Tired of cross-stacking your dough boxes? Tom “The Dough Doctor” Lehmann has an alternative you might like better.

If cross-stacking creates a scheduling problem in your pizzeria kitchen, try storing your dough balls in plastic bags.



 

Q Why do I need to cross-stack boxes of dough balls in the cooler? Coming back later to down-stack the boxes is a real pain.

 

A Cross-stacking the dough boxes allows the dough balls to cool down at a consistent, uniform rate. If the dough boxes are not cross-stacked, the heat in the dough will allow moisture trapped in the box to condense on the colder box surfaces, where it will drip onto the dough. These water-spotted dough balls can exhibit sticky handling properties and a strong tendency to bubble during baking. Even worse, if the dough balls don’t cool down uniformly, the amount of fermentation the dough receives during the next 24 to 72 hours (or more) will strongly depend on the finished dough temperature; a difference of only two degrees can have a significant impact on dough quality and performance. The length of time the dough boxes remain cross-stacked is also important, as any variation can result in changes in dough performance, especially after several days of storage in the cooler.

If you have difficulty fitting the cross-stack and down-stack times into your schedule, there’s another option. Lightly oil the dough balls and place them in individual plastic bags immediately after balling; the open end of the bag should be twisted into a ponytail and tucked under the dough ball. Now the dough, placed on a metal sheet pan or into a conventional dough box, can go straight into the cooler without any additional covering. If you use dough boxes, simply cross-stack them and go home. When you return the next morning, you can down-stack them for long-term storage.

This alternative method works well because the bag is pulled firmly around the dough ball for full contact; the bag offers little insulation, so the dough cools at a predictable rate. The bag also prevents the dough balls from drying out during a longer-than-normal cross-stack period. But note that it’s important to tuck the twisted ponytail under the dough ball; this allows for some expansion of the dough ball without bursting the bag. For those of you with reach-in coolers, this is also the best way to manage your dough balls, as cross-stacking is impossible, and offset stacking is only marginally effective. 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe: The Chicken Bacon Ranch Pizza from DeIorio’s

If your customers love ranch dressing and buffalo sauce, you can’t go wrong with this pizza recipe from DeIorio’s.

Playing with fire: Experts offer their top tips for working with wood-fired pizza ovens

From dough preparation to finishing flourishes, a wood-fired oven demands more knowledge and expertise than a modern oven.

As PMQ celebrates its 20th anniversary, we honor the past and look forward to the future in this special oral history.

PMQ’s founders and longtime team members reflect on two decades of progress, pranks, pitfalls and pizza.

Our Town America: Now offering POS integration for ease of use for larger brands

Using a mobile app, pizzeria owners can track who redeems their offers, then follow up with a second offer.

Pizzeria operators can turn heads with signature menu items from Caputo


Leading industry cheese manufacturer Caputo offers custom cheese solutions to inspire application innovation.

Cut waste and excess fat from your pizzas with StitZii box liners

StitZii’s grease-absorbent pizza box liners let pizzeria owners deliver a healthier pizza and protect the environment.

As technology advances and communications platforms keep changing, the pizza business remains a people business

With a phone in every pocket, who would have guessed talking on those phones would become so passe?

Double your pizza production with Marra Forni

The double-mouth oven makes for twice the efficiency and twice the versatility.

Data breaches: A restaurant operator’s worst nightmare

When it comes to protecting your POS data from hackers and thieves, the IRS recommends following these 5 steps.

Boosting traffic to your pizzeria: Does it pay to advertise on Yelp?

Yelp’s a powerful influencer for restaurant customers, but Think Tank users say you can get a better return for your money with another ad strategy.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags