Dough presses may require changes to your dough formula

Planning to add a dough press to your operation? You’ll probably need a softer, more extensible dough.


Q: We’re expanding our operation and may need to use a dough press instead of stretching our dough by hand. Will we have to make any changes to our dough formula?


A: If you’re planning to use a press, you’ll need to work with a very soft and extensible dough to prevent tears or excessive snapback once the press head is raised from the platen. Unfortunately, that means you may have to make some modifications to your dough formula, although the changes aren’t really drastic.

For starters, if you use standard pizza flour with 12% to 14% protein content, your dough needs to have an absorption rate of about 60% to 65% to allow moisture flow during the pressing process. Flours with lower protein content will require a lower absorption rate.

To address the problem of snapback and shrinkage, the best course of action is to add a reducing agent—such as L-cysteine, glutathione (also known as dead yeast) or deodorized vegetable powder. Since many customers are concerned about additives these days, I recommend using glutathione so that, if anyone asks about the ingredients in your crust, you can truthfully say that you use yeast without scaring customers away with a name that sounds like a laboratory chemical.

Finally, adding some oil or fat to the dough formula promotes dough spread during pressing, thus eliminating tearing of the dough/skin. I have found that the addition of 2% to 4% fat to the dough formula works quite well.

If you use enough reducing agent in your formula, it’s possible that you will be able to start pressing dough balls just a few hours after mixing. However, you’ll get a better, rounder shape—with the potential for a better-tasting crust—if you allow the dough to ferment in the cooler for 24 to 36 hours before pressing. Aside from these changes, no other modifications need to be made to your dough when using a dough press.

Next month, I’ll take a closer look at dough presses themselves and try to help you determine how to choose the right type of press for your operation. 


Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef’s Corner: Pizzaiolo and rock musician Mick Mahan hits us with his best pizza shot.

In this exclusive Q&A, Pat Benatar’s bassist, owner of Parma Pizzeria Napoletana, talks about his love for all pizza styles and serving pies to rockers from REO Speedwagon, Toto and more.

Astoria: Pizza and espresso are a match made in Italy

Nothing compliments an Italian dessert like a well-made espresso or specialty coffee drink made with Astoria espresso machines.

Season’s eatings: How to harvest a bumper crop of profits throughout the year

Stuck in a rut? Start using fresh, local and seasonal ingredients to rejuvenate your pizzeria’s menu while keeping your food dollars in the community.

5 effortless ways to improve your digital menu board and sell more pizza

With digital signage, your customers can see your menu in larger-than-life living color. Here’s how to use them to increase your sales and improve customer service.

The 2018 Pizza Power Report: A State-of-the-Industry Analysis

To stay competitive in the pizza business in 2018, independents will have to meet customers’ growing demand for speed, customization, delivery and convenience.

10 or 12? Advice on portion sizes for wing offerings

Will a six-count snack deal fly, and what’s the next step up from there?

Italian certified ingredients dominate the conversation at World Pizza Forum

PMQ's Missy Green takes a deeper look at the "Made in Italy" phenomenon.

What's Your Story? A pair of successful restaurateurs find a higher purpose with Little Box Pizza

This new concept with a conscience uses the power of pizza and small business ownership to turn lives around.

Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags