Eggs in pizza dough?

[cobblerdave]

Re: Eggs in pizza dough?

Gudday
Flour, water, salt, yeast add high temps ....bread and pizza
Flour, water,oil, eggs, raising agent add moderate heat.....cakes and biscuits.
Yes I make nan bread too but you have to make it at lower temps.
I checked with the local Indian place near we're I work. No eggs.
He was of course not going to give out his secrets but.... Flour ( 10 per cent protein not bread flour I read that on the bags)water, yeast, salt yoghurt and gee. The gee of course is the hard saturated fats part do high temp. The yoghurt probably contributes the sweetness and as he said he dislikes the Greek styles he probably makes his own with a starter.
I personally think it works at the high temps of the tandoor because of his skill and the lack of toppings to mask the dough disk. It was amazing to watch it was hardly thrown in there and it was out slowly deflating on the wooden board.
The smell was really something.
As for me no eggs, oil or fat, or sugar. Keep it simple seems to work for me.
I have added mashed potatoe to the dough but it only works with a lower protein level in the flour and still cooking at a lower temp. Everyone likes it but it doesn't have that"chew" that you come to expect from a proper pizza
Regards dave

[petanque]

Re: Eggs in pizza dough?

Brioche a French style bread that has eggs and butter in it.

The fat and eggs will change the texture of the crumb.

In Australia brioche seems trendy with the foodies at the moment.

Personally I don't like it.

However isn't the idea of making it yourself that you can make it however you like?

[Greenman]

Re: Eggs in pizza dough?

However isn't the idea of making it yourself that you can make it however you like?

Petanque - You have nailed it in one. That encapsulates the whole reason for having the WFO out back.

[v12spirit]

Re: Eggs in pizza dough?

Gudday
Flour, water, salt, yeast add high temps ....bread and pizza
Flour, water,oil, eggs, raising agent add moderate heat.....cakes and biscuits.

Being an amateur baker, I'll stick to this smart rule.

[cobblerdave]

Re: Eggs in pizza dough?

G'day V-12 spirit
I think you" hit the nail on the head" with that comment. I'm not a great baker, but with simple good ingredients and straight forward methods, I can produce a good result nearly every time.
No way could I even learn what has taken generations of the French and German bakers to achieve.



I made this a little while ago. Its my Nan's soda bread. Its got no written recipe.
I got the general gist of it from my mum as Nan's long gone to God.
Its basically oil and egg beaten together and then self raising flour folded through. You end ip with a batter really. You put it in a small baking dish that has been preheated with a couple of mls of oil ( fat in my Nan's day) in the bottom and bake at a mod temp.
I'm at a loss to know where my Nan's recipe came from? She was Scott's and no Scott friend I have asked has heard of it. It sound a bit like a Yorkshire pudding but its very different more like a savory cake than anything.
So I suppose I do have a bread recipe of a sort with eggs in it even if its a soda bread. It works well with the only change really being the oil used instead of fat
Its simple above all works and every time people like it. So I think I just stick to it
Regards dave

[v12spirit]

Re: Eggs in pizza dough?

That bread looks delicious especially with the soft inside. It would be the best mate to afternoon tea. I'll try it adding some sugar, vanilla, and orange zest.