The Pizza Therapy Forum and Pasta Therapy Forum

Adonna, you will want a dough conditioner (enhancer) as well. This will assist with the texture, handeling, and flavor of the finished product. Google for products or check your local grocery, it make ...

Hi RnR,

I'm not sure what you mean by heft but the real flavor here is the sweet/sour (agrodolce in Italian) of vinegar, sugar, rasins, and capers. The eggplant flavor is fairly mild here. IF it is ...

Hi Marisa,

Technically, salt is not necessary. Make dough without it and you'll never forget to put it in! Salt does a couple of things in dough, 1 is it stabilizes the action of the yeast (and can ...

Hi all,

I believe this is called "snap" and is directly related to the amount of gluten development in the dough. In most cases, a 10 minute rest should allow the dough to be more extensi ...

Ginika, here is a recipe for biscuit dough, no sugar, no yeast. Use it like pizza dough.

2 lb. 8 oz. All-purpose flour
3/4 ounce Salt
2 ounces Baking powder
14 ounces Unsalted butter, cold
1 1/ ...

Hi Marisa,

Well you really don't need honey or sugar for dough but hey, why not! Your asking so I'll tell you...
Sugar or just about any sweetner does 3 things in pizza dough. 1 is to spur the yea ...

Hi Ginika,

Are you asking two things or one? I know how to make pizza dough without yeast and sugar, but then you go on about soybean husk and that, dear Ginika, I have no clue about.

Vinny

Hi Df, Vinny here...

As you noted already, the flavor of spirits, or any liquid, or any ingredient for that matter, changes/enhances the flavor of the dough. Alcohol, however, has a double whammy f ...

HI again DJ, thanks for the 411, I have to ask, who do you know that's happy with their $99 grill top pizza stone? When I go to Amazon, I don't see any reviews for it. I do have a self cleaning cycle ...

DJ, I Don't know and it's not marked on the scale. I do know it does both pounds and kg, and will tare.

Good Luck

Vinny

Goodfeste, how did the pizza come out? I do know from experience that using up to 1/3 of your flour with semolina will make the dough much more non-stick, more manageable in a skillet. I reheat my piz ...

Hi 007, what's the brand and model of your 750 super oven???

Vinny

Hi Dj and Df, my original idea with the stone on the grill was merely to get higher oven temperatures, simulating a wood or gas fired pizza oven. Looking at the ovens themselves, they have specificall ...

Dj, I have a cheap digital I picked up on Ebay for $10, works great. Working in % really helps when fine tuning your dough and for making different sized batches that will come out the same.

Good L ...

Hi Dj and Df, my original idea with the stone on the grill was merely to get higher oven temperatures, simulating a wood or gas fired pizza oven. Looking at the ovens themselves, they have specificall ...