Thursday, March 26, 2015

Another experimental pizza dough with Sprite (NY style)

Another attempt was made at using Sprite in a pizza dough.  This time I tried 2.5% of the formulas water.  The dough ball was very easy to open.  The rim crust was moist, and had good flavor in little less than a one day cold ferment.

Norma















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2 comments:

  1. UnknownApril 15, 2015 at 5:24 PM

    I'm really glad I found this page! I'm planning to do this huge banquet and I was thinking of making a bunch of pizzas. My thought was that I could just find a recipe offline. However, according to your article a lot of receipts use too much yeast. Maybe I shouldn't try to make my own, since there's such a variety when it comes to making pizzas. Do you happen to know of any pizza restaurants that take home calls? http://www.columbuspizza.ca/en/menu.html

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  2. learning pizza makerApril 16, 2015 at 10:51 AM

    Hello Michael, If you go on the pizza forum where I am a member someone will help you make the kind of pizzas you want to make. Just look around and see what styles of pizza you like and see what kind of formulations are being used. http://pizzamaking.com/

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