Think Thin

2012 August: Think Thin

Tips for making the perfect thin-crust pizza Thin crust pizza is like the proverbial opinion — everyone has one, and theirs is the best. If you believe that your thin crust pizza is absolutely the best there is, take this opportunity to do something constructive like walk the dog, or empty your trash. Otherwise hangMore »

Dough Doctor: Big Time Flavor

2012 July: Dough Doctor

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 waxedMore »

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

2013 May: Dough Doctor

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 toMore »

The Dough Doctor examines ovens’ effects on dough

2012 May: Dough Doctor

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 aMore »