2012 November: Managing and Motivating Young Employees

2012 November: Managing and Motivating Young Employees

Managing and motivating the younger employee can be one of the most challenging situations a manager faces. How in the world do you get optimal performance from someone in the “younger generation” who may not seem to want to be motivated? Many managers think it’s impossible to bridge the gap. Others, however, have successfully obtainedMore »

Dough Doctor: How sugar affects dough

2013 March: Dough Doctor

Some pizza doughs are made with sugar, and others are made without. Typically, we find that dough destined to be baked at high temperatures is made without any added sugar, while those that will be baked at lower temperatures (425 to 450 F) will contain at least some sugar to assist in crust color development.More »

Dough Doctor: How does oil affect dough?

Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finished crust, providing anything from a neutral flavor to characterizing flavor. ForMore »

Prevent Bubbles in Baking

pizza crust bubbles

I hold a special place in my heart for bubbles and blisters on pizza crusts — because this was the first problem I ever worked on. To prevent them, need to concentrate on are dough temperature and fermentation time. In studies that we have conducted, we found that fresh dough exhibited the most pronounced tendencyMore »

Beautiful Bechamel

2012 November: Beautiful Bechamel

In 2002, my menu consisted of cheap deals, 23 toppings, one sauce, one crust type, no specialty pizzas, no calzones and no wings. I advertised how good my product was but got tired of tell­ing customers, “That’s all we have, take it or leave it.”Then one day I changed my menu mix in a bigMore »