Pizza Today - June 2024 - 25

actions will result in an increase in dough
fermentation that will weaken the wheat
fl our proteins and result in a softer, more
extensible (less elastic) dough that exhibits
less of a tendency to snap-back.
3. Dough absorption. In some cases
where only a slight amount of snap-back
needs to be addressed, a slight increase of
two to fi ve percent in dough absorption
might be suffi cient to address the problem
without any other changes being necessary.
4.
Reducing agents. Reducing
agents are ingredients that act on the fl our
proteins by breaking them down or weakening
them. Some will even destroy/denature
the proteins entirely. Reducing agents
are what one might call the " silver bullet "
or " magic ingredient " when it comes to
excessive dough snap-back or memory.
Th ese are ingredients that you just add to
the dough formulation and - poof! - no
more snap back.
What do I do if I ruin my batch of
pizza dough?
Blowing a batch of dough happens.
What's important is that you have a plan
in place to replace the pizza dough that
has blown and maintain pizza service
with the best pizza dough. Th at is where
emergency dough comes in.
Th e late Dough Doctor Tom Lehmann
provided a blueprint for you to create an
emergency dough fast. " Every shop should
have an emergency dough formula and
procedure tucked away for these not-sospecial
moments, " Lehmann said. " I like
to make my emergency dough from my
regular dough formula because I'm already
familiar with it. Still, we need to make
a few changes to our dough formula to
allow it to be made quickly and be ready
for making pizza skins in not much more
than two hours. "
He continues, " I have found that
increasing the yeast content to double
the normal level helps to speed things
up a bit. Increasing the fi nished dough
temperature to something in the 90 to
95 F range really helps to get the dough
on line within the two-hour time limit
as well. Th e quickest way to do this is to
just increase the temperature of the water
that you are adding to the dough by 15
F (assuming you are presently targeting
a fi nished dough temperature of 80 to 85
F). If you are not targeting your fi nished
dough temperature in that range, give it
your best estimation for water temperature
to get your dough to come from the
mixer within 90 to 95 F.
I also like to have a bag of reducing
agent, such as PZ-44, on hand for these
occasions. By including a reducing agent
in the emergency dough formulation,
you will have a greater assurance that the
dough will handle well without excessive
snap-back during the forming procedure. "
Th ere is more on creating an emergency
dough in our Troubleshooting Your Pizza
Dough Hub at PizzaToday.com.
Be sure to bookmark the Troubleshooting
Your Pizza Dough Hub at PizzaToday.com
and visit often as we will
continue to do add dough problems to the
resource.
http://www.PizzaToday.com http://www.PizzaToday.com http://www.PizzaToday.com http://www.univexcorp.com

Pizza Today - June 2024

Table of Contents for the Digital Edition of Pizza Today - June 2024

Pizza Today - June 2024 - CT1
Pizza Today - June 2024 - CT2
Pizza Today - June 2024 - Cover1
Pizza Today - June 2024 - Cover2
Pizza Today - June 2024 - 3
Pizza Today - June 2024 - 4
Pizza Today - June 2024 - 5
Pizza Today - June 2024 - 6
Pizza Today - June 2024 - 7
Pizza Today - June 2024 - 8
Pizza Today - June 2024 - 9
Pizza Today - June 2024 - 10
Pizza Today - June 2024 - 11
Pizza Today - June 2024 - 12
Pizza Today - June 2024 - 13
Pizza Today - June 2024 - 14
Pizza Today - June 2024 - 15
Pizza Today - June 2024 - 16
Pizza Today - June 2024 - 17
Pizza Today - June 2024 - 18
Pizza Today - June 2024 - 19
Pizza Today - June 2024 - 20
Pizza Today - June 2024 - 21
Pizza Today - June 2024 - 22
Pizza Today - June 2024 - 23
Pizza Today - June 2024 - 24
Pizza Today - June 2024 - 25
Pizza Today - June 2024 - 26
Pizza Today - June 2024 - 27
Pizza Today - June 2024 - 28
Pizza Today - June 2024 - 29
Pizza Today - June 2024 - 30
Pizza Today - June 2024 - 31
Pizza Today - June 2024 - 32
Pizza Today - June 2024 - 33
Pizza Today - June 2024 - 34
Pizza Today - June 2024 - 35
Pizza Today - June 2024 - 36
Pizza Today - June 2024 - 37
Pizza Today - June 2024 - 38
Pizza Today - June 2024 - 39
Pizza Today - June 2024 - 40
Pizza Today - June 2024 - 41
Pizza Today - June 2024 - 42
Pizza Today - June 2024 - 43
Pizza Today - June 2024 - 44
Pizza Today - June 2024 - 45
Pizza Today - June 2024 - 46
Pizza Today - June 2024 - 47
Pizza Today - June 2024 - 48
Pizza Today - June 2024 - 49
Pizza Today - June 2024 - 50
Pizza Today - June 2024 - Cover3
Pizza Today - June 2024 - Cover4
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