Learn why your dough is snapping back and how to fix it It’s a Friday night in your shop and there are tickets spitting out of the printer and food flying out of the window. Besides working the line and running the ovens one of my favorite position...

Selecting the right tools can make or break the finished pizza As s a pizza maker I am constantly striving to better my dough and my end product. I am always looking for the next thing. What is going to set me apart from my competitors and what is g...

Get solutions to the biggest pizza dough production challenges While there are many factors that go into making a great pizza dough, I believe that the three biggest dough production challenges are consistency, proper fermentation and equipment. The ...

Pizza Crust Color Theory Over the years I have taught many pizza makers embarking on a new journey, but there always seems to be a handful of questions I always get. “When do I know my pizza is done” is probably a question I get once a class. For...

After the Mix Dough making is an art unto itself and every pizza maker does it slightly differently. When to add certain ingredients, how long to mix and overall hydration has drastic effects on the final product. But what happens after the batch of ...

In the Mix In my day-to-day job I answer a lot of questions. One main question that always stands out centers on the proper way to mix a batch of dough and for how long.  It is always hard to tell people there is no magic written recipe that will co...

Hall of Flame “Everything starts with a solid foundation. The stronger it is, the longer you last in competition, business and life, because only the strongest survive.”                       Chef Que Wimberly, The Missing Brick Pizzer...

The Raw Deal: How to solve the undercooked pizza crust problem I have been making pizza for over 15 years now, and I can proudly say that I have most likely eaten my weight in pizza. I have eaten pizza all over the world, and for the most part it has...

Onion Blings Onions. Yes, you know, those giant mesh bags that sit in your walk-in like a second-string quarterback?  With a little imagination, it could be time to play this transformative vegetable to make pizzas and pastas more exciting. For cent...

The Dough Stretch  Having the perfect dough recipe is great, but if you do not know how to properly open or stretch a dough ball all that work quickly disappears. For beginners stretching dough can be one of the toughest techniques to master. There ...

Excellent Ancient Grains in the Pizzeria  Fifteen years ago, I had no intention of making pizza without the usual white, bleached and bromated flour that all pizza places use. Then one hot September day, I travelled to my favorite Amish family in th...

Get a deep dive into which flour will work best for you Let’s talk flour. Any smart pizza maker can make a great tasting pizza no matter what flour they have available, but there are a few factors that will determine the process based on the flour ...