DOUGH DOCTOR / BY TOM LEHMANN
THE DOUGH DOCTOR TAKES A LOOK AT WHOLE-GRAIN CRUSTS
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
Table of Contents for the Digital Edition of Pizza Today - July 2015