Is yogurt pizza dough a myth?

on

I've tried many times to make a yogurt pizza dough. The skinny taste recipe, for example:

  • 1 cup all purpose or white whole wheat flour*, (5 oz ) plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup 0% Stonyfield Greek yogurt, not regular, drained if there's any liquid

However, no matter how much I knead the dough, either by hand or machine-assisted, it stays a sticky, tacky mess and I always end up nearly doubling the flower content before it's workable, if only temporarily. Now I don't expect this to be a worldbeater pizza dough recipe, but I do think that it should eventually come together and be pliable.

Am I just horribly mishandling this dough? Is the hydration for this recipe way off base and borderline impossible to make work? Is there a better technique I can follow to make yogurt pizza dough functionable? I tried letting it rest overnight with some added yeast as a sort of no-knead approach and it didn't fair any better than this quick 10 minute recipe. Any help or guidance at all would be appreciated.

Are the

submitted by /u/Crossfiyah
[link] [comments]

from AskCulinary https://ift.tt/vDt74ai

Comments

Post a Comment