We were at the Mohegan Sun last evening and in the food court is a Wolfgang Puck Pizza booth, I watched them make pizza, it is a very thin dough, I saw the pies coming out of the gas fired dome oven. the crust doesn't seem to brown like a high gluten dough, when they take the pies out of the oven they brush a liquid of some type around the edge of the crust, anyone have an idea what this is and for what reason.
Chet
