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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Old 20-12-2005, 12:53 PM posted to rec.food.baking
Rich Hollenbeck
 
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Default 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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Old 20-12-2005, 02:59 PM posted to rec.food.baking
Vox Humana
 
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Default Pizza Followup question


"Rich Hollenbeck" wrote in message
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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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Old 23-12-2005, 06:23 PM posted to rec.food.baking
mikel
 
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Default 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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Old 26-12-2005, 08:40 AM posted to rec.food.baking
Kamala Ganesh
 
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Default 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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