Topics
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 ...
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Dough Production/Development
Dough Doctor: Early Riser
The Dough Doctor talks salt, breakfast pizza Q: We are thinking about opening earlier in the morning to get in on some of the breakfast trade. Do you have any suggestions as to what we could make that would be well accepted? A: While some stor...
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Dough Production/Development
Dough Doctor: Flour Power
The Dough Doctor answers questions about flour differences and their impacts on pizza crust Q: What is the difference between enriched and un-enriched flour, and bleached flour versus unbleached flour? A: As in many things that we like to eat,...
Topics
Dough Production/Development
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 ...