1/4 teaspoon of Sriracha sauce added to 150 gram Pizzeria dough ball

Steve had mixed some test dough balls on Saturday. They were 150 grams each and Pizzeria flour and cake yeast was used for the dough. He cold fermented the dough balls in plastic bags. Steve had some leftover dough balls and I asked him to bring one to market for me to try and add the Sriracha sauce to see if the chili sauce would do anything to the yeast.


Steve brought 2 dough balls, one in a plastic container and this one is a plastic bag. I tested out both dough balls, but am only posting the pictures of the one I used the Sriracha sauce in. I would post the other pictures of the bake of the other dough ball without the Sriracha sauce, but it wouldn’t really be a fair comparison because he left that dough ball (in a plastic container) room temperature ferment for over a day from Monday to Tuesday.

I mixed in ¼ teaspoon of Sriracha sauce into the already made and fermenting dough ball, then left it sit out at room temperature for about 4 hrs. The dough ball did ferment with the added Sriracha sauce added.

I used a cutter pan to bake this pizza, because my deck oven really doesn’t get hot enough to do a bake with Pizzeria flour.

The resulting pizza was tasty in my opinion, but this wasn't a true test to see if Sriracha sauce can be added directly to dough in the mix. 

Norma