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
Restaurants & Bars
Can par-baked crusts save time during rush periods?
Q We want to increase our volume, so we were thinking about prebaking our dough until it’s lightly browned and setting it aside for later use when we get really busy. This would reduce baking time and allow us to make more pizzas in rush periods. Is this a … More
Restaurants & Bars
Tired of cross-stacking your dough boxes? Tom “The Dough Doctor” Lehmann has an alternative you might like better.
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. 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 … More
Restaurants & Bars
Pizza-making tip: How to prevent the dreaded cheese slip
Q Our customers occasionally complain about the cheese sliding off their pizzas when they take a bite. How do we prevent this? A Research has identified several factors responsible for the dreaded cheese slip. They include: 1. Too much sauce. In this case, the cheese is practically floating … More
Restaurants & Bars
What causes speckled pizza dough—and how to solve the problem.
Q We recently made dough that came out speckled. Otherwise, it performed normally, and the crust didn’t taste any different. What happened? A Speckling is caused by one of two factors. If you added a blend to the flour for vitamin and mineral enrichment, the speckling might be … More
Restaurants & Bars
Why undermixing your pizza dough isn’t as bad as it sounds
Q How do you know if your dough has been mixed long enough? A Pizza dough that’s mixed at a pizzeria and refrigerated for use over the next few days is typically mixed just long enough for the dough to develop a smooth-looking skin. (Pizza dough doesn’t require … More
Restaurants & Bars
Make a more durable take-and-bake pizza with Tom Lehmann’s tips
Q We want to start offering a take-and-bake option on our menu. What should we keep in mind? A Your greatest challenge will be making a pizza that is “consumer-proof,” one that will perform at a satisfactory level even if the consumer doesn’t bake it for several days or bakes … More
Archives
Go For The Dough – Grain Craft Upright Neapolitan Dough
PMQ and Pizza TV chef Brian Hernandez demonstrates how to make a wood-fired Napoletana style dough recipe using Grain Craft's Upright flour. Sponsored content. … More
Restaurants & Bars
Tip from the Dough Doctor: How to convert bakers percent to weight measures in your dough formula
Q How do I change a dough formula expressed in percentages to one based on weight measures? A I hear this question a lot, but I don’t mind explaining it to anyone who doesn’t understand the bakers percent. By showing a dough formula in bakers percent, we can … More
Restaurants & Bars
A need for speed: Tom Lehmann explains why you should not let your pizza dough rest after mixing
Q Why do you recommend always taking the dough from the mixer directly to the bench for immediate cutting and balling? Why not let the dough rest for an hour before cutting? A Keep in mind that, while your dough is resting after being mixed, it’s also fermenting, … More
Dough Information Center
Don’t underestimate the importance of temperature control in pizza dough fermentation
Q Why is it important to control dough temperature during mixing and kneading? The finished dough is headed for the refrigerator anyway, right? A Finished dough temperature is important for several reasons. Once the dough has been mixed, it should be taken directly to the bench for scaling and balling … More
Restaurants & Bars
Try this can’t-miss formula to create the perfect dough for your coal-fired pizza recipe
Q We’re opening a new location in four weeks, and I’m in need of help. I’m looking for a really good dough formula for coal-fired pizza. I would like to use 50-pound bags of flour per batch. Please help me out! A Here is a dough formula that … More