Q: We switched to an air impingement oven but can’t get a good, balanced bake between the top and bottom of our pizzas. Why?   A: Your question is a fairly common one. I assume you’ve already worked with the baking time and temperature and made sure the oven … More

Q: What is dough docking, and why is it important?   A: There are misconceptions regarding just what dough docking is and how it works to help control bubbling of the dough. Done correctly, docking is pretty effective at reducing the bubble formation in the dough, but done incorrectly, much … More

Q: We open our dough balls on a wood surface. After we wash it, the surface gets rough and needs to be sanded to maintain its smoothness. How can we solve this problem? A: The wood surface should not be washed in the conventional way. Ordinary washing causes the … More

I get a lot of questions about why dough balls “blow” after being placed in the cooler for extended holding/cold fermentation. The reason is either due to excessive yeast or a temperature control/dough management issue. But in only a handful of instances have I ever been able to attribute … More

What changes do I need to make to my dough formula and procedure for a take-and-bake pie?   To make a pretty decent take-and-bake pizza using your existing formula, you just need to make the following changes: 1. Reduce the dough absorption by 2% compared to what you use for your … More

Q Is there any benefit to adding eggs to my pizza dough?   A Pizza makers have been adding eggs, either whole eggs or egg whites, to their doughs for many years—and for different reasons. Whole eggs can provide better browning characteristics and, to some extent, even deliver a richer flavor. … More

Q How can we keep our pizzas from sticking to the peel?   A There are several things you can do about this problem, but start by making sure you’re using the right peel. Pizza peels come in two styles: metal and wood/composite. The wood/composite peel is the correct peel to … More