Serious pizza critics often say things like, “I judge a pizza first by its crust; at least 80 to 90 percent of what makes a pizza great — or not — is about the crust, and only then is it about its toppings.”
Some dough formulas are sacred family secrets, with owners vowing never to change them. But what happens when the flour itself changes or no longer works according to the old rules; or if new, better-tasting flour becomes available; or if you taste a pizza that, like it or not, is even better than your own? Do the old rules still apply?
There are myths about dough and there is also science about it. Where does fermentation fit in, and how do colder temperatures and extended fermentation affect flavor and texture? What about fats and oil, or sweeteners and enzymes?
The largest area of uncertainty is usually about the length of fermentation, and the ideal temperatures at which to hold dough in order to achieve maximum flavor. Nobody can keep up with or test all of the options, so I’m especially thrilled to be able to moderate a panel with two of the most highly respected dough experts in the world, Tom Lehmann (The Dough Doctor) and Bill Weekley of General Mills, my longtime go-to guy (for nearly 30 years now) for all technical aspects of baking. I have lots of my own questions and am looking forward to grilling these two guys, and to also opening the discussion for questions from everyone who attends.
My expectation is that all of us, including me, will walk away knowing more than when we came in, and emerge with some immediately practical ideas for taking our pizza dough to even greater heights — especially by increasing our understanding of how and why extended fermentation can be the difference maker. Please come with lots of questions for our esteemed panel.
Peter Reinhart is the author of “American Pie: My Search for the Perfect Pizza” and host of pizzquest.com. He will moderate the panel discussion Is 24 Hours Enough — Understanding Fermentation and Dough Enhancement on Monday, March 27, at 1:30 p.m.
May 24, 2017 | Press Releases
TROY, Ohio (May 23, 2017) — Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, has announced the winners of its recent custom-painted mixer and food processor giveaways. Mandy Kahlon of Antelope, California won a custom-painted Legacy® HL662 Pizza Mixer in a random drawing at… Read More ›
May 20, 2017 | Pizza Headlines
People love bacon, right? What’s not to love? Let’s give them what they want. Here are five bacon pizza recipes to test in your pizzeria: California BLT A popular sandwich made pizza style with an Alfredo base, bacon, mozzarella and white cheddar cheese, California tomatoes, romaine lettuce, Italian vinaigrette and Parmesan. Click here for the… Read More ›
May 18, 2017 | Pizza Headlines
Discover pizza style search comparisons & three ways to use Google Trends Gearing up for our multiple pizza styles focus in the June issue of Pizza Today, we compared five pizza styles using Google Trends. The free service uses a Google Search sampling to compare search terms and gauge consumer search behaviors over time. You… Read More ›