The Dreaded “Gumline”


See that tubby mystery layer between crust and sauce/cheese? Gross.

You know when you’re eating a slice of pizza and there’s a gooey area between the base and the topping? It’s a serious problem known in the pizza world as the gum line and it’s ruining pizza everywhere. How can this be if the exterior of my crust is a beautiful golden brown? What is this invader doing in my pizza? Where does it come from? What can we do to stop it? There’s nothing a consumer can do to prevent the dreaded gum line, but the world’s pizza makers should be aware of this common flaw.

There are dozens of potential causes but the bottom line is temperature. Since deck-baked pizza is baking from the bottom up through direct conduction from the oven floor, the underside is baked first. If you top your base with refrigerated sauce, cheese and vegetables, there’s a good chance you’ll form a gum line. Excess moisture from sauce and vegetable toppings also can cause a gum line by penetrating the upper layer of dough and cause it to cook unevenly.

There’s also a huge matter of dough management. Dough is alive and its temperature is super important, so if it’s sealed in a container too quickly post-mix, moisture will condense and the exterior will get sticky. Allowing the dough to sit too long before scaling and rounding it can also be a big issue because the outside warms up before the inside.

An article by Tom “Dough Doctor” Lehmann points out that too little yeast in the dough can cause an uneven bake because the dough will not rise quickly enough during the bake. The first minute or so in the oven dictates the texture of the crust, so a fast spring will produce a more open internal crumb structure. How exciting!

Some pizzerias prevent sauce and topping moisture from seeping into the dough by applying a thin skin of oil to the surface after it has been opened into a skin. It’s the same principle behind spreading mayonnaise on your sandwich bread – fat blocks moisture. Some pizzerias are able to prevent the gum line by swapping the cheese and sauce so the cheese goes down first. I’ve never seen a gum line at Totonno’s, Grimaldi’s, Johns on Bleecker or Arturo’s – all of which apply their cheese first.

On the dough management side of the equation, pizzeria operators can cross-stack their dough trays for the first hour or so of the rise, allowing moisture and heat to escape. It all depends on where you are and how dry it is. Beyond that, it’s all about allowing dough to cool down evenly.

First of all, they taste gross. Secondly, it’s undercooked dough and it will likely give you a stomach ache. Finally, improperly baked pizza is giving this food a bad name and MUST BE STOPPED! Too many people are used to the gum line and actually think it’s a normal part of pizza. It is not. Please help spread the word and if we work together we can stop the dreaded gum line.

For more information, read amazing articles in Pizza Today Magazine, Canadian Pizza Magazine, the PMQ pizza making forum and the forum.


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