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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 […]
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Dough Production/Development
Knead to Know: Taking the Next Step
Once you understand your core ingredients, you can step into variations Flour, water, salt and yeast are the basic ingredients of pizza dough. Mastery of these fundamental components can produce exemplary results and has served Neapolitan pizza maker...
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Dough Production/Development
Knead to Know: Snapped! Dough Snapback Solved
Common dough problem, pizza dough snapback, has plethora of causes Q: We have a continual problem with dough snap-back after placing it on the screen for baking. Is there anything that we can add to our dough to eliminate this problem? A: Dough snap-...
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Dough Production/Development
Dough Doctor: Back to Basics
Create pan and thin-crust pizza with easy measurements Q: Can you help us develop a dough for a pan-style pizza as well as a thin-crust pizza based on 12.5 kilograms of flour? Additionally, can you show us how to make a pre-mix out of the dough formu...
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Dough Production/Development
Dough Doctor: Half-baked Idea?
The Dough Doctor answers a question about the use of baking powder in pizza dough Q: I’ve heard that baking powder can be used in making pizza crusts. Is this true? A: Baking powder can and has successfully been used in making pizza crusts for many...
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Dough Production/Development
Respecting the Craft: Thin is In
Tony’s tips on making the perfect crispy thin-crust pizza So many students ask me how to make a good, crispy thin-crust pizza. Is it the dough recipe or the technique? It’s a little of both, actually, but definitely more technique. One of my most...
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Dough Production/Development
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 ...
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Dough Production/Development
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...
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Dough Production/Development
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: Tough Sell — Causes of too tough, chewy crust
Q: What’s causing your crust to be too chewy? A: There are a number of factors that can contribute to a tough and chewy crust characteristic. For example, use of a flour that is overly strong (high in protein content) for the dough management proce...
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Dough Production/Development
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...
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Dough Production/Development
Dough Doctor: Clammy bottom pizza? There’s help for you yet
Solving a Soggy Pizza Crust Bottom 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 shoot...
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Dough Production/Development
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 ...