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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
Fermenting Dough
Like a fine wine, rum, bourbon or scotch whiskey, pizza dough is one of those things that just seem to get better when they’re allowed to age a little. There are times when aging, or allowing the dough to ferment, just isn’t an option &md...
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Leavening Dough
Like other types of yeast leavened bread doughs, pizza doughs will benefit from fermenting for a period of time before using or baking it. Fermentation provides dough conditioning, making the dough easier to shape. It also reduces the propensity of t...
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Retain a Crispy Crust
Question: We bake our pizzas at 600 F and they are crispy when they first come out of the oven, but they soon turn soft and chewy. What can we do to keep our pizzas crispy longer? Answer: Three things come to mind that might be causing your problem. ...
Tough Dough
What causes pizza dough to become tough, and how can you avoid it in the future? Flour Protein Content There are a number of things that can cause a pizza crust to become excessively tough or chewy. The tough and chewy stage is set when a high protei...
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Foccacia Production
Lost Art Focaccia is a good way to “wow” customers The genesis of the flatbread called focaccia is lost in the dawn of history. Some food historians credit ancient Etruscans for having discovered how to form a dough into a flat round and ...
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Menu Development
Chicago Deep Dish Style
One of my cookbooks on pizza, The Great Chicago-Style Pizza Cookbook, first came out in 1983. If my math is correct, that was 25 years ago. Holy pepperoni, pizzaman, that’s a long time ago. Yes, even though this book is still in print, I honestly a...
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Menu Development
Sourdough provides right taste for crust, breadsticks
It seems like we are always looking for something more flavorful in pizza crusts and breadsticks. One answer to this search is sourdough. Sourdough has been in use much longer than yeast as we know it today. We know that some type of sourdough was us...
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Menu Development
Wheat Crust
With today’s consumers being better educated than before, and having a greater concern for healthy eating, they are making more food buying decisions based on what they perceive as being good for them. We are seeing this in the growth of vegeta...
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Menu Development
Herb Infused Dough
Herb Infused Dough When making a flavored crust, is there a rule of thumb for how much dried herbs to add to the dough? When adding either onion or garlic to the dough, you must be careful not to add too much. Both onion and garlic have a significant...
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Menu Development
Calzone Dough
Dough Uses Calzone Do I need to use a different dough for making my calzones? Tom Lehmann No, not really. Most pizza doughs will make a perfectly good calzone. But, there are some modifications to a pizza dough that will make it an even better choice...
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Calzones
Calzones Calzones are easy — if you don’t have them, you’re missing out From time to time I get requests from readers asking for a dough formula suitable for making calzones. The truth of the matter is that while you can use a speci...
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Menu Development
Gluten Free Dough
There is a malady called Celiac Disease and persons suffering from this disease have a very low tolerance to wheat proteins. This is not to be confused with persons having an allergic reaction to wheat proteins. In this latter case, even the most min...