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Better With Age / The Fermentation Process
Like other types of yeast leavened bread doughs, pizza doughs will benefit from fermenting for a period of time before using or baking it. Fermentation provides dough conditioning, making the…
News October 30
Working With Lower Protein Content Flour — Dough Doctor
The Dough Doctor addresses making pizza with low protein flour Q: Our regular high gluten flour has gone through the roof cost wise. I’ve got an opportunity to buy some…
News October 30Co-Branding
Co-branding is a hot trend in the retail food industry today, but simply pairing with another brand does not necessarily produce results. In fact, the reverse could be true if…
News October 30Dough Doctor: How does oil affect dough?
Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles…
News October 30CSR That First Impression
If I had to choose between the best counter and phone person or the best pizza maker, I choose the best customer service rep. Pizza makers are made through a…
News October 30
Dough Doctor: How sugar affects dough
Some pizza doughs are made with sugar, and others are made without. Typically, we find that dough destined to be baked at high temperatures is made without any added sugar,…
News October 30Dough Technology
Technology is like the forces of Mother Nature –– you may or may not like it, but once it begins heading in your direction there isn’t much you can do…
News October 30
Prevent Bubbles in Baking
I hold a special place in my heart for bubbles and blisters on pizza crusts — because this was the first problem I ever worked on. To prevent them, need…
News October 30Flour Protein
Flour protein is probably the most misunderstood thing about pizza making. For many of us our definition of flour is “pizza flour.” The prevailing thinking is that ‘If I’m making…
News October 30Latest Recipes
