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
Using skimmed milk instead of water, dougthecook pizza dough had different characteristics, as expected. The dough cooked through rather than a little gooey in the middle. It rolled out nice but was a little more dense than the water version. And chewier.
dtc
Sounds like a classical music passage. From a hint I found at Cooks Illustrated I used milk instead of water to make pizza dough. The dough was a little less wet than the water-based one but still pliable. As they say the proof is in the pizza and I will find out tonight how well it tastes. As an aside, I do not think any pizzerias use milk in their dough as it would be too expensive.
Doug