Author Topic: Citrus in the dough  (Read 768 times)

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Offline PHXCobra

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Citrus in the dough
« on: April 08, 2013, 05:24:16 PM »
Has anyone tried putting fresh squeezed juice from your citrus of choice into dough?  Would the dough hold up?  What about lemon or orange zest?  I was thinking about trying something like this on a dessert pizza that would be moderately healthier.