4 ms·
The secret to great pizza sauce is more sugar than you’d expect.
by chesterarthur 6y ago
The secret to great pizza sauce is more sugar than you’d expect.
- tomcooks 6y agoI don't understand the downvotes, given that sugar both feeds the yeast bacteria needed for proper rising, and to balance the high acidity of tomatoes.
- gnrlst 6y agoyes but you don't mix the dough with the tomatoes until the very end so it wouldn't impact the yeast. With proper flour sugar is not necessary, as the flour itself will be broken down by the yeast (hence the maturing/proofing stage). If you "exhaust" the flour, then you'll need sugar to get an "artificial" Maillard reaction and a nice browning of the crust.
- tomcooks 6y agoYes obviously you don't add tomatoes and sugar to the dough, you prepare a sauce on the side and add a bit of sugar to that. Yeast needing no sugar to work is something I've never heard of, could you please forward more information about this? Thank you.
- nkozyra 6y agoThere's simple carbohydrates in flour, so presumably that's what the comment is implying.
- cyphar 6y agoDough will rise just as well without any added sugar -- the starches in the flour are the primary food source for the yeast. If you don't believe me, try it yourself. The purpose of sugar in doughs is to assist browning -- especially at home-oven temperatures -- and "improve" the flavour. I personally prefer baking dough without sugar, but you do whatever you prefer.
- tomcooks 6y agoI prefer to experiment, that's why I'm asking more details. I'll try right now.
- taffer 6y agoYou don't need sugar in the sauce if you use high quality tomatoes that have a balanced sweetness / acidity.