Crispy Dough solves pizza crust browning problems

May 31, 2006

PITTSBURGH—Any pizza operator who has struggled to make consistently crisp and brown crusts can find help in Crispy Dough.

According to a news release, Crispy Dough increases not only browning and crisping, it also reduces bake times. Crispy dough is intended to replace flour used during the dough stretching process rather than being mixed into the dough. It is spread onto the dough and worked into both sides of the skin as it is shaped and stretched. Crispy Dough decreases cooking time by browning pizzas more quickly, yielding a crispier more thoroughly cooked pizza that's not burned.

Tom Pecco, the owner and inventor of Crispy Dough, is the former owner of Lil' Rico's Pizza in Pittsburgh.

For more information, visit or 412-915-7400.

Topics: Dough , Operations Management

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