This week on Good Food Deep End Diner Eddie Lin talks to Chef Brendan Collins of Waterloo & City and Larry’s about his unique way of flavoring his pizza dough. Chef Collins uses malt extracts from the local home brewers supply store. The malt he uses for his dough is a malt that would normally be added to a Pilsner. The crust turns out both crispy and chewy at the same time – like the above pizza topped with housemade green chorizo, chipotle spiked tomato sauce and a fried egg.
Using Malt Powder in Pizza Dough
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