Dough Doctor: Dough balling, yeast and crust color
Q: What is the best way to determine if my dough has been correctly mixed? A: While I don’t think there is a level of dough/ gluten development that is correct for all pizza doughs, I do think that for the vast majority of pizzeria operators mixing the dough just...
Dough Doctor Tom Lehmann takes a look at organic pizzas, local ingredients and artisan pizzas
Q: We have been getting some customer requests for natural or organic pizzas. Is there a way we can do this economically? A: The words “natural” and “organic” are consumer buzzwords in the food industry. There have been supermarkets, delis and restaurants developed to...
Dough Doctor: Take-and-bake formula
Q: This might seem like a rather basic question, but how do you make a decent take-and-bake pizza? A: Several years ago take-and-bake pizzas appeared to be something of a novelty item, but today the novelty has worn off, and take-and-bake pizza has gone mainstream...
