# 2010 April: Dough Doctor

Q: How can I calculate what the total cost of making my dough is?

A: Many operators simply look at just the ingredient cost when costing their dough formula, but there are more costs involved in making our dough: ingredient cost; inventory cost; overhead and labor cost, just to name a few. It’s difficult to calculate the cost associated with each of these when costing a dough. But, fortunately, there is a rule that we can follow that gives us a realistic idea of just what these costs all add up to. Let’s work a dough formula to find the actual cost to produce the dough:

Note: Ingredient costs are for example purposes only, and do not reflect actual ingredient costs. The projected Formula Cost values have been rounded to the nearest whole cent.

Our carryout and delivery pizzas are very tough and chewy. Can we mix some cake fl our with our pizza fl our to make a more tender eating pizza?

What do you see as some of the new trends in pizza?

I think a lot of the new trends are being driven by consumer desire to eat healthier, or at least feel that they are. I see a preference towards thin crust varieties, probably driven from a leftover attempt to reduce carbs by eating less of the crust portion of the pizza.

There is also a significant move towards reducing sodium content in pizzas. Aside from reducing the salt content in the dough, you’ve also got to look at the sauce and toppings, especially the cheese, to bring about a significant sodium reduction. But with a little work, it is easily within our grasp to achieve a 25 percent-plus total sodium reduction in our pizzas without losing our product identity.

And then there are probiotics. This is a word that may be new to some of you, but this stuff is making a big splash in the food industry. We are seeing more foods being formulated with probiotics (healthy bacteria) to help improve gut health. While this is new, it is something that we might add to our dough/crust to help improve consumer appeal. ?

Tom Lehmann is a director at the American Institute of Baking in Manhattan, Kansas.

 Dough formula Amount (Lbs.) Unit Cost Formula Cost Flour: 100% 20 \$0.18/Lb. \$3.60 Salt: 1.75% 0.35 \$0.35/Lb. \$0.13 Sugar: 2% 0.40 \$0.42/Lb. \$0.17 Olive Oil: 2% 0.40 \$0.52/Lb. \$0.21 Instant dry yeast: 0.375% 0.075 \$1.58/Lb. \$0.12 Water: 56% 11.2 \$0.01/Lb \$0.11 Total Ingredient cost: \$4.34

## One thought on “2010 April: Dough Doctor”

1. Sam margolis says:

Just wondering if after leaving the mixed pizza dough sit out for four hours if it is ready to cut into pieces and is easy to form.also, how much longer than the four hours can the dough remain without refridgeration
Thank you