Dough Doctor: Tough Sell — Causes of too tough, chewy crust
Q: What’s causing your crust to be too chewy? A: There are a number of factors that can contribute to a tough and chewy crust characteristic. For example, use of a flour that is overly strong (high in protein content) for the dough management procedure being used can...
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 between using shortening and oil in pizza dough, and does it make a difference if the shortening is melted? A: There are a number of different aspects to using oil or...
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 conveyor ovens were just recently cleaned. Where should we start trouble-shooting? A: There is no escaping this one –– you have to begin trouble shooting with a thorough...
