Thu
May 21 2009
02:51 pm
Pizza crust troubleshooting guide
By: R. Neal

Here's everything that can go wrong with your pizza dough/crust and how to fix it. (Found the cause of one of my problems: over fermenting.)

From the Encyclopizza, a complete guide to commercial pizza making. This guy appears to be a serious pizza pro. Warning: there's a lot of chemistry and science involved.

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paul's picture

pizza toppinggs

Submitted by paul (not verified) on Sat, 2010/04/03 - 7:49pm.

I have a middleby Marshall ps360wb and im finding that the toppings are cooking way to fast than the dough base, how can i fix this problem, and do have a good dogh recepie for a 12kg bag of flour that will give us a crispier and yet fluffy dough, we are in australia and are about to open our first pizzeria so we would appreciate dough measurements in grams, thank you so much.

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