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Par-Baked Pizza Dough
We’ve been tinkering with making a frozen pizza with a par-baked crust, but the finished crust comes out chewy and bland. What’s the problem? Pizza, as with most baked products,…
News September 6Sugar-free Dough
I’m interested in making a sugar-free crust. What are your suggestions for a sugar substitution? Well, before we go replacing the sugar, we’ve got to understand just what its functions…
News September 6Calzone Dough
Dough Uses Calzone Do I need to use a different dough for making my calzones? Tom Lehmann No, not really. Most pizza doughs will make a perfectly good calzone. But,…
News September 6Chicago Deep Dish Style
One of my cookbooks on pizza, The Great Chicago-Style Pizza Cookbook, first came out in 1983. If my math is correct, that was 25 years ago. Holy pepperoni, pizzaman, that’s…
News September 6Foccacia Production
Lost Art Focaccia is a good way to “wow” customers The genesis of the flatbread called focaccia is lost in the dawn of history. Some food historians credit ancient Etruscans…
News September 6Gluten Free Dough
There is a malady called Celiac Disease and persons suffering from this disease have a very low tolerance to wheat proteins. This is not to be confused with persons having…
News September 6Herb Infused Dough
Herb Infused Dough When making a flavored crust, is there a rule of thumb for how much dried herbs to add to the dough? When adding either onion or garlic…
News September 6Pizza Margherita
Pizza Margherita still popular menu addition You may have heard this story before (and surely from me at one time or another, either at International Pizza Expo or in the…
News September 6Latest Recipes
