Topics
Dough Production/Development
Troubleshooting Your Pizza Dough — A Guide to Making Pizza Better
Common pizza dough problems and how to fix them This extensive guide for troubleshooting your pizza dough and pizza crust answers common pizza dough problems to help you make a better pizza. Whether you are a professional pizza maker and pizzaiolo or an at home pizza maker and pizza chef, answers to common dough questions […]
Topics
Dough Production/Development
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 ...
Topics
Dough Production/Development
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...
Topics
Dough Production/Development
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...
Topics
Dough Production/Development
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...
Topics
Dough Production/Development
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...
Topics
Dough Production/Development
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...
Topics
Dough Production/Development
Knead to Know: A Little Rusty
Tom Lehmann talks mixing bowls, yeast and organic dough Q: I am just now in the process of buying equipment for my planned store. I’ve come across several mixers that I’m interested in, and I have seen one that has a bowl with a little rust in th...
Topics
Dough Production/Development
Knead to Know: Downward Spiral
Tom Lehmann talks oils, spiral mixers Q: What are the pros and cons of using a blended oil as opposed to an extra virgin olive oil? A: When used in making the dough or sauce, you don’t see any significant difference between a quality olive oil and ...
Topics
Dough Production/Development
Knead to Know: Understanding the Power of Flour
Your dough is the foundation of your business and flour is the heart of your dough. One of the questions I’m asked most frequently is: “What type of flour should I use?” To determine the best answer, some questions must first be asked. First th...
Topics
Dough Production/Development
Knead to Know: So Cool — How do you hold dough balls in the cooler?
Q: I’m in the planning stages for my first pizzeria and I would like to know the options for holding dough balls in the cooler? A: The options for dough ball storage in the cooler are as follows: Dough boxes are probably the most popular method. Th...
Topics
Dough Production/Development
Knead to Know: Auto Pilot
How the autolyse method can improve your dough In today’s hyper competitive market consumers are much more knowledgeable and demanding. This has been great for our industry because it has caused us to look outside of our own insular world for metho...
Topics
Dough Production/Development
Knead to Know: Elevate Flavor
The Dough Doctor offers tips on improving your crust without breaking the bank Q: We just make a few pizzas a day for use at our bar. We use a frozen dough to make the crust and we find that the pizzas are just so-so, what can we do to make our pizza...