Author Topic: Egg Whites in Pizza Dough  (Read 2971 times)

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Offline MWTC

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Egg Whites in Pizza Dough
« on: August 06, 2007, 03:58:39 PM »
Peter,

What is your take on using egg whites or egg white products that are dry in pizza dough?

I'm starting to experiment with the product Just Whites and found a slightly crunchy effect in the dough at 3%. But when I doubled it the texture of the dough got more dense and lost the slight crunchy effect.

MWTC  :chef:


Offline Pete-zza

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Re: Egg Whites in Pizza Dough
« Reply #1 on: August 06, 2007, 04:38:30 PM »
MWTC,

Some time ago, a few of us on the forum kicked around the idea of using egg whites in pizza dough. It was in the context of cracker-style crusts. See, for example, http://www.pizzamaking.com/forum/index.php/topic,608.msg5604.html#msg5604 and
http://www.pizzamaking.com/forum/index.php/topic,202.msg1393.html#msg1393. I donít think I ever made a pizza dough using egg whites, and I donít recall converting fresh egg whites to dry form for recipe purposes. However, the can of Just Whites I have says that to get the equivalent of 1 fresh egg white, one would use 1 teaspoon of the Just Whites dry egg whites and 2 tablespoons of water. The Lehmann quote in one of my posts in the first link referenced above provides the instructions for converting from one form to another.

Peter


 

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