Pizza Today - March 2016 - 28
the other dry ingredients right on top of the
flour. Don't worry, as the
agitator moves it will
thoroughly incorporate
all of those dry ingredients into the flour and
you will achieve uniform
dispersion throughout
the dough.
Blending the yeast,
salt, sugar and oil
into the water is
another thing that I tend
to see done frequently.
Again, this serves no real
benefit to the quality
of the dough. In fact,
it might even adversely
affect the quality. When
the yeast, salt, sugar and
oil are blended together
there are two concerns.
One is that if the doughmaking process should
be interrupted before the
flour is added and mixing
begins, there could
potentially be some damage done to the yeast.
This reduces its ability to give consistent fermentation, which can impact
how the dough rises in the oven and
how it opens into pizza skins.
It is interesting to observe that when
the oil is mixed with the water, as
soon as the mechanical mixing action
is stopped the oil almost instantly
separates and floats on top of the water.
When the flour is added, a portion of
it comes into direct contact with the
oil. The oil soaks in and that specific
portion of flour is now incapable of
producing gluten. This obviously affects
how the dough feels and performs after
the mixing process.
A much better approach is to put the
water in the mixing bowl first. If you
want to, go ahead and add the salt and
sugar to the water in the bowl (no need
to stir or whisk), then add the flour and
the yeast and begin mixing. Mix for
2 8 / P I Z Z AT O D AY. C O M / M A R C H 2 0 1 6
about two minutes at low speed and
then add the oil. This allows the flour
to fully hydrate before introducing the
oil and ensures that the oil cannot be
absorbed into the flour and interfere
with the gluten development. As a
result, your dough will be more consistent in both feel and performance.
Suspending the yeast in the
water is another practice that is
really just wasted motion. This
is done out of fear that the yeast will
not be uniformly distributed throughout the dough. But nothing could be
further from the truth. If you are using
compressed yeast, all you need to do
is crumble it on top of the flour and it
will be incorporated just fine during
the mixing process (hard to believe, but
true). Instant yeast is another type of
yeast that is best when added dry right
into the flour. Dispersion
is again complete and
thorough. When active
dry yeast is used, there
might be a valid reason
for adding it to the water
in the mixing bowl as
opposed to adding it to
the flour (even though it
is in a suspension after
hydrating it). The reason
why some operators
like to add the activated
ADY suspension to the
dough water is one of
convenience rather than
dough performance or
quality.
Is there any time when
ingredients need to be
added or blended in a
specific manner? When a
high-speed mixer such as
a VCM is used, regardless of the yeast type
being used, it must be
suspended in the dough
water. This means if
active dry yeast or instant
dry yeast is used, they
must first be hydrated.
Once hydrated, the suspension can be
added directly into the dough water. If
compressed yeast is being used, just put
the yeast directly into the water and
whisk it until the yeast is suspended.
Or whisk the yeast in a portion of
the dough water and pour back into
the mixer. The salt and sugar are then
added, followed by the oil. The flour
goes in last.
The most critical aspect here is to
begin mixing immediately after the
flour is added to minimize oil soakage
into the flour. All this is necessary due
to the short (60- to 75-second) mixing time common to VCM and other
similar type mixers. n
TOM LEHMANN is a former director at
the American Institute of Baking in
Manhattan, Kansas and Pizza Today's
resident dough expert.
http://www.PIZZATODAY.COM
Pizza Today - March 2016
Table of Contents for the Digital Edition of Pizza Today - March 2016
Pizza Today - March 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
The Power of Signage
Common Customer Complaints
Pagers vs. Texts
Non-Traditional Sauces
Hot Topping: Mushrooms
Burrata
Baked Pasta
Online Ordering
Team Meeting Game Plan
Drug Testing
Opening a Second Location
Beer Clubs
Thriving in a Limited Market
Mobile Pizza Kitchens
Insider’s Guide to Pizza Expo
Pizza Today on the Road: Spacca Napoli, Chicago, Il
Pizza Today on the Road: Post Office Pies, Birmingham, Al
Pizza Today on the Road: Slice Pizza & Brewhouse, Birmingham, Al
Preferred Supplier
Expo Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - March 2016 - CT1
Pizza Today - March 2016 - CT2
Pizza Today - March 2016 - Pizza Today - March 2016
Pizza Today - March 2016 - Cover2
Pizza Today - March 2016 - Commentary
Pizza Today - March 2016 - 4
Pizza Today - March 2016 - 5
Pizza Today - March 2016 - Contents
Pizza Today - March 2016 - 7
Pizza Today - March 2016 - 8
Pizza Today - March 2016 - 9
Pizza Today - March 2016 - Contributors
Pizza Today - March 2016 - 11
Pizza Today - March 2016 - Expo Spotlight
Pizza Today - March 2016 - 13
Pizza Today - March 2016 - Interact
Pizza Today - March 2016 - 15
Pizza Today - March 2016 - Conversation
Pizza Today - March 2016 - 17
Pizza Today - March 2016 - Man on the Street
Pizza Today - March 2016 - 19
Pizza Today - March 2016 - Respecting the Craft
Pizza Today - March 2016 - 21
Pizza Today - March 2016 - Trending Recipes
Pizza Today - March 2016 - 23
Pizza Today - March 2016 - Destinations
Pizza Today - March 2016 - 25
Pizza Today - March 2016 - Dough Doctor
Pizza Today - March 2016 - 27
Pizza Today - March 2016 - 28
Pizza Today - March 2016 - 29
Pizza Today - March 2016 - The Power of Signage
Pizza Today - March 2016 - 31
Pizza Today - March 2016 - 32
Pizza Today - March 2016 - 33
Pizza Today - March 2016 - Common Customer Complaints
Pizza Today - March 2016 - 35
Pizza Today - March 2016 - 36
Pizza Today - March 2016 - 37
Pizza Today - March 2016 - Pagers vs. Texts
Pizza Today - March 2016 - 39
Pizza Today - March 2016 - 40
Pizza Today - March 2016 - 41
Pizza Today - March 2016 - Non-Traditional Sauces
Pizza Today - March 2016 - 43
Pizza Today - March 2016 - 44
Pizza Today - March 2016 - 45
Pizza Today - March 2016 - Hot Topping: Mushrooms
Pizza Today - March 2016 - 47
Pizza Today - March 2016 - 48
Pizza Today - March 2016 - 49
Pizza Today - March 2016 - Burrata
Pizza Today - March 2016 - 51
Pizza Today - March 2016 - 52
Pizza Today - March 2016 - 53
Pizza Today - March 2016 - Baked Pasta
Pizza Today - March 2016 - 55
Pizza Today - March 2016 - 56
Pizza Today - March 2016 - 57
Pizza Today - March 2016 - Online Ordering
Pizza Today - March 2016 - 59
Pizza Today - March 2016 - 60
Pizza Today - March 2016 - 61
Pizza Today - March 2016 - Team Meeting Game Plan
Pizza Today - March 2016 - 63
Pizza Today - March 2016 - 64
Pizza Today - March 2016 - 65
Pizza Today - March 2016 - Drug Testing
Pizza Today - March 2016 - 67
Pizza Today - March 2016 - 68
Pizza Today - March 2016 - 69
Pizza Today - March 2016 - Opening a Second Location
Pizza Today - March 2016 - 71
Pizza Today - March 2016 - 72
Pizza Today - March 2016 - 73
Pizza Today - March 2016 - Beer Clubs
Pizza Today - March 2016 - 75
Pizza Today - March 2016 - 76
Pizza Today - March 2016 - 77
Pizza Today - March 2016 - Thriving in a Limited Market
Pizza Today - March 2016 - 79
Pizza Today - March 2016 - 80
Pizza Today - March 2016 - 81
Pizza Today - March 2016 - Mobile Pizza Kitchens
Pizza Today - March 2016 - 83
Pizza Today - March 2016 - 84
Pizza Today - March 2016 - 85
Pizza Today - March 2016 - Insider’s Guide to Pizza Expo
Pizza Today - March 2016 - 87
Pizza Today - March 2016 - 88
Pizza Today - March 2016 - 89
Pizza Today - March 2016 - Pizza Today on the Road: Spacca Napoli, Chicago, Il
Pizza Today - March 2016 - 91
Pizza Today - March 2016 - 92
Pizza Today - March 2016 - 93
Pizza Today - March 2016 - 94
Pizza Today - March 2016 - 95
Pizza Today - March 2016 - 96
Pizza Today - March 2016 - 97
Pizza Today - March 2016 - 98
Pizza Today - March 2016 - 99
Pizza Today - March 2016 - Pizza Today on the Road: Post Office Pies, Birmingham, Al
Pizza Today - March 2016 - 101
Pizza Today - March 2016 - 102
Pizza Today - March 2016 - 103
Pizza Today - March 2016 - Pizza Today on the Road: Slice Pizza & Brewhouse, Birmingham, Al
Pizza Today - March 2016 - 105
Pizza Today - March 2016 - 106
Pizza Today - March 2016 - 107
Pizza Today - March 2016 - Preferred Supplier
Pizza Today - March 2016 - 109
Pizza Today - March 2016 - 110
Pizza Today - March 2016 - 111
Pizza Today - March 2016 - 112
Pizza Today - March 2016 - 113
Pizza Today - March 2016 - 114
Pizza Today - March 2016 - 115
Pizza Today - March 2016 - 116
Pizza Today - March 2016 - 117
Pizza Today - March 2016 - 118
Pizza Today - March 2016 - 119
Pizza Today - March 2016 - 120
Pizza Today - March 2016 - 121
Pizza Today - March 2016 - 122
Pizza Today - March 2016 - 123
Pizza Today - March 2016 - 124
Pizza Today - March 2016 - 125
Pizza Today - March 2016 - 126
Pizza Today - March 2016 - 127
Pizza Today - March 2016 - 128
Pizza Today - March 2016 - 129
Pizza Today - March 2016 - Expo Showcase
Pizza Today - March 2016 - 131
Pizza Today - March 2016 - 132
Pizza Today - March 2016 - 133
Pizza Today - March 2016 - 134
Pizza Today - March 2016 - 135
Pizza Today - March 2016 - Pizza Today Yellow Pages
Pizza Today - March 2016 - 137
Pizza Today - March 2016 - 138
Pizza Today - March 2016 - 139
Pizza Today - March 2016 - 140
Pizza Today - March 2016 - 141
Pizza Today - March 2016 - 142
Pizza Today - March 2016 - 143
Pizza Today - March 2016 - 144
Pizza Today - March 2016 - The Marketplace
Pizza Today - March 2016 - 146
Pizza Today - March 2016 - 147
Pizza Today - March 2016 - 148
Pizza Today - March 2016 - 149
Pizza Today - March 2016 - 150
Pizza Today - March 2016 - 151
Pizza Today - March 2016 - 152
Pizza Today - March 2016 - 153
Pizza Today - March 2016 - 154
Pizza Today - March 2016 - 155
Pizza Today - March 2016 - 156
Pizza Today - March 2016 - 157
Pizza Today - March 2016 - 158
Pizza Today - March 2016 - 159
Pizza Today - March 2016 - 160
Pizza Today - March 2016 - Reader’s Resource
Pizza Today - March 2016 - Snapped
Pizza Today - March 2016 - Cover3
Pizza Today - March 2016 - Cover4
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