Dough Doctor: The Long and Short of It
The Dough Doctor talks about the use of fats in pizza dough Q: What is the difference…
News March 2
Latest In: Dough
Dough Doctor: Clammy bottom pizza? There’s help for you yet
Solving a Soggy Pizza Crust Bottom Q: We are experiencing a clammy bottom on our pizza, but our…
News February 23
Dough Doctor: What about white?
The Dough Doctor talks white pizza, laminated dough Q: We want to do something a little different…
News February 9
Dough Doctor: Early Riser
The Dough Doctor talks salt, breakfast pizza Q: We are thinking about opening earlier in the morning…
News January 12
Dough Doctor: Flour Power
The Dough Doctor answers questions about flour differences and their impacts on pizza crust Q: What is…
News December 1
Dough Doctor: Mix it up
Is there a correct way to mix ingredients? Q: I see differences in dough make-up procedures. Some…
News November 17
Dough Doctor: Get Wet | Getting to Optimal Dough Temperature for Pizza Making
Does water temperature really matter in dough making? Q: I have heard you speak several times at Pizza…
News July 21
Dough Doctor: Hearth-baked taste
Can you get a deck-oven taste from your conveyor? Q: We are new to air-impingement ovens, and I…
News June 16
Dough Doctor: Dough Management 101
From start to finish, a sound process ensures a consistent final product Q: I’m new to the…
News April 1Dough Doctor: Staging ingredients impacts dough
Q: I’ve seen any number of different ways in which the dough ingredients are staged/ added into the…
News March 17Featured
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