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Menu Development
Detroit Style Pizza: A Guide to Detroit Pizza
Discover Detroit-Style Pizza Detroit style pizza is a square, deep dish pizza that is known for its racing stripes sauce on top, cheese crust crown and light crust. Whether you call them red tops or square pizza, Detroit-style pizza is a unique pizza style that hast become one of the hottest pizza styles and one […]
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Menu Development
Sour Dough Tips
If you’d like to make sourdough breadsticks or pizza crust, you’re going to have to start with a sour! Thankfully, there’s nothing to it. Begin by whisking together 1 1/2 pounds of flour and 1 1/2 pounds of water to make slurry. Pla...
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Menu Development
Prep Peel and Dough: Best Release Agent
What is the best material to use as a pizza peel release agent? I’ve watched a lot of people make hand-tossed pizzas, and I see that some people use plain flour and others use corn meal on their peels to help slide their pizzas into the oven. W...
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Gummy Pizza
Gummy pizzas can be caused by a number of things. One, the pizza may not be thoroughly baked. If the oven temperature is too high, the outer portion of the crust can be nice and brown, but the center has not been fully baked. In these cases, the crus...
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Temperature Control
One commonly overlooked aspect of dough management is that of temperature control. Temperature, temperature, temperature — our life in the store revolves around temperatures. The temperature of the cooler and oven, the holding temperature of th...
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Menu Development
Temperature Essentials
Dough Mixing / Proofing Temperature Essentials Our Dough Doctor addresses dough, water temperatures By Tom Lehmann I’ve heard you say that the temperature of the dough after mixing is the single most important aspect of dough management. Would ...
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Dough Proofing
If your thick crust doesn’t have a light texture, you likely are not proofing the dough properly. Proofing is the act of allowing the dough to rise after it has been formed. This is the final processing step before baking. During proofing, doug...
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Dough Doctor: Why Proof
Q: I am new to the pizza industry and I have read about “proofing” dough. Would you explain what this is and why it’s done. A: Proofing, or rising, is done primarily to allow the dough to achieve a greater height, or lightness than it would if ...
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Dough Snapback
Did you ever feel like you were in a “tug of war” with your pizza dough? You form or stretch it out to 12 inches in diameter and before you can say “Mozzarella cheese”, then it magically assumes the rather unwanted shape of a ...
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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Is there a solution to sticky dough?
Question: Is there a good way to fix dough stickiness without drying it out? A sticky dough can indeed create a sticky situation. There are a number of things that can cause the condition, therefore there are a number of solutions to the problems. So...
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Menu Development
Emergency Dough: How to Fix Blown Pizza Dough
Oh no, my pizza dough is blown. What do I do? Have you ever had one of those nights where a storm kept you awake? Then, after getting a few hours of sleep you go to your store to open and find that your dough has blown courtesy of a power outage. It�...
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Menu Development
Improve Crust Flavor
Our pizza crust doesn’t seem to have much flavor. What can we do to improve the flavor of our crust? If you are allowing your dough to ferment overnight in the cooler, or several hours at room temperature, in all probability your dough has enou...