Author Topic: Eggs in the dough  (Read 333 times)

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Offline lovespizza1

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Eggs in the dough
« on: July 30, 2011, 09:59:09 PM »
What purpose do eggs do for the pizza dough? This place I used to work at used whole wheat flour veg oil water little sugar,cake yeast and 2 eggs.
Pizza was thin crust and pretty darn good! cooked in a Blodget deck oven at about 525 to 550 DF.
What did the eggs do i the dough? Any help would be greatly appreciated.  Thanks.  ;D


Offline Pete-zza

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Re: Eggs in the dough
« Reply #1 on: July 30, 2011, 10:19:31 PM »
What purpose do eggs do for the pizza dough? This place I used to work at used whole wheat flour veg oil water little sugar,cake yeast and 2 eggs.
Pizza was thin crust and pretty darn good! cooked in a Blodget deck oven at about 525 to 550 DF.
What did the eggs do i the dough? Any help would be greatly appreciated.  Thanks.  ;D

lovespizza1,

Welcome to the forum.

If the weight of eggs is small in relation to the weight of flour, there may not be a major effect on the final product. You can read about the effects of eggs on baked goods in the article on emulsifiers at http://www.pizzamaking.com/forum/index.php/topic,8395.msg72522/topicseen.html#msg72522.

Peter