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. ForMore »

Dough Doctor: How sugar affects dough

2013 March: Dough Doctor

Some pizza doughs are made with sugar, and others are made without. Typically, we find that dough destined to be baked at high temperatures is made without any added sugar, while those that will be baked at lower temperatures (425 to 450 F) will contain at least some sugar to assist in crust color development.More »

Dough Doctor: Pizza Pans

Photo by Josh Keown

Q: I’m getting ready to open my first store soon and I’m looking at the different pizza pans that are available. The anodized finish pans are more expensive than the bright, spun aluminum pans. Are they really worth the extra cost? A: In my humble opinion, yes, the anodized finish pans are worth every pennyMore »