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…
News October 30
Latest In: pizza dough
Ask Big Dave: Dough Rounding
Q: We currently make up our dough, round it and put it in baggies. We use it within…
News October 23
Oils Affect Dough
Why is oil or shortening used in pizza crust production? Oil or shortening, in general, seem to be…
News September 10
Achieve a Crispy Pizza Crust
Five Tips to Achieve a Crispy Pizza Crust For some of us achieving a crispy crust pizza is…
News September 7
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…
News September 7
Dough Doctor: Express a dough formula in baker’s percentage
Why are pizza dough recipes/formulas expressed in percentages rather than in amounts? The easiest way to express a…
News June 1Featured
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