{"id":1032,"date":"2012-08-30T17:05:22","date_gmt":"2012-08-30T21:05:22","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/08\/30\/sriracha-dough\/"},"modified":"2012-08-30T17:05:22","modified_gmt":"2012-08-30T21:05:22","slug":"sriracha-dough","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/sriracha-dough\/","title":{"rendered":"Sriracha Dough"},"content":{"rendered":"

My Sriracha Salt wanted to get involved. I listened.<\/p><\/div>I have only experimented with this dough one time. \u00a0It’s nothing earth shattering, though it sounds like it should be, but it’s certainly interesting, so I think it’s worthy of a post.<\/p>\n

I was making up some pizzas recently and we were doing a Vietnamese inspired pizza. Since I make the doughs the day before, I noticed my Sriracha Salt just sitting there staring at me on the counter. \u00a0As I went to grab the Kosher Salt, the jar of Sriracha Salt shuddered a little, maybe beckoned. \u00a0It was just a little, but enough for me to notice.<\/p>\n

\u00a0<\/p>\n

Adding the yeast, I didn’t know if a little war would break out between the Sriracha and the yeast!<\/p><\/div>Ok, just kidding of course, but I did notice it while grabbing the regular salt and a little light bulb went off. \u00a0“Why not?” \u00a0I was making Peter’s Signature Bruery Beer Dough and thought I’d substitute the Sriracha Salt for the regular salt. \u00a0I didn’t know if the dough would work because of the spices — perhaps causing it to not rise, or explode or something.\u00a0 But it did work. \u00a0The result was a subtle hint of spiciness throughout the dough. \u00a0As I took my first bite of the finished pizza, I didn’t notice it right away. \u00a0There was so much going on with the Banh Mi Pizza (see that post from a few weeks ago), that the subtle flavor it added to the dough didn’t show up immediately.<\/p>\n

\u00a0<\/p>\n

The dough rose up as planned and though it looks normal, it has a hidden secret.<\/p><\/div>As I got to the crust, though, I could definitely sense the Sriracha flavor. \u00a0It was subtle and interesting. \u00a0Like I always say about making and eating pizza, it’s always interesting. \u00a0There’s a unique opportunity to experiment when making pizzas. \u00a0You can try little things while making the meal because you’ll be making 3 or more pizzas at a time and each one can be an experiment with slight changes, or major changes help you figure out what you like most. \u00a0And, I believe that the excitement of trying to find that “Ah-Ha!” moment is almost as much fun as eating that perfect slice. \u00a0The quest is about the questing and also the time spent with friends and family eating the results of your madness!<\/p>\n

So, the recipe for the Sriracha salt is already posted — just use it instead of regular salt when making any dough and let us know the results. Sometimes it’s just the little things that the difference….<\/p>\n

For Peter’s Signature Bruery Beer Dough recipe – click: *HERE<\/a><\/p>\n

*Note: \u00a0This would work with any dough recipe.<\/p>\n

\u00a0<\/p>\n

Enjoy!<\/p>\n

{gallery}srirachadough{\/gallery}<\/p>\n","protected":false},"excerpt":{"rendered":"

I have only experimented with this dough one time. \u00a0It’s nothing earth shattering, though it sounds like it should be, but it’s certainly interesting, so I think it’s worthy of a post. I was making up some pizzas recently and we were doing a Vietnamese inspired pizza. Since I make the doughs the day before, I noticed my Sriracha Salt just sitting there staring at me on the counter. \u00a0As…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1029,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nSriracha Dough - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/sriracha-dough\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sriracha Dough - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"I have only experimented with this dough one time. \u00a0It’s nothing earth shattering, though it sounds like it should be, but it’s certainly interesting, so I think it’s worthy of a post. 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