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Quick! Who Uses Chebe Pizza Dough Mix?

danaf617

By danaf617
in Coping with Celiac Disease

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danaf617 Explorer
danaf617
Posted

I just made it for the first time.

I cooked the dough about 10 minutes longer than the directions say before adding my toppings. The top and bottom of the crust are lightly colored and crispy like a cracker. When I cut it and looked at a cross-section of the slice, the center looked dark and gooey. Is it supposed to be like this for a more chewy pizza crust-like texture or is it undercooked?

I don't want to get sick but I want to eat it! :lol:

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K8ling Enthusiast
K8ling
Posted

Oh goodness. I haven't made the pizza but I CAN tell you that with the rolls it always looks undercooked even when the tops of the rolls are crispy and brown.

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VioletBlue Contributor
VioletBlue
Posted

I've never gotten Chebe pizza crust really crisp all the way through. It's always chewy in texture as is every other chebe product. But if I put it directly on the rack instead of a pan that does help crisp it up a little. Takes some manuevering to do that but it helps.

It also helps if you pre-cook toppings and drain them so there's less grease or in the case of mushrooms and olives moisture going onto the crust. That keeps it a little crisper, but that works for any pizza crust.

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jststric Contributor
jststric
Posted

Exactly. I've never liked the results I get from Chebe's. I keep trying, thinking I messed up somehow, but that's exactly how my stuff comes out. It won't hurt you to eat it. Its just not that good.

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