Dough Doctor: Clammy bottom pizza? There’s help for you yet

2010 July: Dough Doctor

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 shooting with a thorough inspection of the oven. Cleaning the oven is one thing, but getting it put backMore »

Dough Doctor: What about white?

Tom Lehmann

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 pizzas (pizzas made without the traditional red/tomato-based sauce) work quite wellMore »

Dough Doctor: Early Riser

Tom Lehmann

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 stores make smaller, individual-sized pizza topped with ham, bacon,More »

Dough Doctor: Flour Power

Tom Lehmann

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, the most nutritious part is the part that we sometimes remove before consumption (asMore »

Dough Doctor: Mix it up

mixer dough and flour

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 call for just adding all of the ingredients to the bowl andMore »

Dough Doctor: Roll with it

Back road pizza, santa fe, new mexico, dough, rolling

The old-fashioned way still works   Q: What are your thoughts on rolling pins? A: Some time ago I was in on a conversation between a number of individuals lamenting the cost of a dough roller for their shop. The discussion moved from single-pass to double-pass rollers, and then off on a tangent to doughMore »