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  #11  
Old 03-14-2012, 05:19 AM
TropicalCoasting's Avatar
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Join Date: Dec 2011
Location: Qld
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Default Re: Eggs in pizza dough?

There was a great pizza place near me about 20 odd years ago they did a garlic prawn and egg pizza it was excellent
It was on top not in though
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  #12  
Old 03-24-2012, 02:54 PM
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Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
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Default Re: Eggs in pizza dough?

Gudday
Ham and egg pizza.....sauce Ham and cheese...crack egg into you hand and break yolk...scatter through the ham and cheese and bake

[ATTACH]Eggs in pizza dough?-b-e-pizza-002.jpg[/ATTACH]

Everyone was full so this will be my breakfast

Regards Dave
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  #13  
Old 03-21-2014, 03:15 PM
Peasant
 
Join Date: Mar 2014
Location: Anchorage, AK
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Default Re: Eggs in pizza dough?

I haven't made pizza dough with eggs, but have been cooking naan for the past couple years and the recipe calls for one egg to the 4 cups of flour. I've occasionally made the dough w/o the egg when the fridge is bear. I can't tell a difference in taste in the dough, especially as I usually onion and/or garlic to the dough, but there is a definate difference in the feel and texture of the dough both when rolling it out and when eating it.

For lack of a better description adding the egg results in a more resilient dough. It just seems lighter and springier and is just seems easier to tear and chew.
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  #14  
Old 03-21-2014, 03:39 PM
Journeyman
 
Join Date: May 2011
Location: South Australia
Posts: 470
Default Re: Eggs in pizza dough?

Dunno about in the dough, but back in the 70's when Rocky's was one of the first pizza bars in the state, a Saturday night special was a 4 Seasons with egg and anchovies.

If I remember correctly it was:
smoked oysters, ham, pineapple, chilli, champignons, black olives, egg, anchovies, mozzarella, tomato.

Delightful. I am no fan of added sugar in anything, but the sweetness of the pineapple, the saltiness of the olives and anchovies, the fire of those little pickled chillies he used, all topped with a slightly runny egg was just perfect.
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  #15  
Old 03-26-2014, 04:30 PM
Peasant
 
Join Date: Mar 2014
Location: Anchorage, AK
Posts: 26
Default Re: Eggs in pizza dough?

I was curious to see if the egg acts as a lubricant as it were in the dough, so in the naan recipe I've been using for years I substituted 1T of olive oil for the egg. Sure enough the resiliency if that's the proper term returned to the dough. Without the egg or oil the dough is somewhat tough and you can't roll it that thin. With the egg or oil the dough can be rolled or stretched very thin.

Seems to have been a hit, no leftovers.
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  #16  
Old 03-29-2014, 01:31 AM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 1,999
Default Re: Eggs in pizza dough?

Gudday
Flour, water, salt, yeast add high temps ....bread and pizza
Flour, water,oil, eggs, raising agent add moderate heat.....cakes and biscuits.
Yes I make nan bread too but you have to make it at lower temps.
I checked with the local Indian place near we're I work. No eggs.
He was of course not going to give out his secrets but.... Flour ( 10 per cent protein not bread flour I read that on the bags)water, yeast, salt yoghurt and gee. The gee of course is the hard saturated fats part do high temp. The yoghurt probably contributes the sweetness and as he said he dislikes the Greek styles he probably makes his own with a starter.
I personally think it works at the high temps of the tandoor because of his skill and the lack of toppings to mask the dough disk. It was amazing to watch it was hardly thrown in there and it was out slowly deflating on the wooden board.
The smell was really something.
As for me no eggs, oil or fat, or sugar. Keep it simple seems to work for me.
I have added mashed potatoe to the dough but it only works with a lower protein level in the flour and still cooking at a lower temp. Everyone likes it but it doesn't have that"chew" that you come to expect from a proper pizza
Regards dave
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