Pizza Today - July 2015 - (Page 26)

DOUGH DOCTOR / BY TOM LEHMANN Great Grains THE DOUGH DOCTOR TAKES A LOOK AT WHOLE-GRAIN CRUSTS A merica's obsession with health hasn't slowed down. Our industry has survived low-carb and low-fat diets, but we can still remain a viable option for those seeking healthier eats. I'd like to talk about how to make a whole-grain type dough/crust. By definition a whole-grain crust is made entirely with 100percent whole grains, such as whole-wheat flour or a blend of different grains that have been ground/milled into flour. No white or refined flour is used in making whole grain dough/crusts. As in the production of multi-grain doughs, the correct dough absorption is paramount to making a dough which is easily handled and produces a finished crust BY R I C K D AU G H E R T Y 2 6 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 5 http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2015

Pizza Today - July 2015
Expo Spotlight
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
So Pesky
You’re Cured!
Holy Ravioli!
It’s a Stretch
Outside Looking In
Web Wonders
Delivering the Goods
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes

Pizza Today - July 2015