I've reduced the sugar in the formula from my textbook almost to none
because my pizzas came out too cake like on the baking sheet. Now that I
have a stone, do I put that sugar back in to compensate for the extra
crispiness created by the stone?

"Rich Hollenbeck" > wrote in message
news:NgSpf.57277$fY5.30246@trnddc02...
> I've reduced the sugar in the formula from my textbook almost to none
> because my pizzas came out too cake like on the baking sheet. Now that I
> have a stone, do I put that sugar back in to compensate for the extra
> crispiness created by the stone?

I don't use sugar in my pizza dough. Try it without first.

Rich Hollenbeck wrote:
> I've reduced the sugar in the formula from my textbook almost to none
> because my pizzas came out too cake like on the baking sheet. Now that I
> have a stone, do I put that sugar back in to compensate for the extra
> crispiness created by the stone?
>
>
>
try honey, with the yeast, works really well.

mk

Rich Hollenbeck wrote:
> I've reduced the sugar in the formula from my textbook almost to none
> because my pizzas came out too cake like on the baking sheet. Now that I
> have a stone, do I put that sugar back in to compensate for the extra
> crispiness created by the stone?
>
>

I use a bit of sugar or honey to proof the yeast, but none while making
the dough. When I use sourdough starter instead of yeast, I use no
sugar at all. The pizzas(either yeast or sourdough) come out well on a
baking stone.