Dough Doctor: Flour Power
The Dough Doctor answers questions about flour differences and their impacts on pizza crust Q: What is the difference between enriched and un-enriched flour, and bleached flour versus unbleached flour? A: As in many things that we like to eat, the most...
Dough Doctor: Mix it up
Is there a correct way to mix ingredients? Q: I see differences in dough make-up procedures. Some call for stirring or whipping the salt, sugar, yeast and oil into the water and then finally adding the flour and mixing, while other procedures call for just...
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 now want to begin developing a hearth-baked type of pizza. We have done some testing but all that we have been able to make is a crust that is crispy — it still doesn’t...
