by Scott Wiener | Feb 28, 2013 | Uncategorized
Pure Pizza Charlotte, North Carolina Pure Pizza, a farm-to-table pizzeria opened in Charlotte’s 7th Street Market in May 2012. The location allows Pure to source many of its ingredients at the market. What makes our pizza healthier is a combination of things. It...
by Tom Lehmann | Feb 27, 2013 | Uncategorized
How to prevent my pizza crust from bubbling in the oven? 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, what you need to concentrate on are dough temperature and...
by Tom Lehmann | Feb 3, 2013 | Uncategorized
Q: Can you please explain to me how to correctly season my new pizza screens? A: Pizza screens and many pizza pans should be seasoned before they can be used. Failure to do so will result in the pizza (crust) and the pan or screen becoming as one — not to mention a...
by Tom Lehmann | Oct 30, 2012 | Uncategorized
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 lower protein content flour at a much cheaper price. What do I need to do to allow me to use this...
by Dave Ostrander | Oct 23, 2012 | Uncategorized
Q: We currently make up our dough, round it and put it in baggies. We use it within a couple of days, and this works well for us. My question is: Do we need the rounding step, or could we just cut and bag? Eliminating the rounding step could save a substantial amount...
