Pizza dough

[dsrtao]

Today's experiment: no sugar.

Even for savory breads, I usually add a small amount of sugar to kickstart the yeast into action. Today, I'm leaving it out. In exchange, I plan to let it rise for about an hour, and then refrigerate until dinnertime. In theory, this should lead to lots of small bubbles as the yeast choke and die on their own waste products -- i.e. lots of lactic acid at the end, which will give a slight sourdough taste.

We will see.

Today's recipe is pulled from the King Arthur Flour blog.

Update three hours later: rising nicely. Extremely stretchy -- good gluten development.

Comments

[the-nita.livejournal.com]

my stock pizza dough doesn't have sugar in it - water, yeast, flour, salt, olive oil. Works like a charm. Have been adding some of the spices from pizza sauce into the dough - need to add more next time.

[dsrtao]

Like that, plus some powdered parmesano and garlic.

[cvirtue.livejournal.com]

We don't have sugar in our white bread recipe or the pizza dough recipe, although the whole wheat bread, based on the Tassajara recipe, has molassas.

Tell us how yours comes out!

[dsrtao]

Acceptable.

There was no significant sourdough flavor. Despite the addition of parmesano and garlic and some random Italianate herbs, there wasn't much flavor at all.

It reheated really well for breakfast, though.