Stock Based Pizza Dough
Does anyone know what effect, if any, substituting chicken stock for water might have on a pizza dough? I plan on mixing the dough with a stand mixer and then kneading it by hand for around 10 minutes or so. Afterwards, 3 days in the refrigerator to ferment. If it works out I am really curious to see what a fish stock would create, maybe the ultimate anchovy pizza?
Best Answer
I have experimented with both chicken and beef stock (homemade) in bread, as a substitute for water. I would not call the results a 'failure', good loaves of bread did result, but I could not say they were any 'better' (or even different) than if I had not used the stock. The 'expected' flavor did not come through, though I did see a slight discoloration.
There are others who seem to concur with this: http://101sweetpastry.com/french-bread-boule/ While others still report mixed results: http://www.thefreshloaf.com/node/17864/use-broth-dough And still more who will swear by it: https://juditbakes.com/2014/07/25/chicken-stock-bread/
With worst thing that could happen being nothing special, I'll echo the sentiments from that second link:
I know some people hate to risk even the possibility of wasting food, but, face it, the cost of the ingredients for a loaf of bread is minimal. And if you enjoy a good experiment, there is never a waste of labor involved even if things go wrong.
With that in mind I will say the three day 'ferment' does give me pause for concern. I would personally start with something that offers a faster rise, but that all depends on how much 'risk' your willing to take. If your fridge is hovering at around 34°F (2°C) the risk should be minimal.
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How do you stock pizza dough?
You can put the dough in a bowl and cover the surface with plastic wrap, wrap the entirety of the dough in plastic wrap, or simply place it in a sealed plastic bag or airtight container. When you want to make your pizza, simply remove it from the fridge and allow it to come to room temperature.Is pizza dough better with milk or water?
Milk (liquid): Strengthens gluten, helps crust brown, softens the crumb. An enzyme in milk slows the growth of the yeast and it can break down the protein in the flour and weaken the dough.Why is 00 flour better for pizza?
Caputo 00 flour is ideal for pizza dough for two reasons: one, it's finely ground, and two, it has a lower gluten content than most flours.Can you substitute water for milk in pizza dough?
Water- Yeast needs liquid to hydrate and dissolve it so it can do its job. Be sure your water is around 110-115 degrees F to activate the yeast. You can also replace the water with milk for a softer crust if you prefer.How to store pizza dough
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Answer 2
Whey water from a batch of mozzarella or ricotta would be a better bet....but a fish stock for seafood pizza...I'm inclined to think that the bread should be just that, a good tasting bread to compliment the seafood & sauce. Good luck anyway! :)
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