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Baking soda added to pizza dough

HungryManHungryMan Posts: 3,470
edited 4:35AM in EggHead Forum
What will baking soda do if I add it to my pizza dough?

Comments

  • gdenbygdenby Posts: 5,382
    Check out the whiz's comments at:

    http://www.nakedwhiz.com/pizza.htm.

    He mentions that pre-made frozen pizzas probably depend on baking powder, and not yeast for rising. So they need to be cooked at a lower temperature than a yeast leavened dough.

    I've tried a "flat bread" that used baking powder. With the toppings I used, it was more like a very thin quiche, and was pretty good. It wasn't cooked at a very high temperature, but the crust was stiff enough to hold the toppings.

    Go ahead, experiment, most of the time it will be edible. B)
  • ZippylipZippylip Posts: 4,600
    I think it will add to the 'rise', but if you are using yeast, what is it you are looking to achieve?
    happy in the hut
    West Chester Pennsylvania
  • HungryManHungryMan Posts: 3,470
    I thought you might add it to the dough in addition. I will stay with the formula I have been using for now. This batch I will freeze to see what happens.
    What will baking soda do if I add some to my dough?
  • HungryManHungryMan Posts: 3,470
    Just wanted to see what it would do. If it added anything special.
  • jeffinsgfjeffinsgf Posts: 1,259
    I believe soda will have the opposite effect. While baking powder will cause a rise, I think baking soda will flatten the dough -- hence soda crackers.

    I don't think it is the effect you're looking for.
  • HungryManHungryMan Posts: 3,470
    Gonna skip that idea. Going to make some dough to use over the weekend.
  • fishlessmanfishlessman Posts: 20,243
    i believe the beach pizza we get up here is made with soda and powder, no yeast, its a thin tray pizza simple sauce with a slice of provalone tossed on top, the dough is sweet, must have a higher sugar content. its definatly not a wood fired yeasty type pizza, but its still good.
  • ZippylipZippylip Posts: 4,600
    I wouldn't skip it so fast, you never know till you try, maybe a single pie's worth of dough as an experiment along side of the regular stuff. Regardless of how it turns out, it'll be at least edible
    happy in the hut
    West Chester Pennsylvania
  • Hey Al did you watch that DVD I made for you on the dough. You will like the results of it. Call me when you get a chance and what about Tampa Lunch Crew before the holiday.
  • HungryManHungryMan Posts: 3,470
    Mike,
    I made pizza with that a while ago. I tried a new one and liked it. I bought 50 lbs of high gluten flour and put some aside for you.
    DSC_0093.jpg
  • Hey that looks good. Yeah I will buy some from you. I can't get it up here unless I order 50 lbs.
  • HungryManHungryMan Posts: 3,470
    Thats what I did 50lbs. I'll give you some for free
  • No No No nothing is for free now. Also when you can add a couple more steaks with that flour if you can. :woohoo: If you guys are free on Sat. we are going to the RV show at the fair grounds, if your interested.
  • HungryManHungryMan Posts: 3,470
    I can add a couple im sure. I work this weekend so I will grad some. I wish I had one last night. I picked up a ribeye at publix last night. normally it's ok. It tasted like garbage.. I'm spoiled.
  • I found that Sam's Club has better Ribeye then Publix. Spoiled is not the word for it. Wife wants Dried Age Beef, and it's all your fault now. :evil:
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