Dough Information Center

Adding Yeast to Your Dough Mix

Q: What’s the best way to add yeast during the dough mixing process?​ A: Lately I’ve been getting a lot of questions about the basics of dough production. In the coming months, I plan to address many of these questions, one at a time, in this space. Yeast is an essential … More

Dough Information Center

Adding a Breakfast Item to Your Menu

Q: We have a small store in a high-traffic location and would like to offer an early-morning breakfast item. Any suggestions? A: How about a small, individual-size breakfast pizza or breakfast calzone? To make a breakfast pizza, size your dough to make a 6” or 8” pizza (thin crust … More

Dough Information Center

From Thin-Crust to Deep-Dish

QUESTION:  Can you offer any tips on how to convert my thin-crust pizza dough to a deep-dish dough?   ANSWER: Last month we tackled the pesky problem of tough, chewy deep-dish crusts. So it makes sense to delve a little deeper into the deep-dish dilemma: How do you add … More

Dough Information Center

Creating a lighter deep-dish pizza crust

QUESTION:  Our deep-dish pizzas are too tough and chewy. What’s the secret to a light, tender deep-dish crust?   ANSWER: This problem can be addressed in a number of ways. One way would be to add enough reducing agent—such as L-cysteine, glutathione or protease enzyme—to the dough to sufficiently … More