Dough Doctor: How does gluten affect dough?

2009 August: Dough Doctor

Gluten is the one thing that holds our dough together. Without it, the dough would be a pasty mix of ingredients, lacking the capability of being shaped, hand-tossed or slapped. Contrary to what a bag of fl our might say, flour does not contain any gluten. Instead, it contains specific wheat proteins which, when agitatedMore »

2009 June: Dough Doctor

2009 June: Dough Doctor

Take-and-bake pizza is growing in popularity, and I constantly get questions on how to make it without preparing special dough. At one time or another, you may have been asked to prepare a par-baked pizza for a customer. What you actually did was make an early version of a take-and-bake pizza. Years ago, we usedMore »

2009 March: Dough Doctor

2009 March: Dough Doctor

Like other types of yeast leavened bread doughs, pizza doughs will benefit from fermenting for a period of time before using or baking. Fermentation provides dough conditioning, making the dough easier to shape. It also reduces the propensity of the dough to bubble during baking, and it does wonders for the flavor of the dough,More »

Herbed dough requires additional experimentation

2009 January: Dough Doctor

Herb infused doughs or crusts are one of those things that seems to keep coming and going. It gets popular for a short time — and then it disappears, only to come back again after a few years. For some of us, though, it has found a home on our menu boards as a variationMore »