Pizza Today - December 2015 - 28

T

hey say that variety is the spice
of life, and it is no different with
pizza. While your customers
may love your present offering, they might
also be interested in something a little
different from your mainstream pizza. It's
easy to change the toppings to make a different presentation, but it's still just your
regular pizza. What we're discussing here
today is remaking your entire pizza into a
different style with minimal effort.
If you don't offer thick-crust pizza, now
might be the time. In my simplistic view,
I see only two types of thick-crust pizzas
that can be categorized into a number of
different styles. The two basic versions are
what I like to refer to as "thick crust" and
"deep-dish pizza." The difference is that
the thick crust is made without the need
of a pan while the deep-dish needs to be
baked in a pan. This is important since not
everyone has a supply of deep-dish pans,
nor do they want to make the investment in the number of pans that they'll
ultimately need. With that said, let's get
started.

2 8 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 5

When changing a dough over
from thin crust to thick crust, you

might need to adjust the absorption if
you are making a cracker-type dough. A
good dough absorption is in the 55- to
60-percent range. And, to help with the
proofing of the dough, doubling the yeast
level is a good place to start. If your formula contains oil or shortening, that can
be doubled as well. Or just add between
four and six percent oil or shortening to
the dough. Mix the dough in your normal
manner, but increase your thin-crust
scaling weight by 50 percent and then
manage the dough in your normal manner keeping in mind that you will most
likely get the best crust performance from
dough that has been cold fermented for
48 to 72 hours.
After the fermentation period, remove
the dough from the cooler and allow it to
warm at room temperature to 50 F. Then
open it into the same size as you do your
thin-crust pizza. Place the opened dough
skin on an oiled pizza screen, lightly brush
the top of the skin with oil and set aside

to proof/rise for 30 to 70 minutes. The
longer the proofing time, the higher
the finished crust will be. After the
dough has proofed, remove it from
the screen and place it on a prep-peel
for baking on the oven deck, or place
it on another screen if you bake on
screen. Do not leave it on the screen it
was proofed on. The dough will bake
into the screen openings, making
removal all but impossible. The
proofed pizza skin is now ready to
dress in your normal manner using
the same amount of sauce, cheese and
toppings that you would otherwise
use on a thin-crust pizza of the same
diameter.
Due to the vast difference in ovens
and temperatures used to bake thincrust pizzas you will need to experiment with baking times and possibly
temperature to get the best finished
bake on your thick-crust pizzas. If you
are using an air impingement oven
there is a good chance that no adjustments to time or temperature will be
needed. But if you use a deck or stone
hearth oven, starting the pizza out on
the deck for a couple of minutes and
then finishing it on a screen generally works well with no change in
temperature required. The best part of


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Pizza Today - December 2015

Table of Contents for the Digital Edition of Pizza Today - December 2015

Pizza Today - December 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Server Shadowing
Trending Toppings
Research & Development
Child Labor Laws
2016 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - December 2015 - CT1
Pizza Today - December 2015 - CT2
Pizza Today - December 2015 - Pizza Today - December 2015
Pizza Today - December 2015 - Cover2
Pizza Today - December 2015 - Commentary
Pizza Today - December 2015 - 4
Pizza Today - December 2015 - 5
Pizza Today - December 2015 - Contents
Pizza Today - December 2015 - 7
Pizza Today - December 2015 - 8
Pizza Today - December 2015 - 9
Pizza Today - December 2015 - Contributors
Pizza Today - December 2015 - 11
Pizza Today - December 2015 - Expo Spotlight
Pizza Today - December 2015 - 13
Pizza Today - December 2015 - Interact
Pizza Today - December 2015 - 15
Pizza Today - December 2015 - Conversation
Pizza Today - December 2015 - 17
Pizza Today - December 2015 - Man on the Street
Pizza Today - December 2015 - 19
Pizza Today - December 2015 - Respecting the Craft
Pizza Today - December 2015 - 21
Pizza Today - December 2015 - Trending Recipes
Pizza Today - December 2015 - 23
Pizza Today - December 2015 - Destinations
Pizza Today - December 2015 - 25
Pizza Today - December 2015 - Dough Doctor
Pizza Today - December 2015 - 27
Pizza Today - December 2015 - 28
Pizza Today - December 2015 - 29
Pizza Today - December 2015 - Server Shadowing
Pizza Today - December 2015 - 31
Pizza Today - December 2015 - 32
Pizza Today - December 2015 - 33
Pizza Today - December 2015 - Trending Toppings
Pizza Today - December 2015 - 35
Pizza Today - December 2015 - 36
Pizza Today - December 2015 - 37
Pizza Today - December 2015 - Research & Development
Pizza Today - December 2015 - 39
Pizza Today - December 2015 - 40
Pizza Today - December 2015 - 41
Pizza Today - December 2015 - Child Labor Laws
Pizza Today - December 2015 - 43
Pizza Today - December 2015 - 44
Pizza Today - December 2015 - 45
Pizza Today - December 2015 - 46
Pizza Today - December 2015 - 47
Pizza Today - December 2015 - 2016 Menu Guide
Pizza Today - December 2015 - 49
Pizza Today - December 2015 - 50
Pizza Today - December 2015 - 51
Pizza Today - December 2015 - 52
Pizza Today - December 2015 - 53
Pizza Today - December 2015 - 54
Pizza Today - December 2015 - 55
Pizza Today - December 2015 - 56
Pizza Today - December 2015 - 57
Pizza Today - December 2015 - 58
Pizza Today - December 2015 - 59
Pizza Today - December 2015 - 60
Pizza Today - December 2015 - 61
Pizza Today - December 2015 - 62
Pizza Today - December 2015 - 63
Pizza Today - December 2015 - 64
Pizza Today - December 2015 - 65
Pizza Today - December 2015 - 66
Pizza Today - December 2015 - 67
Pizza Today - December 2015 - 68
Pizza Today - December 2015 - 69
Pizza Today - December 2015 - 70
Pizza Today - December 2015 - 71
Pizza Today - December 2015 - 72
Pizza Today - December 2015 - 73
Pizza Today - December 2015 - 74
Pizza Today - December 2015 - 75
Pizza Today - December 2015 - 76
Pizza Today - December 2015 - 77
Pizza Today - December 2015 - 78
Pizza Today - December 2015 - 79
Pizza Today - December 2015 - 80
Pizza Today - December 2015 - 81
Pizza Today - December 2015 - 82
Pizza Today - December 2015 - 83
Pizza Today - December 2015 - 84
Pizza Today - December 2015 - 85
Pizza Today - December 2015 - 86
Pizza Today - December 2015 - 87
Pizza Today - December 2015 - 88
Pizza Today - December 2015 - Product Showcase
Pizza Today - December 2015 - 90
Pizza Today - December 2015 - 91
Pizza Today - December 2015 - Pizza Today Yellow Pages
Pizza Today - December 2015 - 93
Pizza Today - December 2015 - 94
Pizza Today - December 2015 - 95
Pizza Today - December 2015 - 96
Pizza Today - December 2015 - 97
Pizza Today - December 2015 - 98
Pizza Today - December 2015 - 99
Pizza Today - December 2015 - 100
Pizza Today - December 2015 - The Marketplace
Pizza Today - December 2015 - 102
Pizza Today - December 2015 - 103
Pizza Today - December 2015 - 104
Pizza Today - December 2015 - 105
Pizza Today - December 2015 - 106
Pizza Today - December 2015 - 107
Pizza Today - December 2015 - 108
Pizza Today - December 2015 - 109
Pizza Today - December 2015 - 110
Pizza Today - December 2015 - 111
Pizza Today - December 2015 - 112
Pizza Today - December 2015 - Reader’s Resource
Pizza Today - December 2015 - Snapped
Pizza Today - December 2015 - Cover3
Pizza Today - December 2015 - Cover4
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