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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 »

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 »

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 »

Primer for Food Safety

Primer for Food Safety

There’s nothing sexy about food safety. But running a professional kitchen with proper food-safety protocols in place is the most important aspect of an operation. Not only can a poor health inspection be costly through fines, it can also devastate the restaurant’s reputation. And with a branding of unsafe practices, an operation has a difficult,More »

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 »

Retain a Crispy Crust

Question: We bake our pizzas at 600 F and they are crispy when they first come out of the oven, but they soon turn soft and chewy. What can we do to keep our pizzas crispy longer Answer: Three things come to mind that might be causing your problem. The first is the use ofMore »

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 »

Improve Crust Flavor

Our pizza crust doesn’t seem to have much flavor. What can we do to improve the flavor of our crust? If you are allowing your dough to ferment overnight in the cooler, or several hours at room temperature, in all probability your dough has enough fermentation to achieve a good fermentation flavor, so we needMore »

Achieve a Crispy Crust

For some of us achieving a crispy crust pizza is like chasing down that legendary Golden Fleece, but it really doesn’t have to be such a massive undertaking. Below are some tips to get you on your way. Tip No. 1: The protein content of the flour can influence the potential crispiness of the finishedMore »