Quick Pizza Dough with Wrise (encapsulated leavener)

Hi folks,

Last night I made a couple of pizzas using Wrise brand encapsulated leavener. More information here. Wondering if anyone has used wrise (or other similar products if there are any) and what tweaks they've made to the recipe. I used an IPA as the liquid because I didn't have any cheap champagne on hand. It turned out well, but not great and want to know about other liquids, or sweeteners, or acids that people use and how they might react with the wrise.

Thanks!

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Comments

Sumit__65166

champagne is never cheap!

i've made a pizza dough with yeast, and instead of water i used sav blanc. i carbonated the wine with in soda syphon.

it was very nice. i think it was with ceme fraiche and smoked salmon, capers, red onions et al

williamfitts_31632

I just bought some wrise and made dough tonight. I have to say, I was pretty disappointed with my initial results. I had high hopes, but ended up with a rather dense and sad crust. I followed the adapted modernist cuisine recipe, but swapped out a wheat beer for champagne and used 00 pizza flour. I'll try again later in the week, but I'm hoping someone else has had better luck

ttpoker

I tried using wrise 3 or 4 times, the results were really poor. Like frozen grocery store pizza bread. Interesting idea, works in a pinch, but it is not the high quality product I was hoping for.