Herb Infused Dough When making a flavored crust, is there a rule of thumb for how much dried herbs to add to the dough? When adding either onion or garlic to the dough, you must be careful not to add too much. Both onion and garlic have a significant dough softening...
The easiest way to judge if a dough has been sufficiently mixed is by appearance. A properly mixed dough should have a smooth, satiny appearance. Mixing beyond what is required to give it this appearance is just extra wear and tear on your mixer. If the dough is under...
For many operators, dough is the major challenge to making great pizza. Here, we will address some of the things that operators can do to produce consistent quality dough. Like so many other things in life, pizza dough performance can be typified by the old motto of...
I am a firm believer of keeping things as simple as possible. For this reason, I like to use my regular pizza dough for making breadsticks whenever possible. You can divide your pizza dough into small, 2-4 ounce pieces, form them into balls, and allow them to rest on...
I'm a newcomer to the pizza business. I've been experimenting making a deep-dish pizza in addition to my regular thin crust pizza. The thin crust pizza comes out really well, but the deep-dish pizza is always too tough and chewy. What’s going on? The term "pizza...
How do I make a sweet tasting dough for a dessert pizza? You can modify your regular pizza dough for use in making a dessert pizza with the following changes: _ Replace the olive oil or vegetable oil in the formula with butter, or table grade...
I want to try my hand at grilled pizzas. I know the dough has to be extremely cracker-thin to do so, but I don't know how to get my dough that thin without tearing it. To achieve a very thin dough characteristic, without the dough tearing during shaping, start off...
Tips for making the perfect thin-crust pizza Thin crust pizza is like the proverbial opinion — everyone has one, and theirs is the best. If you believe that your thin crust pizza is absolutely the best there is, take this opportunity to do something constructive like...
Q: We are planning to open our first store soon and we want to do something that will help to set us apart from the local competition. A: There are a number of things that you can do to set yourself apart from the other pizzerias in your area, here are a few of them:...
From time to time I am asked a question about a term that I've used in one of my articles. As a result, I've come to discover that a lot of operators are not familiar with the terms that I just take for granted. To help bring everyone up to speed on some of the more...
The way these two forming methods affect the dough and finished crust characteristics is quite significant. The sheeter tends to both put a lot of work/energy into the dough, sometimes even causing the dough to become tough and elastic like during the forming or...
How long can I keep my pizza dough in the cooler? Quite frequently the question arises: How long can I keep my pizza dough in the cooler? The second question: How can I keep it in the cooler for a longer time? To answer these questions, we need to understand some of...
