March 19, 2014 - 2:24pm
pizza dough
To whom it may concern,
I am running some pizza restaurants in California. I would like to get more complexity in my dough.
We are using a same day dough with 20% of yesterdays dough added.
the dough also consists of fresh yeast, vitamin C, malt, salt, flour and water.
I am looking to get a little more sourness or complexity.
Any help would be appreciated.
//B