%% Category::<h1><span class="material-symbols-outlined">local_library</span> </h1> %% <h1><span class="material-symbols-outlined">local_library</span>Troubleshooting Sauce research. </h1> Created: Mon, Dec 8th 2025 #research ### From Modernist Pizza: > [!pdf] Pg. 2|204 > > In thin-crust and medium• crust sauce "protects" the center of the pizza dough, keeping it flat and preventing it from expanding and bubbling up during baking While I can see why a lot of people would prefer to have a more uniform pizza, I personally like bubbles in a pizza, and think that it contributes to more volume overall. > [!pdf] Pg. 1|368 > > Normally When we are cooking a sauce or a soup, we're cooking it on a stove top and the heat source is below it. This causes convection heat to rise up, which Stirs thc Sauce, When We bake a pizza, we are cooking the liquid from above, primarily with infrared heat. Essentially, we are broiling it. A fundamental difference in how sauce acts when on top of pizza. Essentially, when heat is applied to the top of the sauce rather than the bottom, the surface of the sauce becomes lighter and ceases to transfer the heat downwards, making the sauce that touches the dough significantly cooler. test > [!pdf] Pg. 1|370 > When a gumline is thin, it might not be discernible in the overall mouthfeel of the pizza, when it is thicker you may erroneously think that the gooeyness is due to cheese or some other topping. > > [!Pdf] Pg. 1|370 > The only way to completely counteract the gel layer is to prebake your dough. As a matter of fact, by design, New York square or al taglio pizzas that are prebaked are not prone to this problem. > After many experiments involving different thickness of dough and varying amounts of sauce, they concluded that some form of gumline is inevitable, but that making it the thinnest you can, through using warmer and thicker sauces can mitigate. > [!Pdf] Pg. 1|369 > As long as the relative humidity of the oven is lower than 100%, there will be evaporation from the sauce, which will create a heat sink that prevents the dough from rising… it’s the heat absorbed by the sauce that is the key; the weight os the toppings doesn’t matter. > Contents