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Sizing Dough
Dough Handling Sizing Dough for 18- and 36-inch Pizza By Tom Lehmann When it comes to sizing, do you need to change your dough recipe depending upon how big the…
News September 10Sour Dough Tips
If you’d like to make sourdough breadsticks or pizza crust, you’re going to have to start with a sour! Thankfully, there’s nothing to it. Begin by whisking together 1 1/2…
News September 10Starting Up
The checklist is long and daunting. You know you want to open a new pizzeria, but you don’t know where to begin. And that’s after you’ve already done it once…
News September 10
Tough Dough
What causes pizza dough to become tough, and how can you avoid it in the future? Flour Protein Content There are a number of things that can cause a pizza…
News September 7Dough Doctor: Why Proof
Q: I am new to the pizza industry and I have read about “proofing” dough. Would you explain what this is and why it’s done. A: Proofing, or rising, is…
News September 7Cooler Effect on Dough
While yeast is a simple, single cell organism, what it does in a dough is rather complex. In addition to the yeast feeding on available carbohydrates, producing acids, carbon dioxide…
News September 7
Achieve a Crispy Pizza Crust
Five Tips to Achieve a Crispy Pizza Crust For some of us achieving a crispy crust pizza is like chasing down that legendary Golden Fleece, but it really doesn’t have…
News September 7Dough Proofing
If your thick crust doesn’t have a light texture, you likely are not proofing the dough properly. Proofing is the act of allowing the dough to rise after it has…
News September 7Dough Snapback
Did you ever feel like you were in a “tug of war” with your pizza dough? You form or stretch it out to 12 inches in diameter and before you…
News September 7Latest Recipes
