other
Sugar
Browning aid for NY-style at lower oven temps.
About
A small amount of sugar (0.5–2% baker's) in NY-style and Detroit doughs accelerates Maillard browning at the lower bake temps (550–600 °F) where these styles cook. Cane sugar, malt syrup, or diastatic malt powder all work; diastatic malt also boosts dough extensibility through its enzymatic activity. Skip sugar entirely for Neapolitan — at 900 °F you don't need it.
Substitutes
- Diastatic malt powder — use 0.5%; adds enzymes and browning