Q: We want to use pre-weighed “goodie bags” for our ingredients that would include the yeast, but I’ve read that it is not recommended that yeast and salt or sugar be allowed to come into direct contact with each other. How do they do this commercially? A: Goodie bags...
Want a chewy or crispy pizza crust? The one thing that we all have in common is that we are trying to achieve specific characteristics in our finished pizza crust. Some are trying to achieve a soft and foldable crust, while others are looking for a crust that is firm...
The Dough Doctor addresses dough formula, tossing technique and slice tips Q: We make our dough using one bag of flour with the rest of the ingredients portioned out in cup and tablespoon measures. Due to an increase in business, we need to make larger size doughs....
The Dough Doctor takes a look at whole-grain crusts America’s obsession with health hasn’t slowed down. Our industry has survived low-carb and low-fat diets, but we can still remain a viable option for those seeking healthier eats. I’d like to talk about how to make a...
Q: What’s the difference between bromated and non-bromated flour? A: It seems that not a day goes by that someone doesn’t ask me about changing from a bromated flour to a non-bromated flour. Actually, the change is pretty easy and straight forward: if you are holding...
Q: Why is my dough wet and sticky when I remove it from the dough box? A: While some may believe that this is caused by excessive dough absorption, the truth of the matter is that it is caused either by failure to cross-stack the dough boxes during refrigeration or...
Pretzel bread is red hot right now. Serve with either hot mustard or beer cheese for dipping and watch your appetizer sales increase once your customers get a taste of this on-trend menu item. This recipe comes from our very own Dough Doctor, Tom Lehmann. Like nearly...
Q: What’s causing your crust to be too chewy? A: There are a number of factors that can contribute to a tough and chewy crust characteristic. For example, use of a flour that is overly strong (high in protein content) for the dough management procedure being used can...
The Dough Doctor talks about the use of fats in pizza dough Q: What is the difference between using shortening and oil in pizza dough, and does it make a difference if the shortening is melted? A: There are a number of different aspects to using oil or...
Solving a Soggy Pizza Crust Bottom Q: We are experiencing a clammy bottom on our pizza, but our conveyor ovens were just recently cleaned. Where should we start trouble-shooting? A: There is no escaping this one –– you have to begin trouble shooting with a thorough...
The Dough Doctor talks white pizza, laminated dough Q: We want to do something a little different and offer a white pizza. Can you give some suggestions to help get us started? A: The two approaches that I’ve used successfully to make white pizzas (pizzas made...
The Dough Doctor talks salt, breakfast pizza Q: We are thinking about opening earlier in the morning to get in on some of the breakfast trade. Do you have any suggestions as to what we could make that would be well accepted? A: While some stores make smaller,...
