the par-baked crust is dressed and baked as a full pizza,
it will have a finished moisture content similar to that of
your pizza if it were made using a raw dough skin. ;is
approach works equally well with thick and thin crusts.
Another approach that works well is the addition of
potato flakes or potato flour to the dough. Granted, it
works better for thick crusts than for thin crusts, but it
can be used in either application. It has been used for
more than 100 years by bakers to address bread-firming
issues (even before they knew what caused the issues),
and it continues to work quite well today. ;e addition of
between 2% and 5% potato flour or mashed potato flakes
to your dough will increase the absorption of the dough
by about 2.5 times the weight of potato flakes added. It
does a good job of retaining a lot of that added water, too.
So, if you want to use something more readily available
than fibers or gums, a trip to your local supermarket just
might provide you with the ingredient you need for a
softer-texture finished crust. I should add that the ingredients mentioned above will provide a softer crust texture
in a single-baked pizza, too!
Gums, such as those commonly used in tortilla and pita production, can
help retain softness in your par-baked crusts.
NOT JUST FOR BURGERS ANYMORE.
CONTACT for MORE INFO:
Sales@TBJGourmet.com 856-222-2000 @TBJGourmet
and LABOR COS T
and CUS TOMER
is easy for the
kitchen and exciting
-Chef Mike Greene