Industry News

Oils Affect Dough

Oil or shortening, in general, seem to be those ingredients used in pizza crust production that many know little (if anything) about — except that they are an integral ingredient. What oil actually does, to most people, is somewhat of a mystery. Lets see if we can uncloak that mystery and unveil the reasons whyMore »

2012 September: Blaze Pizza announces nationwide expansion plans

PASADENA, Calif., Sept. 10, 2012 /PRNewswire/ — Blaze Fast-Fire’d Pizza, a pioneer in the assembly-line artisan pizza category, announced that it has begun to accept franchise applications in key markets across the US. The company plans to build a footprint of stores across California and select US cities through a combination of both company-owned andMore »

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 »

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 »

Cooler Effect on Dough

While yeast is a simple, single cell organism, what it does in a dough is rather complex. In addition to the yeast feeding on available carbohydrates, producing acids, carbon dioxide and alcohol as byproducts, the yeast also provides a source of enzymes such as amylolytic and proteolytic that break-down starches and proteins respectively. Initially, whenMore »

Fermenting Dough

Like a fine wine, rum, bourbon or scotch whiskey, pizza dough is one of those things that just seem to get better when they’re allowed to age a little. There are times when aging, or allowing the dough to ferment, just isn’t an option — such as when you come into your shop one morningMore »

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 »

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 »

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 »

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 »