Dough Information Center

Solving the soggy pizza problem

QUESTION: We have been struggling with soggy pizzas and soft crusts for some time now. No matter what we do, we can’t fix the problem. We bake our pies in deck ovens at 550°F, and we probably use more toppings than we should, but that’s what our customers want. … More

Dough Information Center

From the screen to the deck

QUESTION: Why are some pizzas baked right on the oven deck while others are first baked on a screen and then finished on the deck?   ANSWER: Many pizza makers prep the pizza skin on a screen, bake it in the oven for a couple of minutes on the … More

Dough Information Center

Tips for using a hot press

QUESTION: We use a hot press with a heated top and bottom to form our crusts/pizza skins. What are the best top and bottom temperatures for pressing our dough? ANSWER: The heat from the top and bottom press plates helps to relax the dough for improved pressing characteristics with … More

Dough Information Center

Tips for a faster slice

QUESTION: We have an opportunity to open a pizza shop in a mall food court. The store will be small, and we would like to sell pizza by the slice. In your opinion, what is the best way to ensure the fastest turnaround on orders when dealing with slices? ANSWER: … More

Dough Information Center

How to freeze pizza dough

QUESTION: Can I freeze my pizza dough? ANSWER: Yes, pizza dough can definitely be frozen, but it cannot be frozen indefinitely. There are three very different dough freezing methods. Mechanical blast freezing employs temperatures between -20°F and -35°F, combined with an airflow of 600 to 800 linear feet per minute. … More

Dough Information Center

Creating a Pretzel Pizza Crust

QUESTION: What’s the secret to a good pretzel pizza crust? ANSWER: Lately, everyone’s talking about pretzel this and pretzel that. Pretzel buns for hamburgers and hot dogs are all the rage. I was recently asked how to make pretzel breadsticks, too. Since pizza dough is so similar to pretzel dough, … More

Dough Information Center

The Perils of Mexican Flour

QUESTION: I recently experimented with some flour that was imported from Mexico, but I soon realized something was dreadfully wrong. When we brought the dough out of the cooler after only 18 hours, it was very wet and almost soupy. Assuming we’d made a scaling error, we tried again, but … More

Dough Information Center

Creating a Crispy Cracker Crust

QUESTION: I read somewhere that you developed a thin Chicago-style cracker crust that maintains a crispy texture throughout the entire bottom of the pizza, not just the corners of slices. What is the best way to achieve that level of crispiness? ANSWER: We developed this method a good number of … More

Dough Information Center

Adding a Take-and-Bake Option

QUESTION: We want to offer a take-and-bake pizza option. What changes will we need to make to our dough formula and procedure? ANSWER: You can make a pretty decent take-and-bake pizza using your existing formula with the following changes: Reduce the dough absorption by 2% compared to what you use for your … More

Dough Information Center

How to Minimize Snap-Back

QUESTION: We have been pressing out dough skins, but they keep snapping back. What are we doing wrong? ANSWER: In order to form a pizza skin using a dough press, you must have a very soft and relaxed dough. For starters, if you are using a high-protein/high-gluten flour, you might … More

Dough Information Center

Secrets of a Great White Pizza

QUESTION: I want to add a white pizza to my menu. I know there are a lot of different cheese-blend combinations out there. What are your personal favorites? ANSWER: My all-time favorite white pizza is made with a light application of Alfredo sauce in place of the standard tomato-based sauce. … More