Our dough consists of six ingredients that each have their own function and thus create the perfect pizza together: water, flour, salt, sugar, yeast and oil.
In this edition, we would like to tell you more about one of our ingredients: Sugar.
You don’t really need sugar in pizza dough. It’s mainly used to add flavour and enhance the colour of the product. Sugar is used more commonly for frozen dough, however, because sugar also serves as food for yeast.
We usually use granulated sugar and organic cane sugar. Granulated sugar is our standard sugar. It has white, clear crystals with an average grain size of 0.5 to 1 mm. We also use organic cane sugar. This sugar tastes different from granulated sugar and has a different colour. It is food for the yeast and it isn’t used to enhance the colour of the end product.
By playing with the percentage of sugar in the yeast, you can affect the colour, taste, texture and proving process of the pizza dough.
Did you know that each country uses a different percentage of sugar in its dough? This is because every country has its own tastes and preferences where pizza dough is concerned. The English prefer a sweeter flavour, while the Germans prefer a more savoury product.
It’s up to you whether we add sugar to your dough, and how much. Would you like to know more about developing your own recipe? Then get in touch with us!