QUESTION: I refrigerate my dough and use it over a three-day period. After two days, I do not get the good browning of the crust that I got on the first day. I've tried increasing the sugar, but then the crust gets too dark on the first day if I … More
Food & Ingredients
In Lehmann's Terms: cornmeal use and the art of undermixing
QUESTION: I am new to the pizza industry and have seen that cornmeal is occasionally used on the bottom of some pizza crusts, but not on the bottom of others. Can you explain why? ANSWER: Cornmeal has been traditionally used on pizza crusts as a slip, or release agent to … More