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Dough Production/Development
Relaxing Tough Pizza Dough: Using Dough Conditioners and Improvers
Conditioners and improvers can help calm tough pizza dough Have you ever worked a busy night, and your job is to stretch everything, but it seems like you’re in for the worst upper body workout of your life as opposed to making pizza? One of the wo...
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Dough Production/Development
How to Correct a Pizza Dough that is Too Soft to Work With
Question from a Pizza Today Reader: How do I fix pizza dough that is too soft? I received a question recently asking about how to correct dough that is too soft. My first question is: is it too soft on the table in its raw state, or too soft out of t...
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Dough Production/Development
Troubleshooting Your Pizza Dough — A Guide to Making Pizza Better
Common pizza dough problems and how to fix them This extensive guide for troubleshooting your pizza dough and pizza crust answers common pizza dough problems to help you make a better pizza. Whether you are a professional pizza maker and pizzaiolo or...
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Dough Production/Development
Overproofed Pizza Dough: Deflate Gate
When is a pizza dough overproofed and how do you fix it When you knead to rise above over-proofed dough. t has happened to all of us. You’re working in your busy pizzeria, the line in the lobby snakes to the door, all your ovens are full, increasin...
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Dough Production/Development
Knead to Know: Archiving Dough Issues
Pizza Today creates hub for common dough questions Pizza Today has built a vast vault of dough articles in our 40-plus years. Through Dough Doctor, Knead to Know and Kitchen features, we have helped pizzeria operators and pizza makers learn more abou...
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Dough Production/Development
Knead to Know: Whole Grain Pizzas
Question from a Pizza Today Reader: How do I incorporate more alternative/whole grains and what’s its effect on gluten development? Whole Wheat Wander So, you want to make whole wheat dough? When I first started, whole wheat was terrible. It was de...
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Dough Production/Development
Pizza Dough Recipes for Top Trending Pizza Styles
Learn how to make the year’s biggest pizza styles: Detroit, New York, Grandma, Sicilian, Chicago Thin We’re predict which pizza style will be the year’s trending pizza style. During our recent pizzeria operator survey, we asked which pizza styl...
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Dough Production/Development
Knead to Know: What Does pH Do to Pizza Dough?
A Pizza Today Reader asks: I add old dough to new dough but have noticed it’s more acidic. When is it too much and what makes it ‘too much’? What does PH do to dough? You asked so you shall receive! Let’s talk about pH or acidity in dough. No...
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Dough Production/Development
Knead to Know: Achieving a Great Pizza Crust Color
Crust Encounters of the Third Kind There was a time on the Italian peninsula where gruel-eaters ruled. The ancient Etruscans of Italy ate a thick porridge of spelt and hot water called Puls. Then three things happened to evolve this gruel. The first ...
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Dough Production/Development
Understanding Modern Flours, Mixing Trends and Blends
Blend it like Beckham “Today’s pizzamakers are fortunate to live in an era wielding not only a diversity of grains, but also the knowledge of nutrition, gluten strength and fermentation to harness their full potential. The Fertile Crescent has co...
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Dough Production/Development
Knead to Know: Most Common Pizza Dough Questions
Laura Meyer shares the most common pizza dough questions she has received The more you learn about fermentation the more you understand how little you actually know. Learning to make dough, especially sourdough, is just like raising a child. You crea...