Fiber addition increases the weight of the final product. Based on our studies, the optimum type of fiber and usage level are Unicell Bamboo Fiber BF 200 at 2.5% (based on weight of formulation). This formulation produced the crispiest pizza crust with negligible sogginess. In addition, Yield was also increased significantly. For pizza crusts, we recommend using Unicell Bamboo FIber BF 200 or Unicell Powdered Cellulose PF 200.