Author Topic: PZ44 dough conditioner  (Read 9753 times)

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Offline 007bond-jb

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PZ44 dough conditioner
« on: June 15, 2005, 01:32:30 PM »
Any body ever use this stuff? I was reading a recipe @ pizza marketing quarterly they mentioned it.

Offline Pete-zza

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Re: PZ44 dough conditioner
« Reply #1 on: June 15, 2005, 02:47:54 PM »

It's quite possible that one of our members who is a professional pizza maker may be able to speak to the use of PZ-44. PZ-44 is basically a commercial product for use by pizza operators whose dough is too elastic, with a lot of snapback, making it difficult to shape into skins, press into pans, or to put through sheeters and dies to form into skins. The PZ-44 contains L-cysteine as the dough relaxing reducing agent. It is similar to glutathione ("dead cells") formed by damage to yeast. Both soften the gluten structure in a dough.

From my perspective as a home pizza maker, I personally haven't seen a need for the PZ-44 product since most of my doughs tend to be high hydration doughs with long fermentation times, both of which tend to result in doughs that are extensible rather than elastic. PZ-44 might be useful for a dough using high-gluten flour and subjected to very short fermentation times, say, a few hours. But, that's not a dough that I would be making for myself because it won't have the crust flavor or texture I'm looking for.


Offline ZekeTheCat

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Re: PZ44 dough conditioner
« Reply #2 on: July 11, 2005, 09:48:21 PM »
PZ-44 product info:

I tried some about 10 years ago when I got a free sample to fool with.
It makes the dough easier to hand stretch and throw - don't think it changed the crust flavor much as far as I remember.

EDIT (2/7/13): For an alternative to the above link that is no longer operative (since the PZ-44 product line was sold to another company), see
« Last Edit: February 07, 2013, 12:26:09 PM by Pete-zza »