Subbing salt for flavacol in a DSP dough

[PizzaboyTroy]

In one of the pizza-focused groups I'm a member of on Facebook, it is a Detroit style pizza-based group. One of the members (his name is Charles; credit to him if he happens to be a PizzaMaking forum member and sees this) posted an interesting recipe for his Detroit style pizza:

King Arthur Bread Flour
15% Semolina
2% IDY
2% Sugar
2% Flavacol
2% Malt

The flavacol (yes -- the popcorn salt!) really shocked me! Instead of salt, he uses it, and in theory it sounds incredibly interesting to me.

Think about it. The buttery flavor from the flavacol inserts itself into the dough.

I'm wondering if anybody else here has tried this? I might give it a go in a couple of weeks because it sounds quite good!

[TXCraig1]

I would think 1:1

[Pizza_Not_War]

Why not use real butter instead of artificial flavor and food coloring?

[scott r]

I have heard of pizzerias that use whirl in their dough (not me!)

[PizzaboyTroy]

Why not use real butter instead of artificial flavor and food coloring?

Yeah. I’m more keen on real butter 99 times out of 100, but I’d also be a bold-faced liar if I said I wasn’t enamored with the artificial deliciousness from flavacol use in movie theater popcorn (a guilty pleasure). That alone makes me want to try it in a DSP at least once.

[Caaleb]

In one of the pizza-focused groups I'm a member of on Facebook, it is a Detroit style pizza-based group. One of the members (his name is Charles; credit to him if he happens to be a PizzaMaking forum member and sees this) posted an interesting recipe for his Detroit style pizza:

King Arthur Bread Flour
15% Semolina
2% IDY
2% Sugar
2% Flavacol
2% Malt

Ivs switched to flavacol for most breads and almost all baked goods. It doesnt make a huge difference but adds a little something something. Especially good for cake and muffins. Get the colorfree flavacol or your dough will be orange. Use it 1:1

The flavacol (yes -- the popcorn salt!) really shocked me! Instead of salt, he uses it, and in theory it sounds incredibly interesting to me.

Think about it. The buttery flavor from the flavacol inserts itself into the dough.

I'm wondering if anybody else here has tried this? I might give it a go in a couple of weeks because it sounds quite good!

Ive switched to flavacol for the last year maybe. I like it better in sweet baked goods, but it works with savory. On a pizza honestly you might not taste it, but i do use it in my ny. Could be placebo, but i think i taste it. 1:1. Get the colorfree or your dough will be orange.

[Timpanogos Slim]

Get the colorfree or your dough will be orange.

Whoops!

I guess I'll see how orange it is. I don't think i can return it, the restaurant supply is 40 minutes away even if i could and my car gets 22mpg on a boring day (way less on a fun day). Less than $4 anyhow.

I guess I'll see how orange it turns the dough.

I presume you mean Premier Flavacol, which has riboflaven (vitamin b2) instead of yellows 5 and 6.

[nanometric]

I might give it a go in a couple of weeks because it sounds quite good!

Did you ever try it?

I have flavacol on hand for popcorn but never thought about putting it into dough (not into dough-flavorings). According to the label, 7g of it has 2740g sodium = 39.14% sodium. Table salt is generally considered to contain ~40% sodium.

Language nazi note: we are considering "subbing Flavacol for salt" 

[Timpanogos Slim]

It's not all *that orange.

A little bit orange.

I can probably live with it.

(HansB's half size detroit style, 2% flavacol, sheen due to oiling myself up with corn oil before balling it out of the food processor, 0.5% yeast and I'm gonna let it have a nice long rise)

[Timpanogos Slim]

The crumb is only a little yellow. I'm not sure i tasted the flavacol?