Author Topic: Baking soda/  (Read 1969 times)

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Offline pizzaegger

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Baking soda/
« on: November 06, 2008, 07:36:17 AM »
What will adding a little baking soda to to pizza dough?
Thanks


Offline Pete-zza

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Re: Baking soda/
« Reply #1 on: November 06, 2008, 08:25:00 AM »
What will adding a little baking soda to to pizza dough?
Thanks


pizzaegger,

Baking soda is a chemical leavening agent that reacts with other components in a dough to cause it to produce carbon dioxide, which causes the dough to rise. It also is often used with yeast in certain doughs, such as bake-to-rise doughs, to ensure that the dough rises in the event the yeast levels are low at the time of baking. Baking soda has an alkaline taste, which may or may not appeal to everyone.

For further information on the use of baking soda in pizza applications, see http://www.pizzamaking.com/forum/index.php/topic,1116.msg9898.html#msg9898 and http://www.pizzamaking.com/forum/index.php/topic,5173.msg43956.html#msg43956.

Peter


Offline pizzaegger

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Re: Baking soda/
« Reply #2 on: November 06, 2008, 08:35:58 AM »
Thanks for the response.  I will stick to my last formula since it worked well.  I cook my pizza on a large Big green egg.  Once I scale my photos down I will post it.  It's a great way to achieve high temps real easy.   This is a great forum.  Thank you.

Offline Pete-zza

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Re: Baking soda/
« Reply #3 on: November 06, 2008, 08:49:14 AM »
pizzaegger,

Here is another baking soda dough recipe if you want to try another: http://www.pizzamaking.com/forum/index.php/topic,199.msg1379/topicseen.html#msg1379.

You should also feel free to post your recipe.

Peter

Offline pizzaegger

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Re: Baking soda/
« Reply #4 on: November 06, 2008, 08:51:55 AM »
I will.  It's off something I found online.

Offline ZekeTheCat

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Re: Baking soda/
« Reply #5 on: November 16, 2008, 06:29:42 PM »
FWIW, you can increase the browning of the cornicione (rim) of the crust by brushing it with an 8 to 1 mixture of water and baking soda before you put it in the oven. I don't notice any perceptable change in flavor just more crust browning. I learned this from some earlier attemps at pretzle making. You might try half of the rim with and the other half without to see the difference.