May 15, 2017 |

Pizza Dough 101 (Infographic)

By Pizza Today


Expressing a pizza dough formula in baker’s percent

Pizza Today’s Dough Doctor Tom Lehmann provides you with a basic pizza dough formula in baker’s percent. Before we get to it, why should dough formulas be expressed in “baker’s percent”? “The advantage of showing a dough formula in baker’s percent is that it allows the dough to be made using any desired flour weight and you can manipulate the size of the dough up or down while always keeping the dough ingredients in correct balance.” Lehmann says. “Keep in mind though that when working in baker’s percent only weight units can be used. It will not work with volumetric measures such as cups, teaspoons, etc. It also provides for a very fast and easy way to look at any dough formula to see if any ingredients are used at an incorrect level for the type of dough/crust being made.”

pizza dough, how to, infographic, baker's percent, dough formula, pizza dough recipe

Flour: 100 percent / Salt: 1.75 percent / Sugar: 1.5 percent/ Instant Dry Yeast: 0.375 percent / Oil: 2 percent / Water: 58 percent

 

Want to see examples of how to calculate a dough formula using baker’s percent? Lehmann shows you the math.

https://www.pizzatoday.com/departments/in-the-kitchen/bakers-percentage/

Now, let’s look at converting your dough formula percentages into ingredient weights: Breaking Down Baker’s Percent.

https://www.pizzatoday.com/departments/our-experts/dough-doctor-breaking-bakers-percent/

 

More News


|

Northeast Pasta Showdown Champions have been crowned

Three chefs have taken top prizes at the first-ever Northeast Pasta Showdown, sponsored by Barilla, at the conclusion of the Pizza & Pasta Northeast 2017. The first-place winner receives $5,000 and a trophy; second- and third-place prizes are $500 and $250, respectively. The Northeast Pasta Showdown winners are:   1st Place Massimo Mannino Nino’s Cucina… Read More


October 17, 2017 |

Pizza & Pasta Northeast Day 1 is a wrap

Pizza & Pasta Northeast Day 1 is in the books. Between the exhibit show floor and competitions to the educational sessions and demonstrations, it’s been a packed day of everything pizza and Italian restaurant.   Flip through our Day 1 gallery: Read More