Accidentally used corn flour for a wheat flour pizza dough recipe, dough is very sticky so I had to add more wheat flour. Will this dough rise?
and will it become pizza, or should I modify it (how?) into something else?
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and will it become pizza, or should I modify it (how?) into something else?
3 Comments
when Cinco de Maio falls on monday (pizza day here) I make a sort of pizza with about 1/4 cornmeal in the crust, which rises fairly well.
If you used about 3/4 of the whole flour volume as wheat flour, added enough yeast, water, kneading, patience, you should have a dough that rises (you can tell by sight, texture, smell).
If no rise and it appears dead but you don't want to throw it out, you could probably turn it into something like crackers (roll very flat at bake) or biscotti (shape as usual into long 12x4" log, bake once, slice crosswise to make the biscotti shapes, bake again).
And then again, maybe this will become a story you dine out on (we all have them ;)