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Author Topic: Fried Dough Pizza.  (Read 1825 times)

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Offline Loarina Vega

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Fried Dough Pizza.
« on: November 11, 2015, 10:15:31 PM »
Im experimenting with  dough conditioners for a softer fluffier dough .....  i see there are natural. And some sold. As chemical conitioners.....  Fried Calzone anyone???? I run Lori Vs Fried Delights [email protected] hotmail.com
« Last Edit: November 13, 2015, 12:04:59 AM by Loarina Vega »

Offline norma427

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Re: Fried Dough Pizza.
« Reply #1 on: November 12, 2015, 07:44:22 AM »
Loarina Vega,

If you want to see where Tom Lehmann posts about using dough conditioners you might want to look at the part of the article about dough conditioners at http://www.pmq.com/Spring-2001/In-Lehmanns-Terms/ Tom Lehmann also posts about PZ-44 and Reddi-Sponge at Reply 1 https://www.pizzamaking.com/forum/index.php?topic=24932.msg251495#msg251495 

I played around with fried dough different times.  If you are interested I tried Fried Pizza Men one time at https://www.pizzamaking.com/forum/index.php?topic=11084.msg99669#msg99669 

Tom Lehmann gives some ideas for fried dough at Reply 1 https://www.pizzamaking.com/forum/index.php?topic=15350.msg151366#msg151366 and other members also told what to try. 

I tried some commercial dough enzymes or enhancers from Caravan at https://www.pizzamaking.com/forum/index.php?topic=13820.0

Do you think you need dough conditioners to make dough fluffier to make your fried products?  You could up the hydration, or doesn't that give you the results you want?

Norma

Offline Loarina Vega

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Re: Fried Dough Pizza.
« Reply #2 on: November 17, 2015, 08:54:46 PM »
I first became obsessed with Fried Dough Pizza at the Durham agricultural fair in Connecticut when I was 13
« Last Edit: November 17, 2015, 08:56:42 PM by Loarina Vega »

Offline Loarina Vega

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Re: Fried Dough Pizza.
« Reply #3 on: November 26, 2015, 10:05:30 PM »
Of cour se the kids loved the fried dough.... This weekend we did some for the adults fresh garlic brushed olive oil artichokes feta cheese melted mozzarella. Fresh basil lightly cooked spinach ..cherry tomatoes

Offline Loarina Vega

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Re: Fried Dough Pizza.
« Reply #4 on: March 13, 2016, 12:27:53 AM »
Tonight at work we let the small balls rise after covering them for 10 minutes fried them we cover them with organic honey.... Fried  dough   Mania!.......     😘

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Offline Loarina Vega

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  • Location: York Pa
  • I Love Fried Dough Pizza
Re: Fried Dough Pizza.
« Reply #5 on: May 28, 2018, 05:36:18 PM »
Any outdoor Fried Dough concession stand  people on this forum??? While making a 17 cup batch for Fried Dough which was a 5lb recipe ...milk water was added ended up being a higher hydration which resulted in a softer silkyer yet  crunchy Fried Dough... this was a 42 hour CF a pinch of diastic malt was added also
« Last Edit: May 28, 2018, 05:38:34 PM by Loarina Vega »

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