I tried a pretzel dough and made the dough and let it cold ferment for a day. I saved some of the dough and made soft pretzels, also. I think the taste of this crust does taste like soft pretzels and the soft pretzels were tasty.
3 cups KAAP flour
1 Tablespoon brown sugar
1 teaspoon sea salt
1 Tablespoon IDY
1 Tablespoon diastatic malt powder King Arthur
1 ½ cup water
1 teaspoon oil
I had to add a little extra water to make this dough a little sticky.
pretzel salt
For dipping the soft pretzels and brushing the rim of the pizza
Tablespoons baking soda
1 qt. water
Dissolve baking soda in warm water
I was just going to put some mozzarella with the little cheezer hot dogs, and dollops of sauce, but decided to make something different to dress this pie. I made something like a Bavarian Cream. I used ricotta, cream cheese, one egg beaten, 2 tablespoons of powdered sugar, ½ cup light cream and whisked them together on the stove until they were creamy. I then put that mixture in the fridge. This dough was fermented was 24 hours.
The pie was dressed with the above ingredients, mozzarella, and sprinkled with a mixture of cinnamon and sugar. The crust of this pie did taste like a soft pretzels. The soft pretzels were dipped into the baking soda and water solution for about 10 seconds. I brushed the rim of the pizza with the baking soda solution. I did put some pretzel salt on the rim, but not very much. This pretzel pizza was baked on the stone on the bottom rack at 450 degrees F.
Norma
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