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

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

Q: We seem to have more problems with bubbly pizza crusts when we use our white sauce, buffalo sauce, BBQ sauce or even no sauce, compared to our marinara sauce. We wind up frequently having to remake those pizzas. What are we doing wrong? A: Sauce can certainly have … More

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

Q Why do some pizza makers prefer instant dry yeast (IDY) over other types of yeast?   A Actually, there is little difference between instant dry yeast, active dry yeast (ADY) or compressed/fresh yeast. For me, it all boils down to convenience. Instant dry yeast (IDY) has a long … More

Q How do I know when my dough has been properly mixed?   A The easiest way is to use the dough’s appearance as a guide. At first, it will have a rough, dull, almost dark appearance; as you continue mixing, it takes on a smoother look, and the … More

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 Our customers have complained about the overly wide edge of our pizza crusts. We’ve tried docking them closer to the edge, but that doesn’t seem to help. Any suggestions? A This is a common problem for inexperienced pizza makers who stretch their dough by hand. They tend to … More

Q I keep having problems with bubbles in my refrigerated dough. What am I doing wrong?   A Preparing refrigerated dough for use is a crucial step in the pizza making process. If it’s done wrong, your oven tender will develop a needless attraction to the bubble popper. After … More