Pizza Crust

[ping]

Have to try this.

[Clove]

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.

[Pluff Mudder]

Originally Posted by Clove

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.

[Clove]

Originally Posted by Pluff Mudder

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.......

[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.

[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.

[BerryBaby]

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!

[MiseEnPlace]

Originally Posted by bakerman

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.

[bakerman]

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

[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!