I have wanted to try November’s dessert dough recipe at Reply 26 http://www.pizzamaking.com/forum/index.php/topic,791.msg34074.html#msg34074 for awhile. I mixed the dough using the same amounts of ingredients that Novembers gave, but substituted light brown sugar for the dark brown sugar. The dough felt too dry after I mixed all the ingredients together so I added a little more water. The dough still felt somewhat dry, but I decided to just let it go and see what would happen. The dessert dough was mixed Sunday.
When I went to open the dough ball today, it still felt dry, but opened okay. I decided to par-bake the skin after orange marmalade was spread on the dough. The dough rose well. It then was taken out of the oven and strawberries and blueberries were used as dressing and a whole lemon was squeezed over the top of the blueberries and strawberries. Then some granulated sugar was added on top of the dressing. The pie was then put back into the oven to finish baking. A special kind of topping was then added that Randy got from another food vendor. It is used on top of strawberries pies at a bakery.
The dessert pizza turned out very well. The taste of the crust was very good and it went well with the other dressings. I never tasted this kind of pizza crust before.
I don’t know if a little more water would have made the crust a little more airy or not.
Thanks November for a good dessert dough for at dessert pizza!
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
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