Knead to Know: Talking Yeast

The Dough Doctor discusses when and how to add yeast to your mix What is the best way to add yeast to the dough? A: This will depend upon the type of yeast you’re using. If you’re using active dry yeast (ADY) you will need to activate it prior to...

Knead to Know: Artisan Pizza Dough — Water World

How high hydration levels create artisan pizza dough Probably the biggest change in pizza dough formulation in recent years has been the introduction of bread baking techniques into the process. Starters, natural fermentation, autolyze, indirect mixi...

Knead to Know: Dough Refrigeration — Reach-In or Walk-In?

The Dough Doctor talks refrigeration We’re setting up our first shop, but we have reach-in coolers rather than a walk-in cooler. How would you recommend that we store our dough balls in a reach-in cooler? A: Since reach-in coolers are not as effici...

Knead to Know: Anthony Falco on naturally leavened dough

The International Pizza Consultant talks naturally leavened dough   Anthony Falco is an International Pizza Consultant, with projects on four continents and dozens of cities around the world. He was the keynote speaker at Pizza & Pasta North...

Knead to Know: Sticky Situation

How to correct a dough that is too wet and sticky Q: My dough feels fine after mixing, but after 24 to 48 hours of cold fermentation in dough boxes the dough is always wet and sticky. I’ve tried reducing the dough absorption to no avail. A: The num...

On Ice: Does frozen dough make sense?

Question: We are just a small tavern pizzeria and we would like to make our dough once a week and freeze it rather than making it fresh during the week. Is this possible? Answer: Yes, it is possible, and it makes a lot of sense to do so, too. Freez...

Knead to Know: Sicilian Pizza

Learn how to make a Sicilian Pizza and Get a Sicilian Pizza Dough Recipe Bakery Pizza, Casalinga, Rustica, Upside Down Pizza, Square Pie (even when it’s a rectangle) … there are many relatively thick, focaccia-like pizzas baked in a pan that can ...

Temperature Controls

Highway to the non-danger zone The danger zone is not that sweet spot that only Maverick lives in with Kenny Loggins providing the soundtrack. It’s the temperature where bacteria grow. It’s the un-fun, not sexy part of the job, but it’s the mos...

Knead to Know: New York-Style Pizza Dough

A look at New York Style Pizza, the most popular dough style in America It is estimated that 70 percent of the pizza consumed nationally is based on the New York-style pizza that evolved in response to the product’s equipment and cultural differenc...

A Flour Lesson from a Master

How the famed Chris Bianco mixes local and distant grains to achieve pizza perfection Chris Bianco has been atop the pizza world for two decades. He started humbly, baking pies in a nondescript Phoenix grocery store. What elevated him to one of the w...

Knead to Know: Where Do You ‘Dough’?

Tom Lehmann talks mobile dough production and solves a sticky dough problem In addition to our pizzeria we are adding a mobile pizza kitchen (trailer) to sell pizzas at various gatherings. We don’t want to mix dough in the trailer so we are thinkin...

Knead to Know: Starting with Starters

The importance of fermentation Perhaps one of the most significant trends for pizza makers in recent years has been the experimentation with different fermentation techniques. In “The Bread Bakers Apprentice,” Peter Reinhart states that “fermen...
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