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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 »

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 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 »

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 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 »

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 »

Calzones

Calzones Calzones are easy — if you don’t have them, you’re missing out From time to time I get requests from readers asking for a dough formula suitable for making calzones. The truth of the matter is that while you can use a specific dough formula for making calzones, your regular pizza dough will workMore »

Stuffed Crust

Stuffed Crust

Dough Uses Stuff It! Find new sales with stuffed crust pizza Pasquale “Pat” Bruno How much do we know about stuffed crust pizza? I know that the idea of stuffing, say, cheese into a crust is not new. In fact, as I recall, a family in New York actually took out a patent on aMore »

Herb Infused Dough

Herb Infused Dough When making a flavored crust, is there a rule of thumb for how much dried herbs to add to the dough? When adding either onion or garlic to the dough, you must be careful not to add too much. Both onion and garlic have a significant dough softening effect. So, keep theMore »

Calzone Dough

Dough Uses Calzone Do I need to use a different dough for making my calzones? Tom Lehmann No, not really. Most pizza doughs will make a perfectly good calzone. But, there are some modifications to a pizza dough that will make it an even better choice for use in making calzones. Increase the fat contentMore »