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Fermenting Dough
Like a fine wine, rum, bourbon or scotch whiskey, pizza dough is one of those things that just…
News September 7Gummy Pizza
Gummy pizzas can be caused by a number of things. One, the pizza may not be thoroughly baked.…
News September 7
Improve Crust Flavor
Our pizza crust doesn’t seem to have much flavor. What can we do to improve the flavor of…
News September 7Leavening Dough
Like other types of yeast leavened bread doughs, pizza doughs will benefit from fermenting for a period of…
News September 7
Retain a Crispy Crust
Question: We bake our pizzas at 600 F and they are crispy when they first come out of…
News September 7Is there a solution to sticky dough?
Question: Is there a good way to fix dough stickiness without drying it out? A sticky dough can…
News September 7Temperature Control
One commonly overlooked aspect of dough management is that of temperature control. Temperature, temperature, temperature — our life…
News September 7Temperature Essentials
Dough Mixing / Proofing Temperature Essentials Our Dough Doctor addresses dough, water temperatures By Tom Lehmann I’ve heard…
News September 7
Tough Dough
What causes pizza dough to become tough, and how can you avoid it in the future? Flour Protein…
News September 7Featured
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