October 25, 2013 - 6:52pm
how to create more flavor in a pizza dough
Hello fellow Loafers!
I run 4 pizza restaurants and am trying to get more complex flavor in our dough. Our pizza a a thin crust baked in a gas/electric oven at 525 degrees.
we use a same day dough with some of the previous days dough added.
the ingredients are the following
slat
fresh yeast
malt
vitamin C
water
previous days dough.
thanks everyone!!!