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...

Dough Doctor: Dough balling, yeast and crust color

Q: What is the best way to determine if my dough has been correctly mixed? A: While I don’t think there is a level of dough/ gluten development that is correct for all pizza doughs, I do think that for the vast majority of pizzeria operators mixing...

Dough Doctor Tom Lehmann takes a look at organic pizzas, local ingredients and artisan pizzas

Q: We have been getting some customer requests for natural or organic pizzas. Is there a way we can do this economically? A: The words “natural” and “organic” are consumer buzzwords in the food industry. There have been supermarkets, delis an...

Dough Doctor: Take-and-bake formula

Q: This might seem like a rather basic question, but how do you make a decent take-and-bake pizza? A: Several years ago take-and-bake pizzas appeared to be something of a novelty item, but today the novelty has worn off, and take-and-bake pizza has g...

Pizza Industry Expert Big Dave Ostrander talks take-and-bake pizza instructions

Q: I’m tinkering with adding a take-and-bake component to my pizzeria, but it makes me nervous because I don’t want to be blamed when customers fall asleep and burn their pizzas! How can I avoid this? Brent Bishop via Facebook A: I’m on record ...

Dough Doctor Tom Lehmann takes on common causes of a gum line

What cause pizza gum line? How to avoid gum line in pizza. In last months’ Dough Doctor article we began discussing the causes for the development of the “dreaded” gum line. This month, we take a look further. Check out some common causes and h...

Achieve a Crispy Pizza Crust

Five Tips to Achieve a Crispy Pizza Crust For some of us achieving a crispy crust pizza is like chasing down that legendary Golden Fleece, but it really doesn’t have to be such a massive undertaking. Below are some tips to get you on your way. Tip ...
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