Substituting honey in pizza dough
Hey everyone, I've got a question for the adventurous pizza enthusiast here. What started as a friendly competition between my brother and I has left me on a journey for the best homemade pizza possible, and i'm starting at the base - the dough.
I don't have my recipe refined and put into percentages but roughly speaking it's based from my sourdough starter using KA bread flour. I'd like to substitute the refined sugar with local unheated honey which I've recently purchased and was wondering if anyone has any tips or experiences they'd like to share with this - does the honey make a difference in browning, cooking time, rising, etc.
I'll post pics as soon as I make a batch, hopefully the pizza won't be devoured before I get the camera out!