Secret Ingredient to a Better Pizza скачать в хорошем качестве

Secret Ingredient to a Better Pizza

I first learned about diastatic malt powder after reading Tony Gemignani's "The Pizza Bible". Until now, I've never used it or knowingly tasted it. Diastatic malt powder is sprouted barley wheat that gets slowly dried at a low temperature to maintain the enzymes (amylase) to fuel your fermentation and browning of the dough, not to mention the wonderful taste it brings. Table sugar contains sucrose and fructose which inhibit yeast production as they are not as readily available for the yeast to eat as maltose and glucose (the sugars created from diastatic malt powder). The smell of diastatic malt powder alone is truly gorgeous, when added to the dough it packs a punch of flavor and improves texture as well. I will surely be adding it in place of sugar in my future dough recipes! This video gives a simple recipe I call the 2-2-2 recipe which is fantastic starting point for homemade pizza dough, it means there is 2% salt, 2% oil/fat, and 2% sugar or browning agent like malt powder or honey or molasses. Recipe: 300g Caputo Pizzeria flour (unmalted) 190g water (tap/room temp) 6g sea salt 6g olive oil 6g sugar/diastatic malt powder .6g active dry yeast Mix/knead 5-10 minutes, rest 15 minutes, build tension, rest 45 minutes, ball, refrigerate 36-60 hours (I did about 42ish) I think the malted dough tasted way better, I think the texture before and after baking was superior, and I highly recommend you guys give it a try!! Thanks for watching!!