Questions, Questions, So Many Questions: As most of you know, I'm an active participant at the PMQ Think Tank. I receive many questions both through the Think Tank and through participation in other pizza related web sites, and direct e-mail correspondence. Much of this correspondence is regarding production or quality … More

In the last issue I said that I would explain more of the advantages to expressing our pizza dough formulas in Baker's Percent. Previously, I explained how to convert a formula from Baker's Percent to a working formula in weight measures, and also how to express ingredient weights as Baker's … More

Question: I'm producing my thick crust pizzas using a par-baked crust I make. I'm having a problem with the crust not browning very well when it is baked in our oven as a complete pizza. Answer: There are several things that might be responsible for the crust not browning properly … More

Take and Bake pizza has been with us for many years now, we just never recognized it for what it was. At one time customers would ask us to only partially bake the pizza for them, so they could finish it off in their oven at home. Then came the … More

QUESTION: We are trying to make a New York style pizza, but we have yet to be able to achieve the chewy texture. We have tried mixing the dough more and less, but to no effect. We have even tried increasing and decreasing the amount of water we add to … More

QUESTION: I refrigerate my dough and use it over a three-day period. After two days, I do not get the good browning of the crust that I got on the first day. I've tried increasing the sugar, but then the crust gets too dark on the first day if I … More