Sugar Levels for dough

Pizza Shop Talk The Think Tank
1

Hi Guys,

Was wondering what would be the correct sugar level, have just tried out a formulation with 4% sugar, but then the dough rises too much in the cooler (spreads) also the fermentation is a lot quicker and the the dough is too sweet. wonder what sugar level is appropriate. what is everyone using, or does the absence of sugar recommended?
regards
ravikoth

2

Hi,
You should only use sugar if you are having trouble getting the crust brown.

3

Have you read the recipe bank?