Welcome!
This site has no official connection with the Food Network, this is a fan site.
Contact Us
Forum Information
Members: 1,341
Threads: 6,001
Posts: 33,100
Online: 41
Newest Member: cherryc


Go Back   Food Network Fans > Members Area > Recipes > Bread and Pasta Recipes

Tags:

Reply
 
LinkBack (1) Thread Tools Display Modes
Old 09-29-2008, 02:36 PM   #11 (permalink)
Senior Member
 
ping's Avatar
 
Join Date: Jul 2008
Location: TX
Posts: 382
Rep Power: 1
ping is on a distinguished road
Have to try this.
ping is offline   Reply With Quote
Old 10-01-2008, 01:46 PM   #12 (permalink)
Senior Member
 
Clove's Avatar
 
Join Date: Sep 2007
Location: Central PA
Posts: 417
Recipes: 19
Blog Entries: 1
Rep Power: 2
Clove is on a distinguished road
chef

Quote:
Originally Posted by Pluff Mudder View Post
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.
__________________
Clove
Clove is offline   Reply With Quote
Old 10-01-2008, 04:12 PM   #13 (permalink)
Crazy Ol' Southern Lady
 
Pluff Mudder's Avatar
 
Join Date: Jul 2008
Location: Edisto Island, SC
Posts: 1,862
Recipes: 4
Rep Power: 2
Pluff Mudder is on a distinguished road
Quote:
Originally Posted by Clove View Post
The sugar, white or brown is there to "feed" the yeast. (PS - brown sugar is white sugar with molasses added)
I knew why "white" sugar was added, I just had never seen "brown" sugar added to a pizza crust dough before, because of the molasses in it.
__________________
Give me that shoehorn! I think I can get one more cookbook on the shelf!
Pluff Mudder is offline   Reply With Quote
Old 10-02-2008, 05:24 PM   #14 (permalink)
Senior Member
 
Clove's Avatar
 
Join Date: Sep 2007
Location: Central PA
Posts: 417
Recipes: 19
Blog Entries: 1
Rep Power: 2
Clove is on a distinguished road
Quote:
Originally Posted by Pluff Mudder View Post
I knew why "white" sugar was added, I just had never seen "brown" sugar added to a pizza crust dough before, because of the molasses in it.
PM,

I've not use brown sugar for yeast breads either, but have used white sugar, white wine, red wine and various forms of honey.
I'm sure brown sugar would work just as well as any of the other forms of sugar - in feeding the yeast. Those hungry little devils.......
__________________
Clove
Clove is offline   Reply With Quote
Old 10-02-2008, 05:33 PM   #15 (permalink)
Suzie (Site owner)
 
Food Network Fan's Avatar
 
Join Date: Jul 2006
Location: West Virginia
Posts: 10,731
Recipes: 14
Blog Entries: 3
Rep Power: 10
Food Network Fan will become famous soon enough
Send a message via Yahoo to Food Network Fan
Now that I have bought the malted barley syrup I like it even better. I will use it instead of the brown sugar from now on.
__________________
Suzie Click here to visit Suzie's table.
Food Network Fan is offline   Reply With Quote
Old 10-12-2008, 11:06 PM   #16 (permalink)
Suzie (Site owner)
 
Food Network Fan's Avatar
 
Join Date: Jul 2006
Location: West Virginia
Posts: 10,731
Recipes: 14
Blog Entries: 3
Rep Power: 10
Food Network Fan will become famous soon enough
Send a message via Yahoo to Food Network Fan
Pile on the meat and cheese! This pizza is NOT for the faint of heart. | King Arthur Flour - Bakers’ Banter
This crust looks good. I have added some semolina to my crust before and it does make for a nice texture. I have ordered it but I wish I could get a larger bag if I am going to pay the postage. Maybe I can convince my Kroger to start carrying it.
__________________
Suzie Click here to visit Suzie's table.
Food Network Fan is offline   Reply With Quote
Old 10-13-2008, 10:37 AM   #17 (permalink)
Administrator
 
BerryBaby's Avatar
 
Join Date: Jul 2007
Posts: 4,564
Recipes: 4
Rep Power: 10
BerryBaby is on a distinguished road
I made homemade pizza last night. Used the Olive Oil bread recipe from the Artisan Bread cookbook. Oh so easy, and what a great crust. Make my own sauce as well. Better than any take-out pizza. I'm loving it cold!
__________________
BerryBaby
Rainlover
BerryBaby is offline   Reply With Quote
Old 10-16-2008, 07:55 PM   #18 (permalink)
Ultimate Alton aficionada
 
MiseEnPlace's Avatar
 
Join Date: Dec 2007
Location: West Virginia
Posts: 1,077
Recipes: 1
Blog Entries: 2
Rep Power: 2
MiseEnPlace is on a distinguished road
Send a message via AIM to MiseEnPlace
Quote:
Originally Posted by bakerman View Post
I think that this might just be better than Alton's recipe.
This must be some good pizza then I swear by Alton's pizza dough. It was the first one I ever made at home that tasted right to me.

Maybe I can give it try.... maybe.
__________________
For all things Alton Brown visit my fansite
MiseEnPlace is offline   Reply With Quote
Old 10-16-2008, 08:23 PM   #19 (permalink)
Super Moderator
 
bakerman's Avatar
 
Join Date: Dec 2007
Location: Raleigh, NC
Posts: 833
Recipes: 2
Rep Power: 1
bakerman is on a distinguished road
Don't get me wrong Alton's is a pretty fine crust. My brother-in-law was still talking about that pizza in bed that night, my sis said if that's all it takes to make him happy, give me the recipe!

MAC
bakerman is offline   Reply With Quote
Old 10-16-2008, 08:36 PM   #20 (permalink)
Ultimate Alton aficionada
 
MiseEnPlace's Avatar
 
Join Date: Dec 2007
Location: West Virginia
Posts: 1,077
Recipes: 1
Blog Entries: 2
Rep Power: 2
MiseEnPlace is on a distinguished road
Send a message via AIM to MiseEnPlace
I might give this one a whirl because the only drawback to Alton's crust is the hours it needs to sit in the fridge.

But I love AB's pizza crust!
__________________
For all things Alton Brown visit my fansite
MiseEnPlace is offline   Reply With Quote
Reply

Bookmarks


LinkBacks (?)
LinkBack to this Thread: http://www.foodnetworkfans.com/forum/bread-pasta-recipes/2125-pizza-crust.html
Posted By For Type Date
Quiz 2 This thread Refback 10-26-2008 02:57 PM

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are On
Pingbacks are On
Refbacks are On
Forum Jump


All times are GMT -4. The time now is 01:07 PM.

vBRecipe 2.6 by vBulletin Setup
Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.2.0
A vBSkinworks Design





1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37