Duck Fat pizza dough


Looking to put some duck fat in my master pizza dough. Is it possible and how would I do it

Gil W.
posted almost 2 years ago

Save 0

It's certainly possible. Is there a particular style you're leaning towards?

It'll definitely add flavor, but not sure what it will do in terms of texture and coloring. The closest reference point that comes to mind is Chicago-Style deep dish. This style of pizza gets its flavor, at least most of it, from fat vs. fermentation. Lard is a common ingredient used when making this type of dough.

There's no need for your pizza to be deep dish. I was simply mentioning it since it's the most common use of animal fat in pizza dough.

As a starting point, I'd think about what style you want to make. If the style contains oil, substitute duck fat in place of it. It'll likely take a few times to get it right. Don't get discouraged if your first results aren't amazing.

Good luck and let us know how it goes!

Raj

Thumb raji
Raj Irukulla admin
posted almost 2 years ago


I was thinking neopolitian thin crust pizza. Might try to adapt the dough and see what happens

Gil W.
posted almost 2 years ago


When you start getting above 600F, be conscious of fats, sugar and malt. While they add flavor, these ingredients act as browning agents. Once you start getting into higher temperature ranges, they can cause your dough to burn in a not so good way. The same goes for high gluten flours.

That said, I'd give it a try. It sounds like a really unique and interesting addition to a dough formulation.

Thumb raji
Raj Irukulla admin
posted almost 2 years ago


Could I take the oil out of the master dough and replace it with duck fat?

Gil W.
posted almost 2 years ago


Absolutely. In fact, that's a great idea. You're going with a dough that already uses fat, and changing only one variable.

Thumb raji
Raj Irukulla admin
posted almost 2 years ago


Sign In to reply to this post