My pizza dough gets too soft to hand toss after only two days in the cooler. What do I do? A: In reviewing your dough formula and management procedure, I see that your dough formula contains nearly 10 percent oil in addition to 60 percent water. This is much more oil...
Cajun-inspired dishes add flair to traditional Italian menus Cajun-Creole cooking is hot (as in trend, but also because customers are taking to spicy-heat dishes like never before). So why not jump on the bandwagon and play along? I am sure your customers will love...
Dough Doctor Mix it Up The Dough Doctor explains mixing time, oven decisions By Tom Lehmann What will happen if I mix my dough less than the normal time? A: If you mix your dough in the 15- to 20-minute range, you probably won’t see much change in either the...
Think breaded chicken, and the ubiquitous chicken tender may come to mind. Yet many pizzeria operators find that breaded chicken also fits nicely in entrées and salads — and even as specialty pizza toppers. At Casa Del-Dio Pizzeria and Italian Kitchen in Orlando,...
Last month, I discussed a few of the ins and outs of making great thin- and thick-crust pizzas. This month, I thought it would be appropriate to discuss some of the ways to manage thick-crust pizzas. The greatest management problem with deep-dish stems from the fact...
