January 27, 2013 - 5:49pm
Egg in pizza douer
I have been using Peter Reinharts pizza dough recipe for three years With excellent results. I have recently used a receipt from a pizzeria in Australia
8 kg flours, 1 tsp salt, 1 tsp instant yeast, 2 tsp sugar, 500 ml olive oil, 1 beaten egg.
results are excellent. I ferment the dough in the fridge for 24 hours. The final pizza is thing and tasty. I make pizzas in a wood fired oven and am amazed with the results on the recipe.
I would appreciate any comments on this pizza dough recipe
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First time I have seen egg in a pizza dough..if it works and you like it, why not?
Would love to see some photos of your pies especially from your WFO.
See my web site vesuviospizzeria.com for pictures of pizzas we make. I'm just amazed how little sugar salt and yeast the recipe called for and how the dough developed. The ruse us extraordinary. I don't know what one egg would do to the dough. Weather it helps the yeast. The Reinhart recipe call for .54% instant yeast which calls for 43 grams yeast as compared to 1 tea spoon which is 4 grams. And the formula works. Forgot hydration is 50%.