Baking Breads: The Grateful Bread
Baking flatbreads and breads in your pizzeria In 1980, I had a job as a short-order cook working the graveyard shift at a roadside diner called The Breakfast Barn in rural North Carolina. Being the young punk that I was, I thought I knew everything and ruled my...
Knead to Know: Smooth Operator
The Dough Doctor addresses mixing protocols and reducing agents There seems to be an abundance of questions on how much a pizza dough should be mixed. While there are just too many variables involved to give any hard and fast numbers, the best advice I can give on...
Knead to Know: Oil & Water
How oil, hydration and the mix impact your dough The addition of oil is a very important aspect to achieving consistent dough performance. We all know that oil will float on top of water, right? So, if we add the oil and water together to our dough mix at the same...
