These are the photos of
the dough and pizza made with 3% of Sprite to replace some of the
formulas water. The dough was a lot softer than
the same dough made with just water.
I really liked the part
that the dough ball opened so easily in a one day cold ferment.
The rim crust was nice and
moist. The rim was smaller than the usual rims I make when I open
dough balls. I didn't do anything different to create the smaller
rim. It was because the dough just formed into a skin without much
of any elasticity.
I am not quite sure of
what the small amount of Sprite does to the dough. Will have to do some more experiments.
Norma
