Dough Doctor: Breaking Down Baker’s Percent

100 Percent Sure Q: I see that most of the dough recipes that you talk about are in percent rather than in weights. How do I go about converting the percentages into ingredient weights? A: I get this question asked quite frequently so it never hurts ...

Dough Doctor: Dough mixing made easier

The Dough Doctor breaks down dough mixing procedures I’ve noticed that the dough-making procedures used by many operators seem to be getting more and more detailed, long and drawn out. I like to think that we are just making pizza dough, not rocket...

Dough Doctor: Sticky dough and preventing rust in your mixing bowls

Q: Why is my dough wet and sticky when I remove it from the dough box? A: While some may believe that this is caused by excessive dough absorption, the truth of the matter is that it is caused either by failure to cross-stack the dough boxes during r...

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 usi...

Dough Doctor: Clammy bottom pizza? There’s help for you yet

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 inspection of t...

Dough Doctor: What about white?

The Dough Doctor talks white pizza, laminated dough   Q: We want to do something a little different and offer a white pizza. Can you give some suggestions to help get us started? A: The two approaches that I’ve used successfully to make white ...

Dough Doctor: Early Riser

The Dough Doctor talks salt, breakfast pizza   Q: We are thinking about opening earlier in the morning to get in on some of the breakfast trade. Do you have any suggestions as to what we could make that would be well accepted? A: While some stor...

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,...

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 ...

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 — ...

Dough Doctor: Dough Management 101

From start to finish, a sound process ensures a consistent final product   Q: I’m new to the pizza industry and I’ve heard you mention “dough management” in your articles and presentations, but I don’t understand exactly what it is. A:...

Dough Doctor: Staging ingredients impacts dough

Q: I’ve seen any number of different ways in which the dough ingredients are staged/ added into the mixing bowl. Is there really a difference, or is it a case of just whatever you are taught to use? A: I think some ingredient staging procedures can...
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