Has anyone ever tried using an egg wash on their entire crust prior to adding toppings?
I was just thinking about it the other night when I made pizza and a stromboli. As I was using the egg wash on the stromboli I wondered if it would have a sealing effect on the dough when I put on my toppings. The reason I thought of doing it was because of a previous incident where my sauce and toppings combination created far too much liquid and resulted in an unfinished crust, or soggy should I say.
Now I know that par baking would have probably done the trick in this case but it seemed and intriguing idea at the time.