Knowledge Base > Fran Costigan - Early Spring Desserts
Fran Costigan - Early Spring Desserts
This event was on
Tuesday, April 07, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a spring look at the flavors, functions, and best uses of brighter and lighter, always tasty vegan desserts.
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Question:
Would you suggest more kneading or less kneading if my pizza dough was tough? Is it true there are many pizza dough recipes?
— ly brod
Answer:
Well, it's very hard for me to reliably give you an answer on a recipe that I haven't seen. But I do know what pizza dough is: generally flour, some yeast, some fat, some liquid, and you do knead it. If your dough was tough, then I would suggest less kneading would be an answer, because the more you knead something or the more you mix, let's say, a muffin batter, theMore chances you have of making the dough tough. I did put links to two reliable pizza dough recipes in the chat, and one is from King Arthur. I think King Arthur recipes are quite reliable. And one is from the very reliable Rouxbe course. So, you can take a look. They're slightly different, and there are many different pizza dough recipes, but they're all basically the same. So why don't you have a look at those recipes and give it a try. I hope it works out. I like pizza a lot. We have two fabulous vegan pizza places in Philadelphia.
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