# 2010 June: Dough Doctor

Over the years, I’ve written a number of articles on using baker’s percent to express a dough formula, but it never hurts to give a refresher course for those who have recently joined our ranks. A lot of time I hear: “Why can’t you just give me a dough formula with the weight of each

# 2010 May: Dough Doctor

Q: Can you please explain to me how to correctly season my new pizza screens?           A: Pizza screens and many pizza pans should be seasoned before they can be used. Failure to do so will result in the pizza (crust) and the pan or screen becoming as one — not

# 2010 April: Dough Doctor

Q: How can I calculate what the total cost of making my dough is? A: Many operators simply look at just the ingredient cost when costing their dough formula, but there are more costs involved in making our dough: ingredient cost; inventory cost; overhead and labor cost, just to name a few. It’s difficult to

# Dough Doctor: Advantages to using baker’s precentage

Q: What are the advantages to showing a dough recipe/formula in baker’s percent? A: The advantages are that it allows you to determine, at a glance, if the dough is in correct balance. It also allows you to manipulate the size of a dough recipe with 100-percent certainty that all of the ingredients are used

# 2010 March: Dough Doctor

Q: Can I get a different crust flavor by using brewer’s yeast instead of my regular yeast? A: The main difference between baker’s yeast and brewer’s yeast is tolerance to alcohol content. Brewer’s yeast has a slightly greater tolerance to alcohol than baker’s yeast, so it will produce about 1 percent more alcohol. This is

# Dough Doctor: do I need a special dough for take and bake?

I have been thinking about adding take-and bake pizza to my menu. Can I use my regular dough, or do I need a special dough?     Making take-and-bake pizza can be a pretty simple proposition, or it can be a bit more in depth, requiring a specialized dough. The easiest way to make take-and-bake

# 2010 February: Dough Doctor

Q: Do you have any suggestions for making a very quick and easy dessert item? A: Here’s one that I’ve made since the late 1960’s very successfully. It’s based on the calzone concept, except it is made with a fruit filling. Use your regular pizza dough and cut it into either six- or eight-inch diameter

# 2013 January: Dough Doctor

Q: We are making a thick-crust pizza but it doesn’t maintain any crispiness after we put it into the box. What can we do to make a crispier pizza? A: One of the most commonly encountered causes for a thick crust pizza to lack or loose crispiness is lack of sufficient bake. Sure, you can

# 2012 December: Dough Doctor

Q: Can you tell me how to make a light textured pan-style pizza? A: This is getting to be a more frequent request all the time. For many operators, thin-crust pizza has been their mainstay. But now it appears that more and more customers are requesting a thicker version of their longtime favorite, leaving some

# Dough Doctor: How does oil affect dough?

Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finished crust, providing anything from a neutral flavor to characterizing flavor. For