Pizza Today - October 2023 - 22
with a sheen of extra virgin olive oil instead
of enduring the long conversation
explaining the how's and whys of a gum
line to a guest.
* Insufficient baking. This is the final
moment of all the hard work in creating
your pizza. Depending upon all the other
factors above, it's " show time " when that
pizza hits the bricks. The temperature
of your oven combined with the baking
time is vitally important but also hinges
upon a lot of other factors. This freight
train of conditions like dough hydration,
protein content, pre-bake proofing, sauce
solids content, amount of sauce, amount
of cheese and even baking vehicles like
pans should all be taken into account to
alleviate a gum line. Temperatures that
are too high and too low combined with
the time in the oven are two major factors
that cannot be stressed enough.
Drain the Swamp
Let's leave on a positive note and figure
out the ways to make the best, most
digestible pizza in the world without a
gum line. Here are a few tricks to counter
that swampy dough under your sauce.
* Test your sauce. To test your sauce for
separation of water to solids, leave it out at
room temperature in a clear round lexan
for a few hours without shaking or stirring
it. If it is too watery, separation will occur.
If your sauce is on thin crust, how much
are you putting on it?
* Go with the best sauce. Ask others in
the industry about the best sauces for the
type of pizza you are making. If you are
mixing sauces and bases yourself, do a
blind taste test with your staff to find out
which of your proprietary secret recipes
tastes the best. Use a puree or sauce
to thin out your thick sauce instead of
straight water.
* Test your dough management. Is
your dough blowing up too early in the
walk-in refrigerator? How is the oven
spring of your pizza dough? Is it flaccid
or baking all the way through when
sauce is topped on it? Is your staff putJOHN
GUTEKANST owns Avalanche
Pizza in Athens, Ohio.
ting cold dough in the oven? Try making
a round of dough and pop the skin on a
pre-heated stone to test your oven spring
and cornicione (crust) airiness.
* Test your crust to oven temperature
equation. Are you baking at the right
temperature? Warning signs are baking
your crust too dark on the bottom to just
reach an internal temperature to alleviate
the gum line. Other signs with pan pizzas
or Grandma pies that are packed too
high with toppings to bake properly or
overbaked crusts with un-melted cheese.
The best way to find if you have gum
lines in your pizzeria, is to check during
a typical shift. Take a small spatula and
gently lift the cheese on a cooked pie to
check for the dreaded gum line.
22 / PIZZATODAY.COM / OCTOBER 2023
http://www.mfgtray.com
http://www.mfgtray.com
Pizza Today - October 2023
Table of Contents for the Digital Edition of Pizza Today - October 2023
Pizza Today - October 2023 - CT1
Pizza Today - October 2023 - CT2
Pizza Today - October 2023 - Cover1
Pizza Today - October 2023 - Cover2
Pizza Today - October 2023 - 3
Pizza Today - October 2023 - 4
Pizza Today - October 2023 - 5
Pizza Today - October 2023 - 6
Pizza Today - October 2023 - 7
Pizza Today - October 2023 - 8
Pizza Today - October 2023 - 9
Pizza Today - October 2023 - 10
Pizza Today - October 2023 - 11
Pizza Today - October 2023 - 12
Pizza Today - October 2023 - 13
Pizza Today - October 2023 - 14
Pizza Today - October 2023 - 15
Pizza Today - October 2023 - 16
Pizza Today - October 2023 - 17
Pizza Today - October 2023 - 18
Pizza Today - October 2023 - 19
Pizza Today - October 2023 - 20
Pizza Today - October 2023 - 21
Pizza Today - October 2023 - 22
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Pizza Today - October 2023 - 24
Pizza Today - October 2023 - 25
Pizza Today - October 2023 - 26
Pizza Today - October 2023 - 27
Pizza Today - October 2023 - 28
Pizza Today - October 2023 - 29
Pizza Today - October 2023 - 30
Pizza Today - October 2023 - 31
Pizza Today - October 2023 - 32
Pizza Today - October 2023 - 33
Pizza Today - October 2023 - 34
Pizza Today - October 2023 - 35
Pizza Today - October 2023 - 36
Pizza Today - October 2023 - 37
Pizza Today - October 2023 - 38
Pizza Today - October 2023 - 39
Pizza Today - October 2023 - 40
Pizza Today - October 2023 - 41
Pizza Today - October 2023 - 42
Pizza Today - October 2023 - 43
Pizza Today - October 2023 - 44
Pizza Today - October 2023 - 45
Pizza Today - October 2023 - 46
Pizza Today - October 2023 - 47
Pizza Today - October 2023 - 48
Pizza Today - October 2023 - 49
Pizza Today - October 2023 - 50
Pizza Today - October 2023 - 51
Pizza Today - October 2023 - 52
Pizza Today - October 2023 - 53
Pizza Today - October 2023 - 54
Pizza Today - October 2023 - 55
Pizza Today - October 2023 - 56
Pizza Today - October 2023 - 57
Pizza Today - October 2023 - 58
Pizza Today - October 2023 - 59
Pizza Today - October 2023 - 60
Pizza Today - October 2023 - 61
Pizza Today - October 2023 - 62
Pizza Today - October 2023 - 63
Pizza Today - October 2023 - 64
Pizza Today - October 2023 - 65
Pizza Today - October 2023 - 66
Pizza Today - October 2023 - 67
Pizza Today - October 2023 - 68
Pizza Today - October 2023 - 69
Pizza Today - October 2023 - 70
Pizza Today - October 2023 - 71
Pizza Today - October 2023 - 72
Pizza Today - October 2023 - 73
Pizza Today - October 2023 - 74
Pizza Today - October 2023 - Cover3
Pizza Today - October 2023 - Cover4
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