Dough Doctor: Clammy bottom pizza? There’s help for you yet

2010 July: Dough Doctor

Q: We are experiencing a clammy bottom on our pizza, but our conveyor ovens were just recently cleaned. Where should we start trouble-shooting? A: There is no escaping this one –– you have to begin trouble shooting with a thorough inspection of the oven. Cleaning the oven is one thing, but getting it put backMore »

Man On The Street: Pizzeria closed by health department

2013 February: Man On The Street

My heart sank as I reached the front door, only to realize that the worst was true. The usual line was nonexistent; the lights inside were dim and the front gates were down. My only clue was a small yellow notice on the front door. Apparently the New York City Department of Health and HumanMore »

Respecting The Craft: Gemignani talks yeast and dough stacking

2013 February: Respecting The Craft

Q: What is the purpose of cross-stacking? A: The purpose of cross-stacking dough trays or boxes is to allow the dough to cool down slightly after it has been cut and balled and before the dough is sealed. While mixing, dough heats up as a result of the friction put upon it by the machine.More »

2013 February: All Roads Lead to Vegas

2013 February: All Roads Lead to Vegas

Few people in the pizza industry haven’t heard of International Pizza Expo, the three-day event that brings together vendors, operators and restaurant professionals. The show has changed over the years, and 2013 is no different –– with competitions, cash giveaways, business-boosting seminars and a show floor filled with products, there’s more to see and doMore »

2013 February: Commentary

2013 February: Commentary

There are a lot of things I admire about Tony Gemignani, the World Champion pizza maker from Tony’s Pizza Napoletana in San Francisco. He’s an astute business man and a brilliant marketer, but he remains a true artisan first and foremost. Walk into his pizzeria and you’ll see the phrase “Respect the Craft” on hisMore »

Dough Doctor: Advantages to using baker’s precentage

2013 February: Dough Doctor

Q: What are the advantages to showing a dough recipe/formula in baker’s percent? A: The advantages are that it allows you to determine, at a glance, if the dough is in correct balance. It also allows you to manipulate the size of a dough recipe with 100-percent certainty that all of the ingredients are usedMore »

Ask Big Dave: Dough consistency batch after batch

2013 February: Ask Big Dave

Q: We make our dough fresh every day and get a fairly consistent result. However, every once in a while our dough will have a smooth/firm bottom crust instead of a “soft/dimpled” bottom crust — and I like the smooth result better. The smooth result happens very infrequently so it is hard to understand whatMore »

Ricotta: The softer side

2013 January: The Softer Side

Ricotta is one of the most versatile cheeses that is so abundantly available and incredibly easy to use. if you’re not taking advantage of ricotta and its many uses, it’s time to give it a serious look. Over the years through the magazine, Pizza Today web site and Pizza expo, I’ve shown more than aMore »

2013 January: Dough Doctor

2013 January: Dough Doctor

Q: We are making a thick-crust pizza but it doesn’t maintain any crispiness after we put it into the box. What can we do to make a crispier pizza? A: One of the most commonly encountered causes for a thick crust pizza to lack or loose crispiness is lack of sufficient bake. Sure, you canMore »

Respecting the Craft: Making dough

2013 January: Respecting the Craft

Q: Do you use the same flour in your starter as in your batch? A: Not necessarily. In some cases I may not use a Caputo starter with a Caputo batch. I might use a Central Milling starter, “Keith’s Best”, and use 20 percent of the starter in my batch. It really all depends onMore »