Prep Peel and Dough

I’ve watched a lot of people make hand-tossed pizzas, and I see that some people use plain flour and others use corn meal on their peels to help slide their pizzas into the oven. What is the best material to use as a peel release agent? A good many things are used to help releaseMore »

Starting Up

The checklist is long and daunting. You know you want to open a new pizzeria, but you don’t know where to begin. And that’s after you’ve already done it once or twice before, let alone if you’re a first-timer. So, where do you begin? With a plan of action and a realistic attitude, that’s where.More »

Sizing Dough

Dough Handling Sizing Dough for 18- and 36-inch Pizza By Tom Lehmann When it comes to sizing, do you need to change your dough recipe depending upon how big the crust or pizza is going to be? What if we wanted to offer an 18- or 36-inch pizza? Because our pizza crust will always haveMore »

Loss Prevention Statement

Employee theft is a problem for any business owner. Some statistics indicate that employee theft causes thousands of businesses each year to go under. Here, I’d like to offer Pizza Today readers a copy of a very important document I used at my pizzeria: my Loss Prevention Statement. The following Statement of Loss Prevention ResponsibilitiesMore »

Dough Ball Weights

I’m just getting started in the pizza business and would like to know how to determine the correct dough weight for each of my pizza sizes. Pick a size (any size will do). Personally, I like to work with a 12-inch pizza, or something close to it. Next, calculate the surface area using Pi XMore »

Sour Dough Tips

If you’d like to make sourdough breadsticks or pizza crust, you’re going to have to start with a sour! Thankfully, there’s nothing to it. Begin by whisking together 1 1/2 pounds of flour and 1 1/2 pounds of water to make slurry. Place the slurry in a large, food-grade plastic container with a lid. LeaveMore »

Leavening Dough

Like other types of yeast leavened bread doughs, pizza doughs will benefit from fermenting for a period of time before using or baking it. 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 theMore »

Emergency Dough

Have you ever had one of those nights where a storm kept you awake? Then, after getting a few hours of sleep you go to your store to open and find that your dough has blown courtesy of a power outage. It’s a nightmare come true, and panicking is usually the first reaction. But youMore »

Gummy Pizza

Gummy pizzas can be caused by a number of things. One, the pizza may not be thoroughly baked. If the oven temperature is too high, the outer portion of the crust can be nice and brown, but the center has not been fully baked. In these cases, the crust is generally said to be moreMore »

Is there a solution to 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 theMore »