The Dough Doctor answers questions about flour differences and their impacts on pizza crust Q: What is the difference between enriched and un-enriched flour, and bleached flour versus unbleached flour? A: As in many things that we like to eat, the most...
Is there a correct way to mix ingredients? Q: I see differences in dough make-up procedures. Some call for stirring or whipping the salt, sugar, yeast and oil into the water and then finally adding the flour and mixing, while other procedures call for just...
The old-fashioned way still works Q: What are your thoughts on rolling pins? A: Some time ago I was in on a conversation between a number of individuals lamenting the cost of a dough roller for their shop. The discussion moved from single-pass to double-pass...
What slicing tool is best for your operation? Q: I’m putting together an equipment list for a pizzeria that I plan to open soon and I’m trying to decide between using a pizza wheel or a rocker knife to cut my pizzas. Are there any advantages or disadvantages to using...
Which yeast provides the best crust flavor? Q: Between instant dry yeast (IDY), active dry yeast (ADY) and compressed yeast (CY), which one provides the best flavor to the crust and why? A: This question has come up many times over the years. Back in the early...
Does water temperature really matter? Q: I have heard you speak several times at Pizza Expo and I’ve heard you make reference to the need to control finished dough temperature. How do you know what temperature water to use to get the dough temperature you’re...
Can you get a deck-oven taste from your conveyor? Q: We are new to air-impingement ovens, and I now want to begin developing a hearth-baked type of pizza. We have done some testing but all that we have been able to make is a crust that is crispy — it still doesn’t...
Dough Doctor breaks down how to achieve an ideal par-baked crust Q: We are thinking of adding thick-crust pizza to our menu. What is your take on using a par-baked crust? A: If a par-baked crust ever had a place where it excelled, this would be it. I can’t think of a...
From start to finish, a sound process ensures a consistent final product Q: I’m new to the pizza industry and I’ve heard you mention “dough management” in your articles and presentations, but I don’t understand exactly what it is. A: Dough management...
Q: I’ve seen any number of different ways in which the dough ingredients are staged/ added into the mixing bowl. Is there really a difference, or is it a case of just whatever you are taught to use? A: I think some ingredient staging procedures can actually cause harm...
Q: What is the best way to determine if my dough has been correctly mixed? A: While I don’t think there is a level of dough/ gluten development that is correct for all pizza doughs, I do think that for the vast majority of pizzeria operators mixing the dough just...
Does the water you use really impact your dough that much? Q: How does water quality impact my dough? A: Various aspects of the water can impact the dough in different ways. For example, iron in the water can react with many oxidative dough strengtheners such...
