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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 »

Hand-tossed dough a staple in the industry

Pasquale “Pat” Bruno (In Memoriam)

My mother made pizza once a week, usually on Saturday. In all those weeks and years of watching her make pizza, I never once saw her toss pizza dough. Stretched, not tossed (I believe that would be how James Bond would do it) was how that ball of pizza dough took shape. In fact, weMore »

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 »

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 »

Dough Doctor: Why Proof

Q: I am new to the pizza industry and I have read about “proofing” dough. Would you explain what this is and why it’s done. A: Proofing, or rising, is done primarily to allow the dough to achieve a greater height, or lightness than it would if it were taken directly to the oven withoutMore »

Temperature Essentials

Dough Mixing / Proofing Temperature Essentials Our Dough Doctor addresses dough, water temperatures By Tom Lehmann I’ve heard you say that the temperature of the dough after mixing is the single most important aspect of dough management. Would you please explain this to me? The temperature of the dough is vitally important because it setsMore »

Dough Snapback

Dough Snapback

Did you ever feel like you were in a “tug of war” with your pizza dough? You form or stretch it out to 12 inches in diameter and before you can say “Mozzarella cheese”, then it magically assumes the rather unwanted shape of a 10-inch pizza skin. Now you enter into the game of stretchingMore »

Tough Dough

There are a number of things that can cause a pizza crust to become excessively tough or chewy. The tough and chewy stage is set when a high protein (very strong) flour is used to make the dough. Pizza crusts made with a high-protein flour of 13 percent or more can have a wonderfully lightMore »

Dough Proofing

If your thick crust doesn’t have a light texture, you likely are not proofing the dough properly. Proofing is the act of allowing the dough to rise after it has been formed. This is the final processing step before baking. During proofing, dough is aerated, which leavens it and creates a thicker, more tender andMore »

Temperature Control

Temperature Control

One commonly overlooked aspect of dough management is that of temperature control. Temperature, temperature, temperature — our life in the store revolves around temperatures. The temperature of the cooler and oven, the holding temperature of the food on the lunch buffet, the temperature of the freezer, even the temperature of the room is generally knownMore »