Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.



 

Q Is there any benefit to adding eggs to my pizza dough?

 

Pizza makers have been adding eggs, either whole eggs or egg whites, to their doughs for many years—and for different reasons. Whole eggs can provide better browning characteristics and, to some extent, even deliver a richer flavor. Egg whites have been added to improve the crispiness of the baked crust. In this regard, both perform well, but there are some drawbacks to their use that you’ll want to consider before running out and buying a case of eggs.

It is true that the addition of six large whole eggs (about 13.5 ounces) to 40 to 50 pounds of flour will improve the color of the baked pizzas to some extent, and the same can be said for the flavor. You’ll get a slightly richer taste, but that will be lost in baking due to the overpowering flavors of other common pizza ingredients. All things being equal, the crust color will be a little darker, but with the high cost of eggs, it is difficult to justify the expense when sugar and whey can be bought for much less.

Adding eggs to your dough can, indeed, help you get a crispier crust, but again, it carries with it a pretty hefty cost. Typically, 2% egg white is added to the dough to improve crispiness. This equates to one pound of egg white per 50 pounds of flour in the dough. But that added expense isn’t really necessary. In most cases, we have found that the overall crispiness of a crust can be improved by simply allowing the pizza to bake a minute or so longer—a very low-cost option!

Lastly, there is a major safety concern that must be addressed if you elect to use fresh eggs—the danger of salmonella poisoning. Even eggs with clean, uncracked shells can contain bacteria that lead to foodborne illness. It is much safer to use pasteurized, frozen egg products, but even then, precautions should be followed to prevent contamination. 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Make the most out of your pizza boxes with these tips from operators

Pizza boxes offer up prime marketing space for operators—but are you using yours to its full potential?

True Greek pizza isn't just olives and feta cheese.

PMQ explores Greek-style pizza’s characteristics and history in the United States.

The Dough Doctor tackles effective dough management strategies

If your pizzas aren’t coming out right, here’s how to put your finger on the problem.

What's Your Story? Vets2Success

An Iraq War veteran is using the culinary arts to transform the lives of fellow vets seeking a new start in life.

Recipe of the Month: Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Is your pizzeria geared up for National Pizza Month?

New managing editor Bill DeJournett runs down the upcoming marketing frenzy.

Let your fingers do the talking with text blasts

Think Tankers weigh in on using text blast programs with your market base.

Some Italians Jumping Ship on True Neapolitan Pizza

Italian consumers today demand a healthier product, which has pizzaioli experimenting with different kinds of flour and reviving ancient techniques.

Product Spotlight: September 2018

Pizza box knives, speedier pans and more.

Idea Zone: Custom Cheese Shakers Make for a Fun & Exciting Functional Promotional Item

Make a statement with these branded cheese shakers from CustomCheeseShakers.com
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags