Emergency Dough You need dough NOW — what do you do? Have you ever had one of those nights where a storm kept you awake? Then, after getting a few hours of sleep you go to your store to open and find that your dough has blown courtesy of a power outage. It’s a...
The Dough Doctor talks refrigeration We’re setting up our first shop, but we have reach-in coolers rather than a walk-in cooler. How would you recommend that we store our dough balls in a reach-in cooler? A: Since reach-in coolers are not as efficient when it comes to...
How to correct a dough that is too wet and sticky Q: My dough feels fine after mixing, but after 24 to 48 hours of cold fermentation in dough boxes the dough is always wet and sticky. I’ve tried reducing the dough absorption to no avail. A: The number one reason for a...
Tom Lehmann talks mobile dough production and solves a sticky dough problem In addition to our pizzeria we are adding a mobile pizza kitchen (trailer) to sell pizzas at various gatherings. We don’t want to mix dough in the trailer so we are thinking of freezing dough...
Tom Lehmann talks mixing bowls, yeast and organic dough Q: I am just now in the process of buying equipment for my planned store. I’ve come across several mixers that I’m interested in, and I have seen one that has a bowl with a little rust in the bottom of it. should...
Tom Lehmann talks oils, spiral mixers Q: What are the pros and cons of using a blended oil as opposed to an extra virgin olive oil? A: When used in making the dough or sauce, you don’t see any significant difference between a quality olive oil and a blended oil from a...
Q: I’m in the planning stages for my first pizzeria and I would like to know the options for holding dough balls in the cooler? A: The options for dough ball storage in the cooler are as follows: Dough boxes are probably the most popular method. The dough boxes need...
The Dough Doctor offers tips on improving your crust without breaking the bank Q: We just make a few pizzas a day for use at our bar. We use a frozen dough to make the crust and we find that the pizzas are just so-so, what can we do to make our pizzas better without...
Common dough problem, pizza dough snapback, has plethora of causes Q: We have a continual problem with dough snap-back after placing it on the screen for baking. Is there anything that we can add to our dough to eliminate this problem? A: Dough snap-back, or dough...
Create pan and thin-crust pizza with easy measurements Q: Can you help us develop a dough for a pan-style pizza as well as a thin-crust pizza based on 12.5 kilograms of flour? Additionally, can you show us how to make a pre-mix out of the dough formula? A: While you...
The Dough Doctor answers a question about the use of baking powder in pizza dough Q: I’ve heard that baking powder can be used in making pizza crusts. Is this true? A: Baking powder can and has successfully been used in making pizza crusts for many years. It has also...
The dough doctor dishes on dough loading and oil absorption Q: What is dough loading? A: Dough loading is really just another way of saying “X” amount of dough per square inch of surface area. We calculate the dough loading by dividing the weight of a dough...
