Diastatic Malt vs. Sugar in NYC Pizza Dough скачать в хорошем качестве

Diastatic Malt vs. Sugar in NYC Pizza Dough

I made two dough balls, one with my usual stock pizza dough recipe using sugar, and the other substituting the sugar with diastatic malt. The dough with malt smelled bad the first day, but the second day smelled pleasant--a little nutty. The dough made with malt was stronger and more elastic. After baking both, I observed they both looked nearly identical, and had nearly identical characteristics, but the crust made with malt was noticeably sweeter and left less an aftertaste than the one made with sugar. ****SPECIAL THANKS TO MY SPONSOR PIZZORI. Visit pizzori.com to purchase outstanding pizza making equipment**** Recipe (makes 1x12" pizza) 153 g flour 100 ml water 4.3 g table salt 0.5 g instant dry yeast 1.5 g sugar OR 3 g diastatic malt 2 g olive oil Mix ingredients, rest at room temperature for 30 minutes. Shape dough ball and place in fridge. Next day, remove dough ball from fridge and rest at room temp for 2-3 hours, then shape and bake.