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Home » Multimedia » Slideshows » Special Report - Pizza

Slideshows

A flour1.jpg?alt=a flour1

Power of Pizza: The Right Flour

A thin, crisp but chewy pizza calls for a high gluten strength and a protein level of 13 to 14 percent, while a thicker crust with a soft bite requires a lower gluten strength and protein level of 10-12 percent.
A crust.jpg?alt=a crust

Power of Pizza: Attention to Crust

Technique and ingredients play a key role in getting to a desired pizza outcome. Paying attention to small details of the pizza making will result in producing amazing quality pizzas, whether thin and crispy or thick, bready pan styles.
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