Sauce bleed -through

[Jersey Pie Boy]

Tom,

I often put cheese down first, but when tomatoes are first I have bleed-through issue with my crust.watching a protoday was a revelation..the very chunky tomatoes were on the thin crust dough for  at least a few mi tues with no problem.  I did note he opened a fair amount smaller and stretched it on peel after topping

I've seen the liquid separating from the crushed tomatoes..that doesn't help.

Is this two issues in one? Thanks

[The Dough Doctor]

? 
Tom Lehmann/The Dough Doctor

[Heikjo]

He somehow applied a font size of 2px.

This is the text:

Tom,

I often put cheese down first, but when tomatoes are first I have bleed-through issue with my crust.watching a protoday was a revelation..the very chunky tomatoes were on the thin crust dough for  at least a few mi tues with no problem.  I did note he opened a fair amount smaller and stretched it on peel after topping

I've seen the liquid separating from the crushed tomatoes..that doesn't help.

Is this two issues in one? Thanks

[Jersey Pie Boy]

Thanks Heikjo!


Sorry Tom...there's my question in human size type,  above

[Rolls]

Originally, I thought the post may have been written in Morse code. 


Rolls

[The Dough Doctor]

JPB;
Bleed through can be a problem if you are stretching the dough very thin and not applying a light film of oil to the skin before saucing. It can be a problem resulting in a gum line on just about any type of skin/crust if you allow the dough to set for an extended period of time after saucing (again lightly oiling the dough helps here too). My dough weights for a 12-inch pizza go as low as 9.5-ounces and I've never had an issue with bleed through even when the pizzas are staged for a few minutes prior to going into the oven (this is with a decent sauce that isn't separating), and when I'm using fresh tomato slices as I typically do at this time of the year I ALWAYS lightly oil the dough skins prior to application of the tomato slices.
NOTE: Bleed through tends to be more of a problem with doughs that do not contain any oil/fat that with doughs that contain 1 or 2% oil/fat, this is because the oil in the dough helps to prevent the migration of moisture from the sauce/toppings into the dough before, during and after baking.
Tom Lehmann/The Dough Doctor

[Jersey Pie Boy]

Thanks Tom !

[Brent-r]

With all the reading I've done here this is the first time I've ever seen the idea to oil a skin before adding tomato sauce.
What is the best way to apply ... with a basting brush or spray mist or

[The Dough Doctor]

I use a simple pastry brush with soft bristles. In this case less oil is more desirable, all you want is an oil shine on the skin. Spraying puts WWAAYY too much oil on the skin.
Tip: A good artificial bristle paint brush 1.5 to 2-inches wide works great.
Tom Lehmann/The Dough Doctor

[Brent-r]

thanks  Tom
I'll try that on my next bake