Whats up fellas
Made 2 pizzas tonight for family.
Made 2 batches of dough yesterday... identical. Only difference is in one batch i used carnation malted milk, and the other i used sugar. I thought i'd see if i could notice a difference in taste and also browning color. Overall both doughs turned out different in texture but taste wise both were very good and there was no distinct overpowering difference.
3 cups KASL
1 1/4 cups H20
1 TSP malted milk or sugar
1 1/4 tsp sea salt
2 TBSP Olive Oil
1 TSP IDY
I also prepared the dough slightly different.
For the first batch i dissolved the yeast first for 10 minutes in 105 degree water with the Malted Milk too... then combined the rest and mixed in my kitchen aid for about 15 minutes.
The second batch i used sugar instead, didnt dissolve the yeast, combined everything (salt last) then mixed on speed #5 instead of #4 for the same amount of time (15 minutes).
The resulting 2 finished pizzas were definitely different.
The sugar dough seemed to be a slightly different tint of brown... also i dont know if it was because of the way i mixed the dough, but the sugar pizza came out with more voids and a much more airy crust.. nice and crispy on the outside and soft on the inside... while the malted milk dough had hardly any voids and was crispier... im guessing this was probably because of the way i mixed but i have no clue....
At the end of the night i deep fried some leftover dough
pics from tonight below..... enjoy