How Pizza Doughs and Crusts Are Formed

Machine Forming

Many pizzeria doughs, and ready-made grocery store pizza crusts, are formed by machine-pressing balls of raw dough into 12-16" circles. Heat and chemicals like L-cysteine, glutathione and sodium metabisulfite are often added to make the dough soft and flowable when squeezed out on high-pressure devices with forces as high as 1200 psi.

Hand Forming

Hand formed pizza doughs, like Bova's that contain nothing artificial, receive the least amount of punishment of any forming method. Our gently hand formed crusts are lighter and have a more airy texture, with relatively large holes scattered throughout the crumb. Overall, the crumb will be very non-uniform. This variability is at least partially responsible for the characteristic crispiness and flavor associated with hand formed crusts. The non-uniformity of hand formed crusts is what makes them unique. No two are alike.

Source: Pressed, Sheeted, or Hand-Tossed: All Doughs are not created equal...Pizza Magazine Quarterly, Summer 2002