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Pizza crust - can I reduce the honey without affecting texture?

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Pizza crust - can I reduce the honey without affecting texture?

musicalchef | Apr 26, 2014 12:53 AM

The California Pizza Kitchen pizza crust recipe is the only one that turns out consistently good for me; others just don't (not sure if it's the altitude, my tiny electric oven, or my sub-par baking equipment). The CPK has a perfect texture; it's just that it is a bit too sweet. Can I reduce the honey without affecting anything else, specifically the texture of the finished product?

Here is the recipe for the crust:

Authentic Pizza Dough:

1 cup Lukewarm (105°f) Water

4 Tbsp Honey

1 Envelope Active Dry Yeast

2 1/2 cups Bread Flour

2 tsp Kosher or Sea Salt

4 Tbsp Extra-virgin Olive Oil

Authentic pizza dough:

1. In a 2 cup measuring cup, combine the water and honey stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn’t “proof” (get “foamy”) pour it out and start again it is important to have a live yeast mixture.

2. Meanwhile place the flour and the salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the olive oil and the “proofed” yeast mixture. Turn the mixer, fitted with dough hooks, to knead and turn on. Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrap the sides of the bowl to move flour into the path of the hooks as needed).

3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state), 3 to 5 minutes.

4. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap cloth and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

5. After the dough has doubled in size, remove the dough from the bowl and form it into a 12-inch log. Divide the log in half and form each half into equally sized dough balls. Lightly oil a 2 large mixing bowl with about 1 1/2 teaspoons olive oil. Place each dough ball into its own bowl and turn to oil the ball on all sides. Cover each bowl with plastic and set in a warm, draft-free place until the nearly double in size again, about 1 to 1 1/2 hours.

Found at this website: http://restaurant.betterrecipes.com/b...

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