Pizza operations can find it challenging to make a palatable veggie pizza as the demand for healthy eating has grown. The water content of all the vegetables — from artichokes and zucchini — can make it challenging to achieve a crisp, crunchy pizza.
Some pizza crusts can withstand watery toppings and simple baking methods; tips will help you achieve a golden brown crust.
We’ll give you six tips on avoiding soggy crusts and turning your pizza experience into a mushy mess.
Increase the heat
Allow fresh mozzarella to dry
Practice portion control
Prep your veggies
Use par-baked pizza crusts
Premade pizza dough is available in a variety of shapes and sizes.
Increase the heat
Any pizza with many vegetables on top should be cooked at slightly higher temperatures. This will help “seal in” the crust and prevent it from absorbing too much moisture.
Some crusts are not able to withstand the high temperatures of brick ovens and pizza stones. Alive & Kickin’s Classic Neapolitan dough balls are made with imported Italian flour, and they work well in high-heat applications up to 600deg F. You will need to experiment with different oven temperatures to get the perfect temperature.
Allow Fresh Mozzarella to Dry
Allow the fresh mozzarella to dry out a little before adding it to your crust. This will give the pizzas a better flavor and a more appealing appearance.
If you want to avoid putting the mozzarella on the crust immediately after slicing it, place the slices in a colander to allow the liquid to drain before blotting with towels. This step is not necessary for regular mozzarella, which has a low water content.
Portion control is important.
When it comes to veggie recipes, fewer toppings are better. Measure your ingredients every time. This includes toppings, pizza sauce and more. When you make your pizza dough, the results can vary greatly from batch to batch depending on factors such as humidity, ingredients, and more. Use of a par baked pizza crust, or pre made dough ball will ensure consistency in performance, cost, and quality.
Use the chart on page 4 to determine how many toppings you want for your pizza!
Prep Your Veggies
Vegetables such as bell peppers (or other colorful vegetables), broccoli, onions, and mushrooms are among the best combinations for veggie pizzas. They also have the highest levels of moisture. Grilling, sautéing, or roasting the vegetables before adding them to the crust will enhance the flavor and release much water.
Use a slotted teaspoon to remove them from the pan. Place them on a towel and let them cool. Instead of using only fresh cherry tomatoes with a high moisture content, combine sun-dried tomatoes with the mix for a unique and intense flavor profile.
Use Par-baked Pizza Crusts
Par-baked pizza crusts are the best for veggie pizzas. Par-baked crusts (meaning pre-baked but not fully baked) reduce the time it takes to bake; therefore, the toppings have less chance to soak into the crust. Alive & Kickin’s Par Baked Hand Tossed Style Pizza Crusts are a great alternative to scratch-made or homemade pizza.
No matter which crusts you choose, let your pizza rest at room temp for about one minute before placing it into a takeout or delivery box. It allows the steam to escape rather than soak into the crust.
Consider Pizza Dough Balls
Alive & Kickin’ has a variety of premade dough balls that are perfect for topping pizzas with vegetables. Premade dough is moist, making it ideal for topping veggie pizzas.
Use the proper crust or dough product to offer this popular pizza option. By selecting the best product and taking steps to reduce moisture, you can make this a popular choice for your veggie-loving clients!