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.
I made a batch of dougthecook pizza dough tonight with a new addition: 1 tsp cream of tartar. In reading the ingredients of Lou Malnati’s frozen pizza, cream of tartar, a dough conditioner, is used. According to the research I did the role of cream of tartar is to keep the dough elastic. No scientific explanation was found but empirical evidence from people that make their own play dough. They say adding cream of tartar improves elasticity and dough smoothness. Thanks kids!
dtc