Dough and Pizza with the Dry Malt DME-B product 10/04/2011

The dough with the Dry Malt DME-B product was made into a pizza.  The dough handled so beautifully and easily stretched to a 18” pizza, even though I only wanted to open the skin to 16”. The dough could have been tossed and twirled, but I didn’t open it that way.  The finished pizza was crisp on the bottom crust, and slightly crisp on the rim, with a fairly moist crumb.  The only thing Steve and I didn’t like about this experimental pizza was there didn’t seem to be much of any taste in the crust, even though I basically used a Lehmann dough formula with added DME-8 dry malt.  The dough was almost cold fermented for two days.  The characteristics I did like using the DME dry malt, was the crisp bottom crust and the slightly crisp rim.  I wonder what should be my next experiment with the DME-B Dry Malt product to find if I can produce a better pizza.

Norma