Food & Ingredients

When Your Dough Comes Out Wet and Sticky

If you don’t cross-stack your pizza dough boxes in the cooler, you’re likely to end up with a common problem: wet and sticky dough. By cross-stacking the dough boxes when you first put them into the cooler, you will allow the moisture from condensation to escape from the boxes. Related: The secrets to creating … More

this photo illustrates the role of yeast in pizza dough
Zeak's Tweaks

Understanding the Role of Yeast in Pizza Dough

All three types of yeast perform comparably and result in the same flavor profiles for pizza when used at the correct substitution levels.  Instant dry yeast (IDY), possibly the most widely used type in pizza dough, has a shelf life of one to two years at room-temperature (65° to 80°F) … More

Dough Information Center

How to Solve Your Bubble Troubles

In this past installment of the late Tom Lehmann’s column, “In Lehmann’s Terms,” from September 2016, the dough master answered a reader’s question about bubbly pizza crusts. The problem stems from the baking temperature for the type of sauce applied to the dough skin, he explained. Related: A newcomer’s guide … More