Growing up, my grandparents enjoyed preparing pork barbecue a few times every year at their home. Whenever they barbecued, they would invite several friends and other family members over. To serve with the pork meat, my grandmother always prepared several mouthwatering side dishes such as potato salad and baked beans. Because they slow cooked the meat for hours, they were always extremely tired when the fun festivities were complete. Nowadays, my family skips the hassle of cooking pork barbecue themselves. Instead, they enjoy this delicious entree at a favorite local restaurant. On this blog, you will discover the best side dishes to order with a pork barbecue meal at a restaurant. Enjoy!
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A Pork Barbecue Feast
Troubleshooting Your Pizza Crust: A Guide For Authentic Pizza Caterers And Shops
Roland Adams
The pizza market is a competitive one. If you want to stand out and win customers, your pizza needs to be top-notch—especially if you're in the "authentic" pizza market. And as everyone knows, good pizza starts with a good crust. If your crust is not quite up to par, that's something you'll surely want to work on. Here are some tips to help you troubleshoot your pizza crust.
Use filtered water.
Do you feel like your dough is not rising as quickly as it should, or like you're having to use more yeast than usual? This could be because you're using tap water with high chlorine content. Chlorine can kill yeast or slow it down. Switch to using filtered water or bottled water for your pizza crust, and you'll likely have better results.
Increase your rise time.
Under-risen pizza dough won't puff as much when you bake it. Dough that has not risen long enough also tends to be more mildly flavored, which is not what you want. You want a complex flavor in your crust. Extend your rising time, even if only by a few hours, and you'll probably be much happier with the results. This may mean making your dough a day earlier or having your staff come in earlier in the morning to mix the dough.
Use higher-protein flour.
If you're using a cheaper brand of flour, upgrading to a better brand may make a huge difference. Or, if you are using all-purpose flour, switching to bread flour may be what your crust needs. Higher-priced flours and bread flours tend to be higher in protein. And high protein flour results in a higher-gluten crust that has that perfect balance of chewiness and crustiness everyone is hoping for.
Don't overload your pizzas.
Your instinct may be to add extra toppings to make your customers happy. But adding too many toppings to your pizza can weigh the crust down and also make it a bit soggy. Moderate your use of toppings, including sauce and cheese. You want enough to add flavor, but not so much that they make the crust less enjoyable.
If you are struggling with your pizza crust quality, the tips above should come in handy. Making great pizza crust can take some practice and time, so don't be too hard on yourself if it takes a while to perfect the art. At the end of the day, your customers will be happy with your improved product.
For more information, contact a local authentic pizzeria caterer.
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