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Old 03-17-2011, 05:37 PM   #11
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Location: Los Angeles, Ca
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Originally Posted by Chef Tim View Post
I sold tens of thousands of pizzas at the El Rancho Deli in Santa Ynez, CA. over 13 years.
This is the recipe for the dough we made. People loved them. It is really different from standard recipes and as I understand it, it came from an Italian Chef in New York. I know it's weird but try it.


2 c. warm water
1/2 teaspoon dry yeast
2 teaspoons sugar
1 Tablespoon olive oil
1 teaspoon salt
1/2 Cup whole wheat flour
4 cups bread flour


Proof yeast in water with the sugar. Add oil salt and flours to make a slightly sticky dough in a stand mixer and run on medium speed 12 minutes. Let dough rest 15 minutes. Form into dough balls, brush with olive oil cover with plastic wrap store on fridge to use later that day or freeze and individually wrap for 4 weeks.
My father used to own a restaurant and pizza place in New York years ago and my ex-husband made the pizzas. The pizzas were very good, especially the crust. Their secret ingredient was adding powdered Malt to the mix when making the dough and I remember it gave the crust a nice flavor.
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Old 03-17-2011, 06:00 PM   #12
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Originally Posted by mkaylady View Post
My father used to own a restaurant and pizza place in New York years ago and my ex-husband made the pizzas. The pizzas were very good, especially the crust. Their secret ingredient was adding powdered Malt to the mix when making the dough and I remember it gave the crust a nice flavor.
That's MY secret!!

I add about 2 Tbls. of Malted Milk Powder to my dough. I gives it an especially nice flavor. It's nice to see my fairly recent idea validated many years ago, proving I'm not crazy, by someone who was in the pizza business as a living. Thank you!
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Old 03-17-2011, 06:10 PM   #13
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Publix bakery, in the bag.

Craig
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Old 03-17-2011, 06:17 PM   #14
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Originally Posted by Selkie View Post
That's MY secret!!

I add about 2 Tbls. of Malted Milk Powder to my dough. I gives it an especially nice flavor. It's nice to see my fairly recent idea validated many years ago, proving I'm not crazy, by someone who was in the pizza business as a living. Thank you!
You are welcome. I bet your pizza dough comes out great!
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