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Author Topic: Pregelatinized flour (Tanzhong, roux) for pizza?  (Read 214 times)

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Offline sudo97

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  • Posts: 2
  • Location: Mumbai, India
  • I Love Pizza!
Pregelatinized flour (Tanzhong, roux) for pizza?
« on: April 14, 2021, 01:48:40 PM »
We have been trying to design Pizza that suits delivery and reheating well. Has anyone here tried using pregelatinized flour, in the form of a roux or tanzhong paste that is commonly used for bread?

My understanding and experience with bread is that it leads to a softer product with a higher shelf life, and easier to refresh (as the trapped water in the starch re steams the dough). I was wondering if it would help with a NY style Pizza, but with a softer crust.

Some links for reference:

https://bakerpedia.com/ingredients/wheat-starch-pre-gel/

https://www.kingarthurbaking.com/blog/2018/03/26/introduction-to-tangzhong

Looking forward to hearing what you guys think! ;D

Offline Willthepizzamaker

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  • Location: Los Angeles
  • I Love Pizza!
Re: Pregelatinized flour (Tanzhong, roux) for pizza?
« Reply #1 on: July 03, 2021, 11:34:32 PM »
I tried just scalding flour with boiling water before. ofc you need to wait till cool until you add yeast. problem with these methods were pizza get soggy way too fast. but if it's more like NY style, I think It works well.

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