Author Topic: What is a Gum Line?  (Read 1245 times)

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Offline caltheide

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What is a Gum Line?
« on: October 29, 2012, 05:35:21 PM »
I see this referred to in quite a few posts but what is it?  Is it a good thing or a bad thing?  If good, how do I achieve it, if bad how do I avoid it? Thanks, Cindy


Offline Pete-zza

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Re: What is a Gum Line?
« Reply #1 on: October 29, 2012, 05:54:08 PM »

Offline mkevenson

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Re: What is a Gum Line?
« Reply #2 on: October 29, 2012, 05:56:07 PM »
Cindy, welcome, from one who grew up in So CAl. Anyway I also had never heard of a gum line till your post.
Did a search by typing "gum line"
http://www.pizzamaking.com/forum/index.php?action=search2

didn't read all the posts but it seems not desireable.

Mark
"Gettin' better all the time" Beatles

Online TXCraig1

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Re: What is a Gum Line?
« Reply #3 on: October 29, 2012, 05:58:27 PM »
It's not a good thing. It's when you get a layer of gummy, undercooked dough in your pizza. It's basically gelatinized starch that didn't expand.

Here are some more thoughts from Tom Lehmann on the subject: http://www.pmq.com/mag/2003september_october/tom_lehmann.php
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Pete-zza

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Re: What is a Gum Line?
« Reply #4 on: October 29, 2012, 06:24:38 PM »
There is a regional pizza chain in the Northeast called Papa Gino's that bakes its pizzas at a fairly low temperature, the result of which is that the pizzas develop a gummy or gum line characteristic. Oddly, there are people who actually like that effect. Member scott r is one of them. At Reply 83 at http://www.pizzamaking.com/forum/index.php/topic,8167.msg71459.html#msg71459, scott r even discusses one way of achieving that result.

It's a little hard to see, but the Papa Gino's pepperoni pizza shown in the middle photo at Reply 98 at http://www.pizzamaking.com/forum/index.php/topic,8167.msg75762.html#msg75762 had a gum line.

Peter

Offline norma427

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Re: What is a Gum Line?
« Reply #5 on: October 29, 2012, 07:40:19 PM »
Sometimes Steve (Ev) and I do enjoy a little bit of a gum line in Sicilian pizzas.  We hardly notice them when eating that style of pies and really they aren‘t that detrimental to us.

Norma


 

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