Although I have never seen the need to use sugar in pizza doughs, I make many sweetened bread doughs that use starter cultures - bagels, brioche, Cuban, burger buns, raisin bread, etc. I add the sugar for the taste, not as a food source for anything in the starter.
Why are you wanting to add sugar to pizza dough? Taste? Browning?
Hi Bill,
It was more out of curiosity on what effects, if any, that it would have on the fermentation process & texture of the dough. I was thinking of using it in my raisin bread dough.
Matt
