| How to avoid the dreaded dough snap-back.  COOK THIS NOW  Pineapples, kiwis, and papayas contain powerful proteases—a class of enzymes that can break down proteins, including long strands of gluten. For better pizza dough, add a drop or two of pineapple juice. Just be careful not to add too much, otherwise you’ll turn your dough into soup.
Pizzas With Pizzazz
This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [email protected], to your address book.
One World Trade Center, New York, NY 10007. All rights reserved. | |||||||||||||||||||||||||||||||||||||
