Every crust-forming method or procedure imparts its own unique traits to the dough, which affects the finished crust.
Making pizza dough fresh every day is a big selling point for many successful pizzerias. But it’s not feasible for everyone, and sometimes frozen pizza dough balls are the way to go. So what can you do to give your frozen pizza dough a flavor boost? Frozen pizza dough does … More
We’re looking for a quick and easy way to improve the flavor of our crust. Any suggestions? Since you need a “quick and easy” approach, I will focus on your dough formulation rather than your dough management procedure, which would require a more in-depth response. First, look at the salt … More
We’ve been experimenting with a thicker crust, but so far I don’t really like the dense texture and tougher eating characteristic we’re getting. What’s the secret to a thick-crust pizza with a lighter texture? When making a thick-crust pizza, you have to allow the dough to proof/rise sufficiently after fitting … More
We’re thinking of adding some type of pizza to the menu at our restaurant. We presently offer wraps for lunch, so we’re thinking of using our existing wraps for the pizza base/crust. Is this doable? To answer your question in a word: Absolutely! Wraps are not all that different from … More