Q Can you offer some tips for mixing and handling yeast prior to adding it to dough?​   A I’ve seen many cases of improper yeast management. One pizza maker mixed his instant dry yeast (IDY) in cold water and let it stand for 10 minutes before adding it … More

Q Last summer, we had to use ice to keep our dough from getting too hot during the mixing process, but the dough always came out sticky. Can you recommend a fix?   A The stickiness comes about when the added ice melts so late in the mixing cycle … More

Q: We’d like to add calzones to our menu. Can we use our regular pizza dough, or do we need to make special dough just for the calzones? A: Some industry experts recommend a different dough for calzones—typically a richer one made with eggs and a higher fat level—but … More

Q What’s the best hot press for my operation?   A Last month, we considered how using a dough press might require changes to your dough formula. Now let’s talk about the hot press itself. The hot press utilizes heat to improve the pressing of the dough and to form a … More

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 … More

Q Pizzaioli use baker’s percentage to formulate dough, but is there any way to express a sauce formula in percentages?   A Yes, there is a way to express a sauce formula in percentages. With dough, the percentages are based on the total flour weight, whereas the percentages for … More

Q: I’m having problems with my dough’s water absorption rate, even though I’m using the same ingredients I always used. What could be causing this?   A: Year in and year out, we add a measured amount of water to the mixing bowl, add a specific quantity of flour … More