I always thought my home oven prevented me from perfecting pizza crust. Simply put, it just can’t compete with the high temperatures that professional pizza ovens reach. But the days of my novice, futile pizza-making are over because of one secret ingredient–malt.
Malt is often called the European baker’s secret. And when it comes to baking pizza in a conventional home oven, the ingredient is unbeatable. Adding a small amount to pizza dough creates subtle nutty and caramel flavors. Additionally, low diastatic malt contains active enzymes that break down complex sugars into simple sugars which browns the dough just like a restaurant pizza oven.
This month’s pizza-themed CrateChef box, featuring world-famous pizzaiolo Tony Gemignani, comes with Tony’s very own Low Diastatic Malt. Combining it with his Pizza Flour (see blog post) will make your homemade pizza crust utterly irresistible.
A little goes a long way with this magic malt. Try it out and see what we mean.
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