2020年2月18日 · Ditto for pizza crusts. The only thing that will result in a lighter, fluffier finished pizza crust when milk is added to the dough formula is the reducing affect of the whey proteins (remember, this is why it is recommended thay only high or super heat dry milk be used, or that liquid milk be scalded before it is used in a dough.

2020年2月18日 · What is the purpose some use milk in their pizza dough recipe?? Curious, saw a pizza shop in Chicago on triple D use milk, what does this do for the dough...

2010年3月4日 · will aid in the browning of the dough… IMHBCO - quit messing with the basic principles of the dough ingredients…concentrate on doing it right & letting it “age” a few days before you use it…we don’t use our dough until the 3rd day…if storage is an issue, consider as some are doing here, making a “poolish” (sp?) style of dough so that develops better flavor…

2010年3月8日 · Hi guys, thank you for the responses about the butter in the dough… we are in teh middle of trying to improve our current though and are trying to come up with ideas… i still havent found a specifictly what the butter does in the dough… also i have another question… anyone uses evaporated milk...

2015年4月10日 · Any scraps of pie dough not used can be re-rolled and cut into 2-3-inch squares, brushed with milk, and sprinkled with a cinnamon-sugar mixture then baked until crisp, serve with a bowl of ice cream. Fruit pizzas are also a great addition and are a lot easier to make too as you can use your regular pizza dough and bake them just as you would ...

2009年3月16日 · Immediately scale, ball, and box the dough, wipe the tops of the dough balls with salad oil and cross stqack in the cooler. Allow the boxes to remain cross stacked for 2-hours, then down stack and nest the boxes. The dough will be ready to use in 18-hours, but dough can be left in the cooler for up to 72-hours (best in the 24 to 48-hour range).

2015年5月25日 · When using the Hearth Bake Disk in your MM-360 air impingement oven you should eliminate any sugar, eggs or milk from the dough formula and then increase the oven temperature to 490 to 510F and set the bake time to 5.25-minutes then adjust accordingly to give the best bake. Tom Lehmann/The Dough Doctor. Thanks Tom.

2009年8月2日 · yes, I sell a 14oz doughball for $1, my cost is $.25. Sell only maybe 5-10 per day. Many shows on the Food Network suggest to viewers to buy a doughball from the local pizzeria instead of making your own.

2019年10月18日 · Sorry if this belongs in the dough doctor category… but I’m curious if anybody has ever used Malted Milk Powder in their dough? I know a lot of people use malts in their dough, and I’ve also heard of people using powdered milk too. So why not use Malted Milk? First ingredient is wheat flour and...

2010年1月22日 · HOLDING ABILITY. For pizzerias that deliver pizza or hold it in a warming cabinet, how baked cheese holds up under warm conditions is important. Whole milk mozÂzarella, because of its higher fat content, will stay gooey just slightly longer than part-skim. However it tends to take on a transparÂent look more quickly than part-skim.