"Dutch Apple Pie Pizza" made with sweet snitz apples 6/19/2012

I made a “Dutch Apple Pie Pizza” with this attempt with November’s dough formulation that I upped the hydration and also used MBF shortening. This attempt was better than my last attempt, in oven spring and also taste in the crust.


I used sweet snitz apples and prepared them Monday evening by boiling them with water, added a little bit of cinnamon and a little bit of sugar. When the apple mixture had cooled I added a couple of squeezes of lemon juice to give a little tarter taste. I also prepared the streusel Monday evening by combining 1 cup Ultragrain flour, 1 cup light brown sugar and ½ cup of butter. That was also refrigerated until Tuesday. The icing was prepared using Peter’s directions of using 1 cup powdered sugar, 3 ¾ teaspoons warm water, 1 teaspoon of Karo syrup, 3/8 teaspoons of real vanilla and a dash of salt and refrigerated.

This dough ball opened easily and didn‘t feel dry. The apple snitz mixture was applied on the skin, then the streusel. The pizza was then baked, cooled, then the icing was applied with my one squeeze bottle with a tip. The resulting taste of the “Dutch Apple Pie Pizza” was really good. My taste testers had a few slices and really enjoyed it. Steve also took home a slice for his wife and she really liked it too. I saved two slices for today. One is for my mom and one is for me. I really like dessert pizzas.

Norma