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Offline aeb

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Effects of Different Ingredients
« on: July 19, 2017, 11:39:29 PM »
Hello, I was wondering if there is a post somewhere that summaries the effects of varying different ingredients.   Like "more sugar does this: ___", "oil does this:___", "milk does this:___", etc.   If not a single post, then maybe best boards to read to get this info.   Thanks, aeb

Offline The Dough Doctor

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Re: Effects of Different Ingredients
« Reply #1 on: July 20, 2017, 12:48:05 AM »
I think we covered this very question a short time ago, perhaps Peter could weigh in and pull up the posts for you.
Tom Lehmann/The Dough Doctor

Offline csnack

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Re: Effects of Different Ingredients
« Reply #2 on: July 20, 2017, 02:25:06 AM »
Meantime I always search straight from Google as a habit to get results from Pizzamaking.com. Works better for me than the Tapatalk search anyway. Whatever ingredient you want to know about, e.g. oil, this is how I search from Google, sans quotes obviously:

"Oil in dough Pizzamaking.com"

Usually I don't even do the .com part. Type that, replacing "oil" for any ingredient and it will show a bunch of relevant posts from Pizzamaking.com. I don't know of a single post that lists the results of every single ingredient in one post and I doubt one exists.


Offline werty20

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Offline Pete-zza

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Re: Effects of Different Ingredients
« Reply #4 on: July 20, 2017, 09:06:23 AM »
Hello, I was wondering if there is a post somewhere that summaries the effects of varying different ingredients.   Like "more sugar does this: ___", "oil does this:___", "milk does this:___", etc.   If not a single post, then maybe best boards to read to get this info.   Thanks, aeb
aeb,

The following items, albeit with some unavoidable overlap, should be helpful to you in your quest to learn what ingredients used in pizza making do:

For a general discussion of what ingredients do in a pizza dough, see Tom Lehmann's post at Reply 2 at https://www.pizzamaking.com/forum/index.php?topic=31802.msg315760#msg315760

Reply 3 at https://www.pizzamaking.com/forum/index.php/topic,10219.msg89669/topicseen.html#msg89669 (the roles of yeast, sugar, oil, and hydration)

Reply 1 at https://www.pizzamaking.com/forum/index.php?topic=7915.msg67933#msg67933 (the roles of oil, sugar and milk),

https://www.pizzamaking.com/forum/index.php?topic=56094.msg564422;topicseen#new (the role of milk in a dough)

Reply 1 at https://www.pizzamaking.com/forum/index.php?topic=7301.msg63034#msg63034 (the roles of sugar, oil and salt),

Reply 5 at https://www.pizzamaking.com/forum/index.php?topic=7021.msg60427;topicseen#msg60427 (the roles of flour, absorption/hydration, yeast, salt, oil and sugar),

Tom Lehmann PMQ article on salt, sugar and oil: http://www.pmq.com/May-2015/Tom-The-Dough-Doctor-Lehmann-explains-how-salt-sugar-and-oil-affect-your-pizza-dough/,

For King Arthur articles on salt, see https://www.kingarthurbaking.com/pro/reference/salt, and
https://www.kingarthurbaking.com/blog/2020/07/29/why-is-salt-important-in-yeast-bread,

Tom Lehmann articles on oil: https://web.archive.org/web/20120615153725/http://www.pizzatoday.com/Buckets/oilsAffectDough-Lehmann (https://www.pizzatoday.com/oils-affect-dough/), https://www.pizzatoday.com/news/videos/oil-n-dough/,

Tom Lehmann Q&A on oil and fat: http://www.pmq.com/December-2007/In-Lehmanns-terms-sugar-and-oil-dilemmas/,

PMQ Think Tank posts on oils and fats: http://thinktank.pmq.com/threads/lehmann.6110/#post-38155,

Oil/fat post by Tom Lehmann at Reply 7 at https://www.pizzamaking.com/forum/index.php?topic=54717.msg549594#msg549594,

Beef tallow post by Tom Lehmann: Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=52680.msg530823#msg530823,

http://thinktank.pmq.com/threads/milk-in-dough.407/ (PMQ Think Tank posts on milk in dough),

http://thinktank.pmq.com/threads/milk-in-pizza-dough.13847/ (PMQ Think Tank posts on milk in dough),

Tom Lehmann PMQ article on milk: http://www.pmq.com/April-2013/Adding-Milk-to-Pizza-Dough/,

Tom Lehmann PMQ Q&A re eggs: http://www.pmq.com/September-October-2004/In-Lehmanns-Terms/,

Tom Lehmann PMQ article on garlic in pizza dough: http://www.pmq.com/February-2011/In-Lehmanns-terms-saving-time-and-adding-garlic/,

Links on egg whites in dough: Reply 7 at https://www.pizzamaking.com/forum/index.php?topic=56150.msg565040#msg565040,

Reply 31 at https://www.pizzamaking.com/forum/index.php?topic=30413.msg304139;topicseen#msg304139 (re eggs and milk),

https://www.pizzamaking.com/forum/index.php?topic=20835.msg207988#msg207988 (re milk in dough),

Reply 1 at https://www.pizzamaking.com/forum/index.php?topic=8791.msg76201#msg76201 (re milk in dough),

For information on honey and its merits and uses, see the post at Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=69216.msg667581#msg667581,

King Arthur article on salt: https://web.archive.org/web/20051027064437/http://www.kingarthurflour.com/stuff/contentmgr/files/4a1eb4311b0be08b2b590b39ac3f2c77/download/KAF-04-009%20Salt.pdf (see, also, http://www.kingarthurflour.com/professional/salt.html).

Cargill article on salt: https://www.cargill.com/salt-in-perspective/salt-in-bread-dough

For a PMQ article by Tom Lehmann discussing the effects of direct contact of salt and/or sugar and yeast, see https://www.pmq.com/will-mixing-in-salt-and-sugar-kill-your-yeast-tom-lehmann-says-not-always/

For a PMQ article on unmalted flours, see https://www.pmq.com/working-with-unmalted-flours/

For those who want to avoid problems like gum lines, see Reply 4 at https://www.pizzamaking.com/forum/index.php?topic=61258.msg611484#msg611484

Tom Lehmann PMQ articles on frozen dough and adapting recipes for frozen dough: https://www.pmq.com/in-lehmanns-terms-the-big-freeze/ and https://www.pmq.com/how-to-freeze-pizza-dough/; on a related matter, see Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=61282.msg611678#msg611678

Tom Lehmann PMQ article on water quality: https://www.pmq.com/in-lehmanns-terms-bread-and-water/

For other materials on water quality, see the sticky "Water Quality" at https://www.pizzamaking.com/forum/index.php?topic=66877.msg652191#msg652191

For a post on basic flour fundamentals, see Reply 5 at https://www.pizzamaking.com/forum/index.php?topic=929.msg8419#msg8419

You might also want to look at the forum's Pizza Glossary at https://www.pizzamaking.com/glossary.html since that document covers a lot of ground related to ingredients used in pizza dough. The abbreviations list at https://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875 may also be helpful to connect things together.

For those who want to do a deeper dive on ingredients that are used in pizza dough, there are several links to Yeast and Dough Conditioners, Additives, and Improvers, as well as other potentially useful information, at the thread at https://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012.

For a discussion of the differences between yeast products used by professionals and yeast products sold at retail for use by home pizza makers, see Reply 29 at https://www.pizzamaking.com/forum/index.php?topic=71158.msg682324#msg682324 and also Reply 28 at https://www.pizzamaking.com/forum/index.php?topic=71158.msg682309#msg682309 and Reply 47 at https://www.pizzamaking.com/forum/index.php?topic=71158.msg682568#msg682568

For those who are very interested in the science of dough, see http://www.theartisan.net/MainCommFrm.htm and https://web.archive.org/web/20080202072801/http://www.classofoods.com/ukindex.html

For videos featuring Tom Lehmann on pizza making, see the sticky at https://www.pizzamaking.com/forum/index.php?topic=60152.msg603158#msg603158

Peter

EDIT (8/6/2020): For substitutes for some of the inoperative PMQ Think Tank posts, see https://thinktank.pmq.com/t/milk-in-dough/2125 (milk in dough); https://thinktank.pmq.com/t/milk-in-pizza-dough/14344/3 (milk in dough); https://thinktank.pmq.com/t/dough/15027/4 (oils in dough); and https://thinktank.pmq.com/t/lehmann/9367/2 (oils and fats in dough)

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Offline bigMoose

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Re: Effects of Different Ingredients
« Reply #5 on: July 22, 2017, 12:41:50 PM »
Peter your post above may be worthy of a "sticky"
All the best, Dave

Offline Pete-zza

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Re: Effects of Different Ingredients
« Reply #6 on: July 22, 2017, 03:03:31 PM »
Peter your post above may be worthy of a "sticky"
Dave,

That should be easy enough to do although I wasn't really trying to make a comprehensive post. I will tweak my post to add another link or so to move it further in the right direction. Other changes may follow as they occur to me.

Peter

Offline aeb

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Re: Effects of Different Ingredients
« Reply #7 on: July 30, 2017, 09:59:38 AM »
Extremely helpful.  Thank-you all for the replies!

aeb

Offline rpmfla

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Re: Effects of Different Ingredients
« Reply #8 on: September 24, 2019, 03:20:34 PM »
I read somewhere on here that substituting some rice flour in your usual recipe can raise the crispiness of your crust. I've ordered some rice flour and want to experiment with it. I assume there is a ratio you should not exceed as rice flour in no way replaces wheat flour for use in yeast based doughs. Anyone with experience with this and how different amounts affect the outcome? Pardon me if this has be extensively discussed. I did a search and found this helpful thread https://www.pizzamaking.com/forum/index.php?topic=8291.msg71517#msg71517
Any others input would be appreciated.

Online foreplease

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Re: Effects of Different Ingredients
« Reply #9 on: September 24, 2019, 04:26:17 PM »
I read somewhere on here that substituting some rice flour in your usual recipe can raise the crispiness of your crust. I've ordered some rice flour and want to experiment with it. I assume there is a ratio you should not exceed as rice flour in no way replaces wheat flour for use in yeast based doughs. Anyone with experience with this and how different amounts affect the outcome? Pardon me if this has be extensively discussed. I did a search and found this helpful thread https://www.pizzamaking.com/forum/index.php?topic=8291.msg71517#msg71517
Any others input would be appreciated.
I think what you may have read is that using it on your peel would help crisp the bottom crust and prevent burning and grittiness corn meal sometimes leads to. I use a mix of semolina and rice flour on the peel - and not a lot of either one. Itís something I learned on the forum and it has been helpful. I donít think I have seen anyone use it as a dough ingredient.

-Tony

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Offline Hanglow

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Re: Effects of Different Ingredients
« Reply #10 on: September 24, 2019, 04:43:09 PM »
Some of the pinsa romana recipes use rice flour, not sure how much, maybe up to 10% or so.

Offline Pete-zza

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Re: Effects of Different Ingredients
« Reply #11 on: September 24, 2019, 05:10:38 PM »
Actually, the thread that rpmfla cited at https://www.pizzamaking.com/forum/index.php?topic=8291.msg71517#msg71517 does include rice flour as part of the flour blend. Rice flour is also a common ingredient to use to make gluten free crusts.

And here is another example of a dough formulation calling for rice flour as part of the dough, but for a Chicago style pizza:

Reply 93 at https://www.pizzamaking.com/forum/index.php?topic=30152.msg341725#msg341725

From what I have seen, I think I would try using rice flour in the dough at about 6-12% but the actual amount may depend on whether a cracker style pizza or a deep dish style pizza is made.

Peter

Offline rpmfla

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Re: Effects of Different Ingredients
« Reply #12 on: September 25, 2019, 11:42:13 AM »
Thanks for the replies. Pizza to me is always both a science experiment and an art! I've gotten to where I can make pizzas my friends and I love to eat, but probably will never stop tweaking.

Offline stamina888

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Re: Effects of Different Ingredients
« Reply #13 on: March 17, 2020, 05:31:22 AM »
Dave,

That should be easy enough to do although I wasn't really trying to make a comprehensive post. I will tweak my post to add another link or so to move it further in the right direction. Other changes may follow as they occur to me.

Peter

Imho, there should be a comprehensive FAQ (frequently asked questions) topic stickied at the top with links to a lot of Tom's videos, guides, interviews and responses in them.  Doing this once would be better in the long-run than manually making a list each time.  This would let newcomers (and even more experienced pizzamakers) find answers to their questions faster, and there would be less repeat posts (more original topics). 

There's a 9 year old post from 2011 stickied from when Tom took a temporary break.  I feel like that should be replaced with a FAQ instead.
« Last Edit: March 17, 2020, 05:33:21 AM by stamina888 »

Offline Cnjr5544

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Re: Effects of Different Ingredients
« Reply #14 on: July 20, 2021, 06:17:49 PM »
Thanks for asking this question as I was about to ask it myself!  I've made 50 test pies, varying the amount of this or that ingredient, since starting my lifelong journey of learning the art of pizza making, and still feel like I have so much to learn!!!

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