re: Pizza dough by All recipes.com
 
Quote:

Originally Posted by Les (Post 155655)
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?

Les 06-21-2013 05:29 PM

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

david s 06-21-2013 05:32 PM

Re: Pizza dough by All recipes.com
 
In that case it may be "just the ticket"

rsandler 06-24-2013 05:37 AM

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.

deejayoh 06-24-2013 08:51 AM

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.

V-wiz 06-25-2013 08:51 PM

Re: Pizza dough by All recipes.com
 
I was told to use sugar with the yeast.... :eek:

david s 06-26-2013 03:52 AM

Re: Pizza dough by All recipes.com
 
Quote:

Originally Posted by V-wiz (Post 155935)
I was told to use sugar with the yeast.... :eek:

Yes, generally for bread dough, but not with pizza dough.

rsandler 06-26-2013 06:11 AM

Re: Pizza dough by All recipes.com
 
Quote:

Originally Posted by V-wiz (Post 155935)
I was told to use sugar with the yeast.... :eek:

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 :)

V-wiz 06-26-2013 07:20 AM

Re: Pizza dough by All recipes.com
 
Ahh i see. Thanks for the clarification.


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