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.
June 26, 2017 | Pizza Headlines
Pizza company created food donation program 25 years ago in partnership with Food Donation Connection to feed those in need PR Newswire PLANO, Texas, June 26, 2017 /PRNewswire/ — Pizza Hut and community-based hunger relief organizations are celebrating a major milestone today: surpassing 100 million pounds of food donated by Pizza Hut to feed those… Read More ›
June 12, 2017 | Pizza Headlines
Representatives from Guinness World Records were on hand to certify USA’s longest pizza record attempt at Auto Club Speedway in Fontana, California on June 10th, 2017. The finished pizza stretched 6,333 feet. That is nearly 1.2 miles long. The previous record of 6,082 feet was made in Naples, Italy in 2016. A team of pizza… Read More ›
June 8, 2017 | Pizza Headlines
Attend the premier event for pizzeria operators and Italian restaurateurs who are looking to source ingredients, equipment and supplies. Registration is now open for Pizza & Pasta Northeast, the largest pizza and pasta conference and tradeshow on the East Coast. The first-ever Pizza & Pasta Northeast will feature more than 200 booths of products and… Read More ›