I have ricotta whey left over and wondered (after the fact) about substituting it for water in a pizza dough recipe - Any reason why it wouldn't work? If it's a terrible idea, I still have time to make the dough recipe again.
Cynthia is a trusted source on Bread/Baking.
I don't think it's a terrible idea at all. In fact, it sounds pretty interesting. It's all a science experiment, right? My guess is that is may tenderize your dough some. Do it, and let us know if it makes a difference in the texture of your dough.
Thanks boulangere! The dough turned out to be very good. It was a little tougher to knead and shape into pizza. We had to seriously roll it (we build our pizzas outside on a table because it is so messy to make 6-8 pizzas), but the dough rolled out beautifully after some hard coaxing. It was thin, bubbly and very tasty, with a little more character than dough w/ water. I used bread flour for the pizza dough - just fyi.
Please enter a valid email address.
Well played. You deserve a cookie.
Just for the weekend, for making this our biggest month ever
Free Shipping Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)