The other day I made dougthecook pizza dough with an added 1 tsp of cream of tartar. Big difference, though I’ll have to make the dough a few times just to make sure. The dough was very elastic and easy to work with; easier than not having cream of tartar. The dough seemed smoother; empirical evidence only. Also, the dough rose much better than previously. All in all, I’ll have to add cream of tartar to the ingredient list.
Tags: cream of tartar, pizza dough