Pizza Today - November 2015 - 28
will have a minimal impact upon the
performance of the dough over the next
several days. If you opt to use more than
15 percent old dough it will impact the
performance of the new dough. Some will
say that it improves the flavor of the crust,
and that it does, much like using a wellfermented sponge or biga when making
bread; but, it comes at a price. The more
old dough that you incorporate into the
fresh dough the shorter the refrigerated
shelf life will be so you may lose a day or
more of your shelf life in the cooler, plus
due to the flavor impact (it's actually quite
good) you will need to maintain the same
addition of scrap dough with each dough
to have a consistent flavor profile from day
to day.
When it comes to managing scrap
or leftover dough I think it is a better idea
to use it to make things like garlic
knots or breadsticks that can be
made and stored for use on the
following day or days. This way your
flagship dough is never compromised in any way, and you can always
give the garlic knots or breadsticks
away as a freebie to further promote
customer relations. It is cheaper and
most of the time more effective than
buying advertising to promote a slow
day or time period.
We are a new store operation
using a dough press to form
our pizza skins. The press
is working well but we are
experiencing shrinkage of the
dough after pressing. What can
we do to eliminate or reduce
this shrinkage?
A: With few exceptions, dough
that will be opened into pizza skins
using a pizza press will need to
have some type of reducing agent
included in the dough formulation.
Dough reducing agents in common
use are based on L-cysteine, dead
yeast (glutathione) or de-ordorized
vegetable powder. Their effect upon
the dough is to relax the dough,
allowing it to be pressed to shape
without the annoying snap-back
or shrinkage after pressing. When
using these materials keep in mind
that more is not better and only use
as much as is needed to correct the
problem. In some cases using any of
these products in excess will result
in overly soft and sticky dough that
is all but impossible to handle. Also,
since they are relaxing the protein,
the refrigerated shelf life of dough
containing any of these materials
is usually limited to two days as
opposed to the normal three days or
more when it is not used. n
TOM LEHMANN is a former director
at the American Institute of Baking
in Manhattan, Kansas, and Pizza
Today's resident dough expert.
2 8 / P I Z Z AT O D AY. C O M / N O V E M B E R 2 0 1 5
http://www.dutchessbakers.com
http://www.dutchessbakers.com
http://www.PIZZATODAY.COM
Pizza Today - November 2015
Table of Contents for the Digital Edition of Pizza Today - November 2015
Pizza Today - November 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
The Right Light Fixture
One Word: Meatballs
Bar-style Pizza
Local Ad Dollars
The Shared Leadership Model
From Employee to Owner
Delivery Tech
Top 100 Pizza Companies
Pizza Today on the Road: Pizzicletta, Flagstaff, AZ
Pizza Today on the Road: Pisa Lisa, Sedona, AZ
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - November 2015 - CT1
Pizza Today - November 2015 - CT2
Pizza Today - November 2015 - Pizza Today - November 2015
Pizza Today - November 2015 - Cover2
Pizza Today - November 2015 - Commentary
Pizza Today - November 2015 - 4
Pizza Today - November 2015 - 5
Pizza Today - November 2015 - Contents
Pizza Today - November 2015 - 7
Pizza Today - November 2015 - 8
Pizza Today - November 2015 - 9
Pizza Today - November 2015 - Contributors
Pizza Today - November 2015 - 11
Pizza Today - November 2015 - Expo Spotlight
Pizza Today - November 2015 - 13
Pizza Today - November 2015 - Interact
Pizza Today - November 2015 - 15
Pizza Today - November 2015 - Conversation
Pizza Today - November 2015 - 17
Pizza Today - November 2015 - Man on the Street
Pizza Today - November 2015 - 19
Pizza Today - November 2015 - Respecting the Craft
Pizza Today - November 2015 - 21
Pizza Today - November 2015 - Trending Recipes
Pizza Today - November 2015 - 23
Pizza Today - November 2015 - Destinations
Pizza Today - November 2015 - 25
Pizza Today - November 2015 - Dough Doctor
Pizza Today - November 2015 - 27
Pizza Today - November 2015 - 28
Pizza Today - November 2015 - 29
Pizza Today - November 2015 - The Right Light Fixture
Pizza Today - November 2015 - 31
Pizza Today - November 2015 - 32
Pizza Today - November 2015 - 33
Pizza Today - November 2015 - One Word: Meatballs
Pizza Today - November 2015 - 35
Pizza Today - November 2015 - 36
Pizza Today - November 2015 - 37
Pizza Today - November 2015 - 38
Pizza Today - November 2015 - 39
Pizza Today - November 2015 - Bar-style Pizza
Pizza Today - November 2015 - 41
Pizza Today - November 2015 - 42
Pizza Today - November 2015 - 43
Pizza Today - November 2015 - 44
Pizza Today - November 2015 - 45
Pizza Today - November 2015 - Local Ad Dollars
Pizza Today - November 2015 - 47
Pizza Today - November 2015 - 48
Pizza Today - November 2015 - 49
Pizza Today - November 2015 - The Shared Leadership Model
Pizza Today - November 2015 - 51
Pizza Today - November 2015 - 52
Pizza Today - November 2015 - 53
Pizza Today - November 2015 - From Employee to Owner
Pizza Today - November 2015 - 55
Pizza Today - November 2015 - 56
Pizza Today - November 2015 - 57
Pizza Today - November 2015 - Delivery Tech
Pizza Today - November 2015 - 59
Pizza Today - November 2015 - Top 100 Pizza Companies
Pizza Today - November 2015 - 61
Pizza Today - November 2015 - 62
Pizza Today - November 2015 - 63
Pizza Today - November 2015 - Pizza Today on the Road: Pizzicletta, Flagstaff, AZ
Pizza Today - November 2015 - 65
Pizza Today - November 2015 - 66
Pizza Today - November 2015 - 67
Pizza Today - November 2015 - Pizza Today on the Road: Pisa Lisa, Sedona, AZ
Pizza Today - November 2015 - 69
Pizza Today - November 2015 - 70
Pizza Today - November 2015 - 71
Pizza Today - November 2015 - 72
Pizza Today - November 2015 - Product Showcase
Pizza Today - November 2015 - 74
Pizza Today - November 2015 - 75
Pizza Today - November 2015 - Pizza Today Yellow Pages
Pizza Today - November 2015 - 77
Pizza Today - November 2015 - 78
Pizza Today - November 2015 - 79
Pizza Today - November 2015 - 80
Pizza Today - November 2015 - 81
Pizza Today - November 2015 - 82
Pizza Today - November 2015 - 83
Pizza Today - November 2015 - 84
Pizza Today - November 2015 - The Marketplace
Pizza Today - November 2015 - 86
Pizza Today - November 2015 - 87
Pizza Today - November 2015 - 88
Pizza Today - November 2015 - 89
Pizza Today - November 2015 - 90
Pizza Today - November 2015 - 91
Pizza Today - November 2015 - 92
Pizza Today - November 2015 - 93
Pizza Today - November 2015 - 94
Pizza Today - November 2015 - 95
Pizza Today - November 2015 - 96
Pizza Today - November 2015 - Reader’s Resource
Pizza Today - November 2015 - Snapped
Pizza Today - November 2015 - Cover3
Pizza Today - November 2015 - Cover4
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