Dough Information Center

Solving the Mystery of Blown Dough

Blown pizza dough is usually a problem of temperature control or dough management. Keeping your dough boxes cross-stacked for the right amount of time in the cooler can help prevent the problem. Related: How to minimize snap-back in your pizza dough Q: What’s the cause of blown dough? A: I … More

Food & Ingredients

Get Sauced: A Spritz Here, a Drizzle There!

The right finishing sauce can add extra flavor or eye appeal to your artisanal pizzas. From spicy honey to chili maple syrup, try these ideas to amp up your flavor profile without struggling with super-complex applications. Recipe of the Month: The Popeye Pizza from Chef Michael LaMarca By Tracy Morin … More

Food & Ingredients

When Your Dough Comes Out Wet and Sticky

If you don’t cross-stack your pizza dough boxes in the cooler, you’re likely to end up with a common problem: wet and sticky dough. By cross-stacking the dough boxes when you first put them into the cooler, you will allow the moisture from condensation to escape from the boxes. Related: The secrets to creating … More

Recipes

Recipe of the Month: The Grandma Pizza from Grandé Cheese

Sponsored by Grandé Cheese Ingredients: 8-oz. pizza dough ball, slacked 9 oz. (9 slices) Grande Avorio Fresh Mozzarella, sliced 5 oz. plum tomatoes, hand-crushed 3 oz. tomato sauce, prepared 2½ oz. olive oil, divided ¼ oz. basil, chopped Grande Romano cheese, grated, to taste Sea salt, black pepper and oregano, … More

Billy Manzo

Solving the Double Zero Equation

It takes more than 00 flour to do Neapolitan-style pizza the right way, says the owner of Federal Hill Pizza. You need to make sure you understand the flour you’re using as well as the intricacies of your pizza oven. Related: By Billy Manzo Jr., Photos by ERB Photography I have … More