![]() We also tried the sodium hydroxide at 6% solution using cold water and applied the solution cold. The resulting crusts had a deep, pretzel-like, mahogany color with recognizable pretzel flavor. Failure to do this will most likely result in the edge of the dough, where the alkali solution has been applied, sticking to the tray or paper.) Either way, spray release oil on the tray or parchment before you place the dough on it. Instead, use an ovenable baking tray designed for take-and-bake pizzas, or use a piece of baking parchment paper to hold the pizza during baking. As the pie bakes, the highly caustic nature of the sodium hydroxide solution will eventually destroy any aluminum that it comes into contact with. (Warning: If you value your baking screens, disks or pans, don’t use them in this application. We sprinkled kosher salt lightly on the edge and immediately baked the pizza in an air impingement oven just like our regular pizzas. (We made a 2% sodium hydroxide solution and heated it to 190☏ before brushing it onto the pizza skin.) In both cases the solutions were applied immediately before baking. So what about pizza crusts? In our trials, we took a standard pizza crust formula and changed it to a pretzel crust by brushing the edge of the formed skin with a sodium hydroxide solution in one case and with a sodium bicarbonate solution in the second case. Neither approach yielded a true “pretzel” taste until salt was applied to the dough right before baking both solutions then yielded a flavor that we immediately identified as the classic pretzel flavor. However, when comparing breadsticks made with the sodium hydroxide solution to those made with the baking soda solution, there was a slightly different (browner) crust color associated with the latter, and the flavor was a little different, too. The baking soda solution imparts many of the pretzel-like characteristics to the finished product, and it’s much safer to work with. Instead, I tried a well-known alternative: baking soda (or sodiumīicarbonate). Therefore, extreme caution must be exercised when using the sodium hydroxide solution. Historically, people have used sodium hydroxide to make the alkali solution, but it can inflict caustic burns if it gets onto your skin, and severe eye injury or even blindness if it gets into your eyes. Since pizza dough is so similar to pretzel dough, you can simply use your pizza dough to make the breadsticks and then brush them with an alkali solution-that’s how pretzels are made and the secret to their unique signature flavor and chew. I was recently asked how to make pretzel breadsticks, too. Pretzel buns for hamburgers and hot dogs are all the rage. Lately, everyone’s talking about pretzel this and pretzel that. What’s the secret to a good pretzel pizza crust? ANSWER:
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