Pizza Today - February 2022 - 23

amber and red hues to your finished
pizzas.
There are other ways to add color
to your dough besides sugar itself.
Blending different grains is an easy
way to change the color of your final
product - flours like whole wheat, rye
and ancient grains like einkorn, spelt
and Khorasan. These grains have varying
levels of gluten, so blending small
quantities into your dough recipes will
change the final coloration of your
dough as well as the inside crumb color
without affecting the final gluten
development.
Another way to add color to your
dough is by changing the water and the
oil. Instead of using regular water, try
adding the liquid from tomatoes, beer,
stock or even juice! Juice especially will
be high in sugar, so this will affect how
quickly the dough browns in the oven.
Adding any of these will also add flavor
and aroma to your finished pizza. With
oil consider using chili oil, pumpkin
seed oil or even sesame oil for a different
spin on pizza.
Lastly, one of the best ways to add
color to any dough is by adding purees,
powders or squid ink. A concentrated
puree like tomato, ube (a type of purple
potato) or fruits like blackberries will
give a dramatic color to your dough.
If adding purees to your dough, you
will want to consider its thickness as a
thin puree will mean extra water. You
will want to compensate for this by
decreasing the water in your recipe to
maintain the same percentage. Powders
like cocoa and charcoal will give
intense color. Squid ink is another ingredient
that is more commonly found
in pasta making but can be easily incorporated
into pizza dough. When it
comes to adding intense colors to your
dough with powders, purees and squid
ink, start with small quantities. Too
much of anything will start to
affect the overall structure of dough
and affect gluten development. Adding
color can be a fun experiment for any
pizza maker, but it can be hard to cook.
If your total hydration is high and you
are using an added ingredient or a different
sugar, knowing when the pizza
is done can be very tricky. Finding the
right cook temperature will also be key
as high hydrations need longer bakes
at lower temperatures, but sugars will
caramelize at various rates.
Playing with color can be fun, but
understanding how basic doughs take
on color during baking is key. Learn
the basics and then experiment, experiment,
experiment! Start small , but the
skies are the limit when it comes to
making dough.
LAURA MEYER is Chef at Capo's and
Administrator and Teaching Assistant at
the International School of Pizza in San
Francisco.

http://www.smrset.com http://www.smrset.com

Pizza Today - February 2022

Table of Contents for the Digital Edition of Pizza Today - February 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinations
Weathering a Storm
Business Essentials
Eggplant on the Menu
Smoking In House
Farm to Table
Making Plant Based Work Financially
Pain Points
Pizza Expo Preview
On the Road: Eno's Pizzeria, Dallas, TX
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - February 2022 - CT1
Pizza Today - February 2022 - CT2
Pizza Today - February 2022 - Cover1
Pizza Today - February 2022 - Cover2
Pizza Today - February 2022 - Commentary
Pizza Today - February 2022 - 4
Pizza Today - February 2022 - 5
Pizza Today - February 2022 - 6
Pizza Today - February 2022 - 7
Pizza Today - February 2022 - Digital
Pizza Today - February 2022 - 9
Pizza Today - February 2022 - Conversation
Pizza Today - February 2022 - 11
Pizza Today - February 2022 - Mike's Monthly Tip
Pizza Today - February 2022 - 13
Pizza Today - February 2022 - Man on the Street
Pizza Today - February 2022 - 15
Pizza Today - February 2022 - Building Blocks
Pizza Today - February 2022 - 17
Pizza Today - February 2022 - Tony's Trending Recipe
Pizza Today - February 2022 - 19
Pizza Today - February 2022 - Knead to Know
Pizza Today - February 2022 - 21
Pizza Today - February 2022 - 22
Pizza Today - February 2022 - 23
Pizza Today - February 2022 - Destinations
Pizza Today - February 2022 - 25
Pizza Today - February 2022 - Weathering a Storm
Pizza Today - February 2022 - 27
Pizza Today - February 2022 - 28
Pizza Today - February 2022 - 29
Pizza Today - February 2022 - Business Essentials
Pizza Today - February 2022 - 31
Pizza Today - February 2022 - 32
Pizza Today - February 2022 - 33
Pizza Today - February 2022 - Eggplant on the Menu
Pizza Today - February 2022 - 34A
Pizza Today - February 2022 - 34B
Pizza Today - February 2022 - 35
Pizza Today - February 2022 - 36
Pizza Today - February 2022 - 37
Pizza Today - February 2022 - Smoking In House
Pizza Today - February 2022 - 39
Pizza Today - February 2022 - Farm to Table
Pizza Today - February 2022 - 41
Pizza Today - February 2022 - Making Plant Based Work Financially
Pizza Today - February 2022 - 43
Pizza Today - February 2022 - 44
Pizza Today - February 2022 - 45
Pizza Today - February 2022 - Pain Points
Pizza Today - February 2022 - 47
Pizza Today - February 2022 - 48
Pizza Today - February 2022 - 49
Pizza Today - February 2022 - Pizza Expo Preview
Pizza Today - February 2022 - 51
Pizza Today - February 2022 - 52
Pizza Today - February 2022 - 53
Pizza Today - February 2022 - On the Road: Eno's Pizzeria, Dallas, TX
Pizza Today - February 2022 - 55
Pizza Today - February 2022 - 56
Pizza Today - February 2022 - 57
Pizza Today - February 2022 - Product Showcase
Pizza Today - February 2022 - 59
Pizza Today - February 2022 - 60
Pizza Today - February 2022 - Pizza Today Yellow Pages
Pizza Today - February 2022 - 62
Pizza Today - February 2022 - 63
Pizza Today - February 2022 - 64
Pizza Today - February 2022 - 65
Pizza Today - February 2022 - The Marketplace
Pizza Today - February 2022 - 67
Pizza Today - February 2022 - 68
Pizza Today - February 2022 - 69
Pizza Today - February 2022 - 70
Pizza Today - February 2022 - 71
Pizza Today - February 2022 - 72
Pizza Today - February 2022 - 73
Pizza Today - February 2022 - Expo Spotlight
Pizza Today - February 2022 - Cover3
Pizza Today - February 2022 - Cover4
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