Remove from cooler and allow to warm up at room temperature for minutes before using. Decrease flour and water in this recipe by the same amount contained in the starter. Tags: how to make emergency dough PZ Make pizza dough emergency batch. Author: Siler. Get In Touch. Contact Us About Us.
About Us. About PP Member Testimonials. All rights reserved. Website by MeccaProduction. Physical Characteristics Appearance Free from lumps that do not break up under slight pressure Flavor Free from any foreign flavors and odors Extraneous matter Free from extraneous matter Allergen Classification Dairy product contains whey proteins and lactose This information is presented in good faith but it is not warranted as to accuracy of results.
Also, freedom from patent infringement is not inferred. The product is called PZ and I was told that it would reduce the need to ferment my dough balls. Is this correct? A: PZ is a commercial blend of dairy whey and L-cysteine. The whey is used as a carrier for the active ingredient L-cysteine, which would otherwise be extremely difficult to use due to its very low use level — measured in parts per million ppm based on the total flour weight in the dough. We typically see this mellowing effect first occurring in the mixer in the form of a shorter-dough mixing time and then as a softer, more extensible dough during bench handling and opening of the dough into pizza skins.
We also see a reduction in dough memory, or snap-back, after the dough skin has been formed. All of these effects can also be achieved through fermentation, but in some circumstances we may not have the luxury of allowing the dough to ferment for a longer time and this is where the PZ comes into play. One of the more common complaints is that the dough exhibits excessive snap-back after forming.
I would assume the dough is then going to mostly rise in the oven, so it would to need to be docked before topping it no? Or would it be better to just press out several pies and let the dough sit out and rise for a few hours before topping? I just got my mixer today finally! Considering my problem with obtaining PZ44 would Garlic be a viable option? Garlic in the dough should work just about as well as PZ You will need to work out the amount to use though.
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