-1
votes
1answer
33 views

Mixing both gluten production and milk

I would like to get tenderness from both the leavening and the milk, when and where I should add the milk ? My recipe is based on sourdough starter, wheat flour and water, plus oil and salt. I'm ...
1
vote
1answer
44 views

Rolling out after or before the leavening process?

Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ? I think that part of the problem is the fact that ...
1
vote
2answers
83 views

The role of the gluten in an acid environment

When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if your flour has a good strength . Now ...
0
votes
4answers
775 views

Pizza Dough Seasoning

King Arthur sells pizza dough flavoring on their website. I'm looking to try to homemake some since my dough is a little bland. The ingredients listed include cheese (maybe Parmesan or Romano,) garlic ...
-1
votes
1answer
286 views

Bread/Pizza Dough Techniques [closed]

Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast, oven temperature (high vs low), water vs milk, egg vs no ...
1
vote
1answer
180 views

Stronger bread, how could I achieve that?

I'm new to baking in general, and I've been recently trying to make a simple pizza bread. But the problem is that after I bake the bread in the oven, it seems like the bread isn't as elastic as I ...
14
votes
8answers
10k views

Why does leftover pizza dough make terrible bread?

I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns ...
9
votes
1answer
4k views

How can I get a takeaway style pizza base?

I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa Johns are examples of the kind of base, ...