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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.

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.

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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