Sour Dough Tips
If you’d like to make sourdough breadsticks or pizza crust, you’re going to have to start with a…
News September 10
Latest In: Menu Development
Prep Peel and Dough: Best Release Agent
What is the best material to use as a pizza peel release agent? I’ve watched a lot of…
News September 10Gummy Pizza
Gummy pizzas can be caused by a number of things. One, the pizza may not be thoroughly baked.…
News September 7Temperature Control
One commonly overlooked aspect of dough management is that of temperature control. Temperature, temperature, temperature — our life…
News September 7Temperature Essentials
Dough Mixing / Proofing Temperature Essentials Our Dough Doctor addresses dough, water temperatures By Tom Lehmann I’ve heard…
News September 7Dough Proofing
If your thick crust doesn’t have a light texture, you likely are not proofing the dough properly. Proofing…
News September 7Dough Doctor: Why Proof
Q: I am new to the pizza industry and I have read about “proofing” dough. Would you explain…
News September 7Dough Snapback
Did you ever feel like you were in a “tug of war” with your pizza dough? You form…
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…
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…
News September 7Featured
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