We’re Crust Obsessed
Expertise & resources to support your business
WELCOME TO THE PIZZA HUB, THE CRUST SOURCE YOU CAN TRUST.
A lot has changed this past year, but one thing hasn’t - consumers still love pizza. As you pivot to meet the new challenges of foodservice, we can help tap into that love and make your crust the best it can be. We’re more than a leading source of trusted flour brands, mixes and custom solutions - we’re a comprehensive resource with unparalleled technical expertise, R&D innovation, and long-term contract pricing, and we’re ready to help you grow and thrive.
Click the box that represents your pizza business.
FIND THE RIGHT FLOUR FOR YOUR PIZZA STYLE
Pizza flours you can count on for consistent performance, texture, and taste.
From classics like New York and Chicago-style to artisan specialties like Neapolitan and Detroit-style, we offer a broad and diverse portfolio of pizza flour for every style you’re serving.
TROUBLESHOOTING TIPS
Whether you want to request a sample, find out where to source our products today, learn more about our product offerings and custom solutions, or fix a dough problem, we’re here for you. Just fill out this form to get started, and we’ll be in touch.
Don’t see a solution to your issue below? Contact Ardent Mills.
INCONSISTENT DOUGH
Inconsistent dough is often the result of varying temperature, whether from ingredients, bakery equipment or the ambient temperature of the bakery or pizzeria. Calculating your desired dough temperature (DDT) is integral to efficiency.
CRUST CHARACTERISTICS
Crust characteristics are largely determined by the dough formulation, cooking environment and the steps taken prior to baking.
-
Problem: Dough rises too fast
Possible Reason:
- High yeast activity
Solutions to consider:
-
Decrease dough temperature
-
Refrigerate dough during fermentation
-
Decrease sugar
-
Increase salt
-
Problem: Dough is not rising fast enough
Possible Reasons
- Slow yeast activity
Solutions to Consider
- Check yeast quality/handling
- Allow for a bench rest before a refrigerated fermentation
- Increase dough temperature
- Increase sugar
- Increase yeast
- Decrease salt
-
Problem: Dough elasticity is lacking
Possible Reasons
- Gluten development
Solutions to Consider
- Does the type of flour fit the desired outcome?
- Adjust mix time for desired gluten development
- Refrigerate dough for a longer fermentation period
- Increase bench rest time prior to baking
-
Problem: Crust has large bubbles
Possible Reasons
- Dough is under proofed
- Dough is too wet prior to baking
- Yeast is too active
- Dough temperature is too cold prior to baking
Solutions to Consider
- Increase proof time
- Decrease hydration
- Decrease yeast
- Dock the dough
- Allow the dough to warm up to room temperature before baking
-
Problem: Crust is too dark
Possible Reasons
- Pizza is overbaked
- Oven temperature too low
- Ingredient balance
Solutions to Consider
- Increase oven temperature and reduce bake time
- Consider toppings that cook faster
- Decrease sugar or other browning ingredients
-
Problem: Crust texture is soft, doughy or soggy
Possible Reasons
- Oven temperature not appropriate
- Wrong type of flour was used for pizza style
- Toppings are overly wet
- Crust is under baked
Solutions to Consider
- Increase oven temperature
- Use a type of flour that is higher in protein
- Reduce amount of sauce or moisture of toppings
CONTACT ARDENT MILLS
Whether you want to request a sample, find out more about our product offerings and custom solutions, or fix a dough problem, we’re here for you. Just fill out this form to get started, and we’ll be in touch.
Rather call or send us an email?
Samples & Products: 1-888-295-9470
Technical Support: 1-800-361-6259
Email: info_ca@ardentmills.com