Honey Vs Sugar In Pizza Dough !!

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if you are making pizzas under 550 degrees you can probably get away with using more sugar or honey and in these applications the honey does seem to provide a slightly better flavor and texture another thing to consider is brown sugar which is nice because the molasses included in brown sugar provides a different type of food for the yeast.

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25 07 2019 honey will add a different flavor to the dough than plain sugar honey is almost entirely fructose where table sugar is a mix of fructose and glucose also honey has aromatics that plain sugar just doesn t have.

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home ovens do not reach the hot temps of pro pizza ovens and home doughs often need help browning as a jumping off point my sd pizza dough starts at 2 sugar 2 0 2 5 salt 10 pre fermented flour small levain to limit acid which makes shaping difficult 5 8 whole grain flour and 75 hydration looking forward to seeing your pizza.

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directions in a small bowl dissolve the yeast and honey in 1 4 cup warm water 100 110 degrees in a mixer fitted with a dough hook combine the flour and the salt can do by hand with spoon if you don t have a mixer add the oil the yeast mixture and the remaining 3 4 c water mix on low speed until dough comes cleanly away from the sides.

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30 10 2012 some pizza doughs are made with sugar and others are made without typically we find that dough destined to be baked at high temperatures is made without any added sugar while those that will be baked at lower temperatures 425 to 450 f will contain at least some sugar to assist in crust.

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types of pizza dough the two most common pizza doughs highlight the use of sugar and oil and where it can be useful neapolitan pizza dough this dough is a simple dough with flour water yeast and salt it is cooked in a wood fired oven usually in 60 90 seconds because of this fast cooking the crust puffs up fast and stays moist on the inside.
honey vs sugar in pizza dough

honey vs sugar in pizza dough

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