Pizza Today
Enter the PIE Awards by October 31
Latest Posts
Emergency Dough: How to Fix Blown Pizza Dough
Oh no, my pizza dough is blown. What do I do? Have you ever had one of those nights where a storm kept you awake? Then, after getting a few…
News September 7Fermenting Dough
Like a fine wine, rum, bourbon or scotch whiskey, pizza dough is one of those things that just seem to get better when they’re allowed to age a little. There…
News September 7Gummy Pizza
Gummy pizzas can be caused by a number of things. One, the pizza may not be thoroughly baked. If the oven temperature is too high, the outer portion of the…
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 our crust? If you are allowing your dough to ferment overnight in…
News September 7Leavening Dough
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 September 7
Retain a Crispy Crust
Question: We bake our pizzas at 600 F and they are crispy when they first come out of the oven, but they soon turn soft and chewy. What can we…
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 indeed create a sticky situation. There are a number of things that…
News September 7Temperature Control
One commonly overlooked aspect of dough management is that of temperature control. Temperature, temperature, temperature — our life in the store revolves around temperatures. The temperature of the cooler and…
News September 7Temperature Essentials
Dough Mixing / Proofing Temperature Essentials Our Dough Doctor addresses dough, water temperatures By Tom Lehmann I’ve heard you say that the temperature of the dough after mixing is the…
News September 7Latest Recipes
