Troubleshooting

Characteristics Tenacious (hard to stretch), rubbery dough. Tough dough is difficult to laminate; once baked, the dough will tend to shrink and create a crust difficult to chew. There may be the formation of big…

Characteristics Sticky mass, slack, no structure. Sticky dough may lead to weak gluten development that can result in poor volume of the final product and fragile dough that is easy to tear when stretching it.…

Characteristics Layer of soggy dough between crust and cheese.Layer of raw dough in between the crust and the toppings. Causes How To Fix It: More Troubleshooting

Characteristics Crumb is closed, no spring, doughy crust. Causes How To Fix It: More Troubleshooting

Characteristics Internal temperature higher than 28°C, dough larger than expected, bubbles on surface of dough If the final temperature of the dough is greater than 27°C, it will take less time for fermentation and proofing…

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…

Characteristics Cold dough, final temperature after mixing lower than 18°C. A lower final temperature of the dough may slow or even stop the fermentation and proofing process, as a result, the dough will not be…

Characteristics Pale crust with black bubbles. Crust presents a pale color, minimal browning, and black bubbles. Causes: How To Fix It: More Troubleshooting