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 »

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 »

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 »

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 »

Slice of Hope 2012

2013 February: Slice of Hope 2012

After the success of the intitial Slice of Hope charity event in October of 2011, we knew we had to do it again. The first incarnation, you see, was much more than a simple bike ride from Portland to Seattle. It was an industry marketing event that brought people into America’s pizzerias. It raised moreMore »

2013 February: Take Flight

2013 February: Take Flight

It’s true that chickens can’t really fly, but their wings have been flying out the doors of pizzerias for a couple of decades now increasing in popularity year after year. We’ve seen the emergence of restaurants dedicated to wings like Wild Wings, Buffalo Wild Wings, Wing Stop, Wing Street and so many more. Going backMore »

Catering: On the Road

2013 February: On The Road

The financial boost that comes from catering really and truly can take your business to the next level. There’s so much more to catering than one time monetary gratification. I find that each catered event I complete grows word-of-mouth. I generally get a couple of inquiries from each event. Now some of these events areMore »