I’ve used KA with absolutely consistent and excellent results and have been told that KA is more for the home baker and not really used in the professional pizza business. The types of crusts I use it for are Chicago Pan’s (KAAP) and Cracker crusts. I tried others (many) but it just seems the KAAP consistently produces the same dough, batch after batch. Others I use are fairly consistent, but have minor variances batch to batch, mostly with water absorption. Finished temps are right on at 75-78 off the mixer, then balled and into the cooler.
Is KAAP or the Commercial Sir Galahad good choices or are these really for the home user? I’m just not seeing others produce the same results time after time…
Thank you…
Is KAAP or the Commercial Sir Galahad good choices or are these really for the home user? I’m just not seeing others produce the same results time after time…
Thank you…
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