FAQs
Categories:
Dough | Crust | Par Bake | Sugar | Ovens | How To | Healthy | Oil | Take & Bake | Miscellaneous
DOUGH - (Back to top)
- What is the best method for forming pizza skins? Pg. 22, October 2008
- Do we need to use a special dough for calzones? Pg. 22, October 2008
- How do you feel about adding semolina flour to a pizza dough recipe? Pg. 20, October 2008
- What can be done to make whole-wheat crust dough that is easier to shape by hand?Pg. 20, November/December 2008
- What can be done to prevent dough from climbing up the dough hook while mixing?Pg. 18, January 2009
- Why do you recommend taking the dough directly from the mixer to the bench for cutting and balling?Pg. 18, January 2009
- Why do some dough recipes use oil and others don't?Pg. 18, January 2009
- What effect does adding water to the mixing bowl before adding flour have on the dough?Pg. 14, February 2009
- What type of surface should be used at a dough forming station?Pg. 18, March 2009
- How do I convert percentages to weights in a dough recipe?Pg. 18, April 2009
- Is high-gluten flour the same as enriched flour?Pg. 18, April 2009
- How much active dry yeast is needed to use in order to replace instant dry yeast?Pg. 18, May 2009
- How can we prevent dough blowing?Pg. 18, May 2009
- How do you calculate the amound of dough that is needed to make different sizes of pizzas?Pg. 14, June 2009
- Is there anything that can be added to dough to get a crispier bottom crust?Pg. 18, July 2009
- Why have flour prices been skyrocketing?Pg. 22, April 2008
- What can we do to mix our dough faster?Pg. 16, June/July 2007
- What size dough mixer do you recommend?Pg. 16, April 2007
- Rather than percents how do I mix dough using 40 pounds of flour?Pg. 18, Jan/Feb 2007
- How long can I hold my dough in the cooler?Pg. 20, October 2006
- Why is there so much variation in the amount of yeast called for in a dough recipe?Pg. 20, September 2006
- How do I convert to weight measurements (instead of percentages) for making a dough?Pg. 20, September 2006
- Do you have any recommendations on dough shelf-life extenders?Pg. 22, August 2006
- What is the rule for adjusting the amount of water added to the dough as a result of outside weather?Pg. 22, August 2006
- How much old dough can be added to our fresh made dough so we don't need to throw it out?Pg. 20, April/May 2006
- How much should I mix my dough??Pg. 24, March 2006
- Is there any special handling that is needed to use milk in our dough formula?Pg. 14, Jan/Feb 2006
- What are our options for using a different type of sugar in our dough and how much should we use?Pg. 14, Jan/Feb 2006
- How do I calculate the cost of my dough?Pg. 20, Nov/Dec 2005
- How do I achieve that yellow, almost orange color for my Chicago pizza?Pg. 20, Nov/Dec 2005
- With all the different speeds that vertical and spiral type mixers have, what is the correct speed to mix the dough on?Pg. 20, Nov/Dec 2005
- What do I do about dough over-rising in the cooler?
- Why is it important to have a fat encapsulated baking powder when making pizza dough?
- What is the best way to form our dough so it still looks like hand-tossed?
- What’s the best way to make an ingredient bag that we add to our flour to make our dough from?
- How much dough should we use for an 18’ pizza?
- I'd like to freeze my dough, but I don't have a clue as to how to begin.
- What do I need to make my own sub rolls using my existing pizza dough?
- What is the benefit of eggs in pizza dough?
- Is it possible to fully shape and freeze our pizza dough?
- Is there anyway to salvage dough that is past its shelf life, rather than having to throw it into the trash?
- What is the “sponge-dough” process for making pizza and other products?
- Can I let my dough balls sit at room temperature before putting them into the cooler for overnight storage?
- Is there a special coated leavening material for use in making take and bake pizza dough and how is it different from regular baking powder?
- Can you tell me how to determine what water temperature to use in order to achieve a specified dough temperature?
- Which method of dough forming works better?
- What can we do to improve the browning characteristics of our dough?
- How do you use Baker's Percent to calculate the amount of dough that might be needed to fill an order, and what’s an easy way to calculate the amount of dough that can be made from any amount of flour?
- Can you describe the use of dough forming equipment and the procedures?
- How can I achieve a chewy texture with my dough?
- I have been told that if we use brewer’s yeast, we’ll obtain a stronger, more beer-like flavor in our dough? How much brewer’s yeast?
- You always recommend plastic dough dockers. What’s wrong with metal dockers?
- How can we correct the problem of our garlic and herb-flavored dough becoming soft and hard to handle?
- Can you describe the natural process where dough rises without help from chemical leavening?
- What is the advantage of using a conditioner for my dough?
- Why is it that pizza doughs are usually under-mixed, as compared to bread doughs which are mixed more to increase gluten development?
- We make emergency dough soft and workable by using more yeast, water and oil, and by increasing the dough temperature to 95-100 degrees. Any dangers, or potential problems in this?
- If I use a conditioner, do I have to change the way I make my dough? Will it change the product that my customers are used to receiving?
- What is the advantage in using conditioners in my dough?
- We’ve been open for only about three months, but we’re already having some major problems with our dough. We can’t keep it in the cooler for more than one day, and once we bring it out and begin prepping the dough, it doesn’t last for much more than an hour. Can you tell us what we’re doing wrong?Pg. 26, March 2008
- How should I manage my dough overnight, or for up to several days in the cooler?Pg. 22, May 2008
CRUST - (Back to top)
- How can I get more, and bigger, holes in my pizza crust?Pg. 22, October 2008
- What can be done to make whole-wheat crust dough that is easier to shape by hand?Pg. 20, Nov/Dec 2008
- Is there anything that can be added to dough to get a crispier bottom crust?Pg. 18, July 2009
- To modify a thin-crust pizza dough recipe/formula to a deep-dish formula, what changes do you recommend?Pg. 18, July 2009
- What’s the secret to a crispy crust?Pg. 16, August 2007
- How do you keep whole-wheat and multi-grain crusts from coming out flat and dry?Pg. 16, May 2007
- Is it possible to make a pizza dough/crust without any oil or shortening?Pg. 20, October 2006
- For a Tex-Mex flavored crust, what’s the secret to getting a good corn chip flavor?Pg. 20, April/May 2006
- We are wanting to get our crust to color up better and faster during baking but we don’t want to get a sweeter tasting crust by adding more sugar to the dough, what can we do?Pg. 21, April/May 2006
- We buy frozen dough balls for making our crusts. How can we make them taste better?Pg. 21, April/May 2006
- How can we prevent the mold growth on our crusts that have been in our cooler for a week?
- How do you go about lowering the carbohydrate content in a pizza crust?
- How can I get my crust to develop a darker color during baking?
- What can I do to get a more consistent crust color over the life of my dough?
- Why is cornmeal occasionally used on the bottom of some pizza crusts, but not on the bottom of others?
- What can I do to get a more consistent crust color over the life of my dough?
- I refrigerate my dough over three days but can’t always get good browning color. What can I do to get a more consistent crust color?
PAR BAKE - (Back to top)
- What can be done to keep the moisture in the sauce from seeping into the crust when making pizzas on par-baked crusts?Pg. 21, Nov/Dec 2008
- Can we par-bake our garlic knots to help speed up the turn around time on them?Pg. 16, June/July 2007
- Why do I hear so much negativity regarding the use of par-baked pizza crusts?
SUGAR - (Back to top)
- What's the difference between regular white table sugar and brown sugar?Pg. 22, November/December, 2007
- Will adding sugar cause our sauce to scorch during baking?
OVEN - (Back to top)
- How do I choose the right oven?Pg. 18, September, 2009
- What is mapping an oven hearth for temperature? Pg. 20, October, 2006
- Why doesn’t our new conveyor ovens bake pizzas as crispy as our old deck ovens?
- Is it possible to get New York-style pizza characteristics when using one of the new conveyor ovens?Pg. 24, January/February, 2008
- I’ve been reading and hearing a lot about some of the new conveyor ovens being able to bake pizzas in less than five minutes. What is your opinion about this?Pg. 24, January/February, 2008
HOW TO - (Back to top)
- How to make: French Bread and rolls, Italian Pg. 24, October, 2007
- How to make: Tuscan Bread Dough Pg. 16, September, 2007
HEALTHY - (Back to top)
OIL - (Back to top)
- Does it really make any difference what type oil I use when I make my pizza's dough? Pg. 22, Nov/Dec, 2007
- What causes cheese to oil so badly? Pg. 24, August, 2007
- How much butter should we use to replace the vegetable oil in our dough formula? Pg. 14, Jan/Feb, 2006
TAKE and BAKE - (Back to top)
MISC. - (Back to top)
- How can I deliver perfect slices every time? Pg. 24, September, 2008
- What's the secret to getting pizza slices properly cooked within a reasonable amount of time when using fresh toppings? Pg. 22, October, 2008
- Is there anything we can do to help reduce the cost of olive oil? Pg. 14, February, 2009
- What makes Hearth Bake Disks from Lloyd different that similar baking pans? Pg. 14, February, 2009
- How can I get the centers of my pizzas to bake better? Pg. 18, March, 2009
- Should fresh sliced tomato be added before or after baking for best flavor and texture? Pg. 18, March, 2009
- What type of surface should be used at a dough forming station? Pg. 18, March, 2009
- We sell pizzas from a trailer, and we get a lot of requests for a dessert pizza. We don’t have much room or storage space, so how can we make a fast, easy dessert pizza without having to inventory a lot of extra ingredients? Pg. 26, Jun/July, 2008
- We want to make a chicken-topped pizza, but we don’t want to use a regular red sauce. What do you recommend? Pg. 26, Jun/July, 2008
- Due to the small size of my business, I don’t want to get involved in making my sauce from scratch. Are there any really good ready-made sauces? Pg. 26, Jun/July, 2008
- Are there any advantages of wood peels versus metal peels? Pg. 18, Jan/Feb, 2007
- Why do some recipes call for more yeast than others and what is the proper amount? Pg. 20, September, 2006
- What is the best way to determine the correct mixing time with a new mixer?
- How do I get rid of gum line in my pizza? Best prevention method? Pg. 18, Nov/Dec, 2006
- Are Kosher salts better for flavor than regular salt? Pg. 22, August, 2006
- We’re thinking of making wheat or whole wheat grilled calzones. I’ve read about making grilled pizzas, but what about calzones? Pg. 24, Jan/Feb, 2008
- We want to start making personal pan pizzas, but we’re put off by the high cost of the pans; do you have any suggestions? Pg. 26, March, 2008
