There’s a secret ingredient that the pro’s use to make their pizza dough soft and easy to work—it’s a dough relaxer. It reduces what bakers call “springback” so that you can form the dough without it bouncing back. Perfect for pizza, pasta, and more. It’s the gluten that creates springback. A dough relaxer weakens the gluten to reduce the elasticity. You still have a chewy bread with a great crumb but the dough is much easier to work with. Just add 3/4 teaspoon for every cup of flour in your recipe. Package net weight is 10 ounces or approximately two cups or 96 teaspoons--enough to use with about 128 cups of flour. You should make over 40 large pizzas or pasta batches with this package.
