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

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

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

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