I modified a 65% hydration recipe to include barley flour, nutritional yeast and MSG. The idea was to increase the complexity and umami of the dough. It was really good and think it would make sense to go down this road if you were making bread but for Pizza it gets lost with all the other flavors.
The only ingredient I think is 100% worth adding is MSG, you don't have to change anything about your current recipe and it adds a noticeable umami.
This was cooked in a Breville pizza oven, 650 bottom/425 top for 5mins.
by ClandestineGK
10 Comments
Hmm, msg in pizza dough. You may be the first to try this and I am intrigued. Did that added umami boost flavors of the whole pizza or of the dough only?
This looks phenomenal!
Interesting. So, you just subbed MSG for the salt in the recipe? MSG is fine for most people. The whole MSG scare from way back, was more of a racist thing than actual science. I might give this a shot. Your pizza looks good.
So interesting huh
Looks great
Looks phenomenal. I like the topping consistency
Nice 😀
That dough looks nice to me.
Thanks for the recipe, now I’ll try to cook something similar.
I do msg in my dough all the time. I find it brings out more of a grainy wheat-y flavor in the dough. Agreed though, the sauce and cheese end up overpowering the dough flavor so it’s kind of a wash.
But don’t sub msg for salt. Add it in addition to your normal salt.