Not quiteAnything like conditioning hair?
There's still plenty to make a chewy dough. That's the ticket for real crust.
The VC just makes it...manageable. Probably unnecessary in the case of pizza crust, but I have had good luck with it anyway.
You only need a pinch. Too much and it wrecks the dough. Not enough, and the dough can break when stretched. It could be done without it, but would require scientific level kneading knowledge or a lot of experience (like your grams had).
Natural Dough Conditioners | Tammy's Recipes
I knowall for a pizza!and dough conditioners
![]()

Good night Tibs


