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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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20-12-2005, 11:53 AM
posted to rec.food.baking
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Pizza Followup question
I've reduced the sugar in the formula from my textbook almost to none
because my pizzas came out too cake like on the baking sheet. Now that I have a stone, do I put that sugar back in to compensate for the extra crispiness created by the stone? 
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20-12-2005, 01:59 PM
posted to rec.food.baking
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Pizza Followup question
"Rich Hollenbeck" wrote in message news:NgSpf.57277$fY5.30246@trnddc02... I've reduced the sugar in the formula from my textbook almost to none because my pizzas came out too cake like on the baking sheet. Now that I have a stone, do I put that sugar back in to compensate for the extra crispiness created by the stone? I don't use sugar in my pizza dough. Try it without first.
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23-12-2005, 05:23 PM
posted to rec.food.baking
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Pizza Followup question
Rich Hollenbeck wrote:
I've reduced the sugar in the formula from my textbook almost to none because my pizzas came out too cake like on the baking sheet. Now that I have a stone, do I put that sugar back in to compensate for the extra crispiness created by the stone? try honey, with the yeast, works really well. mk
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26-12-2005, 07:40 AM
posted to rec.food.baking
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Pizza Followup question
Rich Hollenbeck wrote:
I've reduced the sugar in the formula from my textbook almost to none because my pizzas came out too cake like on the baking sheet. Now that I have a stone, do I put that sugar back in to compensate for the extra crispiness created by the stone? I use a bit of sugar or honey to proof the yeast, but none while making the dough. When I use sourdough starter instead of yeast, I use no sugar at all. The pizzas(either yeast or sourdough) come out well on a baking stone.
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