# 2012 August: Dough Shelf Life

Quite frequently the question arises: How long can I keep my pizza dough in the cooler? The second question: How can I keep it in the cooler for a longer time? To answer these questions, we need to understand some of the basic mechanics of yeast fermentation along with a little physics 101. But first,

# 2012 August: 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. Some of the more common reasons for sticky dough and the

# Dough Doctor: Big Time Flavor

Want to pack a punch? Consider herb-infused dough One aspect of pizza dough production that just doesn’t go away is that of flavored or herb infused dough. A number of years ago, several of the big box chains offered herb-flavored doughs. Then a lot of the independents got into the act, too. The trend waxed

# Dough Doctor: Express a dough formula in baker’s percentage

Why are pizza dough recipes/formulas expressed in percentages rather than in amounts? The easiest way to express a dough formula is in what is referred to as baker’s percent. The amount of each ingredient is expressed as a percent of the total flour weight used in the dough formulation. This allows for easy checking to

# The Dough Doctor examines ovens’ effects on dough

An interesting question came across my desk asking how the physical attributes of an artisan pizza would be affected by baking the same pizza in different types of ovens. Let’s take a look and see how a New York-style thin-crust pizza might vary when baked in the different types of ovens. Since this is a

# Dough Doctor: What is ‘dough factor,’ and does mixing time really matter?

Q: I’ve heard of a thing called “dough factor.” Can you explain this to me? A: Dough factor –– also known as “dough loading” –– is used to calculate the amount of dough needed to increase or decrease a pizza’s size while keeping everything in correct balance in regard to dough, sauce and cheese weights. In

# Dough Doctor: Wholesome

Whole-wheat crust requires special handling   Q: We get a lot of requests for a whole-wheat pizza, but all of our attempts to make one end up with dry, hard texture and poor flavor. What is the secret to making a good whole-wheat crust? A: Like so many other things in life, once you know

# The Dough Doctor takes a look at modern mixers

Q: Our mixer finally crashed and we got a 40-quart vertical cutter mixer (VCM) to replace it. How does this mixer compare against our old 80-quart mixer? A: The first thing to know about the VCM is that it has a much higher mixing speed. The two-speed models mix at 1750 RPM at low speed and

# 2011 December: Dough Doctor

Q: On my flour bags it says: “bleached, enriched and bromated.” What does this mean? A: The bleaching of the flour is done only to remove its yellow pigments, making it brighter and whiter in color and appearance. Aside from that, there is no other importance to bleaching the flour. Today, much of the flour

# 2011 November: Dough Doctor

Q: In looking at different methods of dough management, some call for allowing the dough balls to rest at room temperature for an hour or more, while others say to take the dough directly to the cooler without any room temperature rest period. Does it really make a difference? A: Yes, it does make a