In The Kitchen

September 10, 2012

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 release… Read More

September 10, 2012

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 X… Read More

September 10, 2012

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. Leave… Read More

September 10, 2012

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 have… Read More

Pasquale “Pat” Bruno (In Memoriam)

September 10, 2012

Hand-tossed dough a staple in the industry

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, we… Read More

September 7, 2012

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 more… Read More

September 7, 2012

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 without… Read More

September 7, 2012

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 the… Read More

September 7, 2012

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 of… Read More

September 7, 2012

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 the… Read More

Modern Pizza Trends Blend Old-World Style with New-Age Tips and Tricks

As it was first created in Italy, every pizza dough formula consists of flour, salt, yeast and water. Yet modern operators are finding ways to incorporate new flavors and styles into a very old technique. Thin-crust pizza still remains an American favorite, but the country’s many regions have brought to life their own styles. These are more than just pizza trends. Americans are fiercely loyal to their particular favorite pizza styles, from Deep Dish, Grandma and Old Forge to California, Detroit and New Haven. Everyone’s got a favorite –– and Pizza Today examines them all!

 

 

Today’s Restaurant Kitchens Feature More Than Traditional Toppings

Finding a point of differentiation is key when it comes to creating a menu. The pizza industry’s top ingredients include pepperoni, sausage, mushrooms, green pepper and onion, and every pizzeria offers some version of these toppings. Today, however, the pizza makeline is ever changing and diners are just as likely to find roasted garlic, sun-dried tomatoes, truffle oil and shrimp alongside their classic favorites. And the flavor doesn’t stop on top. Modern pizzaioli have found ways to implement flavor in their pizza dough formula as well. Ingredients like beer, spelt, whole wheat and molasses can give an operator a leg up on their competition and create a one-of-a-kind flavor profile that diners won’t find anywhere else.