Author Topic: Using melted lard in dough  (Read 2760 times)

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Offline PizzaPrincess

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Using melted lard in dough
« on: February 01, 2012, 04:20:31 PM »
 I tend to hate the flavor of vegetable and olive oil. Just wondering what would the outcome be if I substituted melted fresh lard or bacon grease have on the dough considering it will harden during cold-fermentation. Thanks in advance! ;D


Offline Pete-zza

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Re: Using melted lard in dough
« Reply #1 on: February 01, 2012, 04:46:42 PM »
PizzaPrincess,

See Tom's posts on the subject at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?f=6&t=6110&p=38155&hilit=#p38155 and at http://thinktank.pmq.com/viewtopic.php?f=6&t=4231&p=23977&hilit=#p23977.

On this forum, see the thread at http://www.pizzamaking.com/forum/index.php/topic,13668.msg136798.html#msg136798. If you do a forum search using the terms lard and manteca, you will also find other posts on the subject.

Peter

Offline The Dough Doctor

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Re: Using melted lard in dough
« Reply #2 on: February 01, 2012, 04:50:43 PM »
Not a problem, no worse than using butter, and we all know how hard that gets when its cold. You will certainly pick up the flavor of the bacon or lard. That is why so many people say the tortillas taste so good in Mexico, because in Mexico they're made with lard that has not been as heavily deodorized as the lard which we have here in the U.S.
Tom Lehmann/The Dough Doctor

Offline norma427

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Re: Using melted lard in dough
« Reply #3 on: February 01, 2012, 05:21:26 PM »
PizzaPrincess,

I have used manteca in pizza dough and also to oil pans. I like the flavor that manteca gives to a pizza dough.  If you need any direct links to my posts let me know.  I also think Matthew (Matt) also said he used some kind of lard in Pizzarium pizzas.

Norma
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Offline PizzaPrincess

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Re: Using melted lard in dough
« Reply #4 on: February 01, 2012, 06:03:29 PM »
Thanks guys! I can get fresh rendered pork fat in Texas and I love the strong, meaty flavor in tortillas. I also will be doing as suggested in the article I was directed to and use the cold lard instead of melting it for a chewier dough. The recipe I'm using is a pan pizza, so the oil will have an effect on the flavor.

Offline norma427

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Re: Using melted lard in dough
« Reply #5 on: February 01, 2012, 06:58:14 PM »

 The recipe I'm using is a pan pizza, so the oil will have an effect on the flavor.



PizzaPrincess,

I donít know if you are interested or not, but some of these pizzas I did use manteca to grease the pans.

This was one experiment with using manteca in a pan pizza at Reply 300 http://www.pizzamaking.com/forum/index.php/topic,691.msg154696.html#msg154696 and Steveís next experiment in the Greek thread using manteca at Reply 304 http://www.pizzamaking.com/forum/index.php/topic,691.msg154700.html#msg154700

Another pan greased with manteca at Reply 964 http://www.pizzamaking.com/forum/index.php/topic,9908.msg153972.html#msg153972

An attempt at a Jetís pizza using manteca to oil the pan at Reply 110 http://www.pizzamaking.com/forum/index.php/topic,8247.msg158046.html#msg158046

Another one using manteca at Reply 116 http://www.pizzamaking.com/forum/index.php/topic,14554.msg147916.html#msg147916

Norma
Always working and looking for new information!


 

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