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Author Topic: water or milk in pizza dough?  (Read 4514 times)
judydawn
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« on: September 05, 2009, 10:57:02 AM »

Just getting things prepared for tomorrow, looked up the pizza dough recipe and noticed you can use either water or milk. I have always used water but because this lot is for visitors, wondered if milk makes it any better.  What do you guys use?
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Judy from North Haven, South Australia

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brazen20au
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« Reply #1 on: September 05, 2009, 11:15:10 AM »

only ever water.

in fact the GF recipe i converted has milk powder in it but i don't bother putting it in
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Karen in Canberra Smiley
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Gralke
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« Reply #2 on: September 05, 2009, 11:15:48 AM »

Hello Judy
I always use water - the Portuguese vorwerk recipe is great and makes a lovely soft dough - made with water. If I can give you an advice: make up today still some olive oil with lots of garlic and pizza herbs (oregano, etc.) - blitz it up in the tm and put in marmalade jar and place in cupboard. This garlic oil is great on pizzas, pasta, etc. etc.
I have read somewhere the concern that garlic in oil is not good for one's health but I have made this many times (begfore I read this advice) and still do so as I have never notices any sideeffects.
Regards
Barbara
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Barbara
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« Reply #3 on: September 05, 2009, 11:16:21 AM »

Water - never had a problem so wouldn't waste my fresh milk!
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judydawn
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« Reply #4 on: September 05, 2009, 11:22:09 AM »

Thanks everyone.  Funny how I only just noticed you could use either. Water it shall be then.  Thanks for the tip re garlic oil too Barbara.  Kiss Kiss
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Judy from North Haven, South Australia

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« Reply #5 on: September 05, 2009, 12:49:57 PM »

I hedge my bets Judy and do half and half Grin (low fat milk)  The pizza dough really is great isn't it - cooks evenly and base crispy - i'll never go back to lavish bread bases!
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From the beautiful South-West Western Australia!
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