Pizza Today - June 2018 - 28

the fermentation rate of the dough can be
faster or slower than anticipated, resulting in
problems opening the dough balls into skins
(or even the "blowing" of dough balls in the
cooler).
But if I use the same water temperature
all the time, won't my doughs always be the
same temperature? No, differences in the
flour temperature and room temperature will
impact the finished dough temperature, as
will mixing multiple doughs back to back

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(the bowl is warmed/heated from mixing the
previous dough, resulting in the next dough
being warmer).
So what is the best finished dough temperature? That's an impossible question to
give a hard and fast answer to because there
are so many different methods of dough
management. There are also differences in
the coolers many of us store the dough in.
A good starting point is 75 F to 80 F when
using a walk-in cooler and 65 F to

70 F when using a reach-in cooler. The
reason for the difference in temperature
here is due to the difference in cooling
efficiency when a walk-in cooler is used
over a reach-in cooler.
ONCE WE KNOW WHAT OUR DESIRED
FINISHED DOUGH TEMPERATURE IS,
how do we maintain it for every dough?
There are three ways. The easiest one is
to simply monitor the finished dough
temperature and make adjustments to the
water temperature to help maintain our
targeted temperature. In this case, it is
suggested that the water temperature be
adjusted in 5 F increments to give about
a 2 F change in finished dough temperature.
Another method is to subtract the
flour temperature from the number 145.
This will give you the water temperature
needed to give a finished dough temperature in the 80 F to 85 F range; you
can then make a final adjustment to the
water temperature to give you the desired
finished dough temperature.
The last procedure requires a little
math, but it is also generally the most
accurate method for determining the
water temperature needed to achieve
a desired finished dough temperature.
This is referred to as the "calculation
for desired water temperature." The
three factors taken into account for this
calculation are flour temperature, room
temperature and friction factor. The flour
and room temperature are self-explanatory. The friction factor is a number used
to account for the warming of the dough
due to the friction created between the
bowl and the dough during the mixing
process. While the friction factor can
be highly variable due to differences in
mixer type, mixing speed, mixing time,
dough absorption and dough size relative
to bowl size, we will limit ourselves to the
more commonly used planetary design
mixers using 60- to 80-quart size bowls
and doughs based on 40 to 50 pounds of
total flour weight. Years of mixing pizza
doughs of this size have shown that you
can use the number 35 for the friction
factor and not be too far off with your
final water temperature calculation. The
calculation for desired water temperature
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Pizza Today - June 2018

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