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Originally Posted by Pluff Mudder  Suzie... that's the first pizza dough recipe I've ever seen with brown sugar in it. Interesting. |
The sugar, white or brown is there to "feed" the yeast. (PS - brown sugar is white sugar with molasses added)
The yeast is brought back to life from its dry state of suspended animation by the warm water. (Under 90 F it won't wake up, over 130 F will kill it.)
Then it goes looking for something to eat. The sugar jump-starts it with a quick hit of sucrose but you can use and sugary additive. I use honey, and white or red wine for this purpose.
After the yeast gets it "sugar hit", it goes looking for something else to eat, namely the flour. After it eats, it expels carbon dioxide gas and that is what make to dough rise.