Author Topic: dough and various sugars  (Read 1969 times)

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dough and various sugars
« on: April 05, 2004, 10:29:57 PM »
i'm curious as to whether anyone has experimented with, or has any knowledge of, the impacts of different types of sugar on the way the dough develops / crust tastes.  i've tried using brown sugar in place of white, but i'm not sure that i could detect a difference.  any ideas if molasses or corn syrup would lead to an enjoyable change of pace?  or perhaps honey?
-scott


Offline Randy

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Re:dough and various sugars
« Reply #1 on: April 06, 2004, 07:51:40 AM »
Scott I use both raw sugar and honey in my pizza recipes.  I prefer raw sugar because of it adds just a touch of flavor.  For my honey, I prefer orange or cloverleaf honey, the lighter the color the better.  I find the use of honey is particularly good in a NY style recipe.  How much you use has a bearing on the darkness of the crust.

Randy

Offline LMU Pizza Man

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Re:dough and various sugars
« Reply #2 on: April 07, 2004, 02:10:38 AM »
I've been doing honey all of the time, so I guess I don't know what other forms of sugar work better. I usually use about 1 tbsp of honey for a batch of two pizzas. I have not found that the honey color has any effect on the taste. I've used everything from avocado to orange blossom to sage.

Mike