Skin on Dough
Characteristics
The dough ball could be difficult to stretch without tearing it. The final product will present spots with uneven bake and different textures, condiments will slide off the dry spots.
Surface of the dough dry, formation of the “skin”
Causes:
- Dough exposed to the air for extended time.
- Dough trays not sealed properly.
- Dough trays/containers not sanitized.
How To Fix It:
- Always keep the dough covered.
- Make sure there are no gaps between the dough trays when piled up.
- Avoid exposing the dough trays to the direct air flow in the refrigerator.
- Clean the dough trays after each use. The formation of bacteria can lead to “dry dough”.
