dough improver or dough conditioner for sicilian pizza

[Santo]

Hey does anybody have any experience using dough improver or dough conditioner? I heard this product helps when you are stretching out dough so that it won't snap back and contract as much. Something like that sounds pretty useful when making Sicilian pan style pizza. However I don't want it to miss with the overall texture of the end Pizza. Does anybody use the stuff? Thanks

[foreplease]

I bought this a year ago and tried it once each on two kinds of bread. Improved (longer) shelf life is what I was hoping to achieve. There were some quirky things I don’t recall entirely - having to do with handling and fermentation changes - that I did not want to spend time perfecting. Instead, I became more disciplined about freezing both partial and full loaves.


https://www.amazon.com/gp/product/B00BF0E7CQ/?tag=pmak-20

I have not tried it on pizza but short of opening a very busy restaurant or factory, I think you can have snap-back in pans be less of a problem by changing small things in your formula and process/workflow. I don’t know what those things are in your case. It’s bound to involve pan prep, fermentation time and temperature, and on the formula side whether or not it has any oil, and possibly your salt level.

[scott r]

Longer fermentation and wetter dough always help here.  Good luck