Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Baking soda added to pizza dough
Options
HungryMan
Posts: 3,470
What will baking soda do if I add it to my pizza dough?
Comments
-
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.
-
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 -
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? -
Just wanted to see what it would do. If it added anything special.
-
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. -
Gonna skip that idea. Going to make some dough to use over the weekend.
-
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.fukahwee maineyou can lead a fish to water but you can not make him drink it
-
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 ediblehappy 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.
-
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.
-
Hey that looks good. Yeah I will buy some from you. I can't get it up here unless I order 50 lbs.
-
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.
-
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:
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum