Pizza Today - May 2016 - 29

Bagging
Dough Balls
In my travels, I come across a good
number of stores that do not have the
luxury of a walk-in cooler, but instead use
a reach-in cooler for their dough storage.
In many cases, these stores experience
problems with wet, sticky dough, blown
dough and a gum line in the finished pizza.
Mostly the problem stems from the lack of
ability to cross-stack the dough boxes in
the confines of a reach-in cooler.
It is true that the dough boxes can be
placed into the cooler in an off-set manner so the ends of the boxes are open for
ventilation, but a much better approach
is to place a pan rack in the cooler or use
existing shelf brackets to hold 18-inch by
26-inch aluminum sheet pans. Completely
wipe each dough ball with oil (salad oil
works well) and drop into individual plastic food bags, twist the open end of the
bag to form a pony tail and tuck the pony
tail under the dough ball as you place it
onto the sheet pan. Do not tie the bags
closed. By tucking the twisted end under
the ball you will allow the bag to "burp"
itself (expel gas) if excess gas is formed
rather than rupturing the bag.
Place the dough balls about twoinches apart on the sheet pan and place
directly into the reach-in cooler. The
dough can be held for up to 48 hours in
this manner. If you need to hold the dough
for a longer period adjust the finished
dough temperature to 65 to 70 F and you
can hold the dough for up to 96 hours if
desired. To use the bagged dough, remove
from the cooler, allow to warm to 50 F
and strip the dough ball from the bag by
holding the bag open and inverting it,
allowing the dough ball to drop out onto a
floured surface. Most of the time you can
reuse the bags a number of times without
any problem. This procedure can also be
used if you find that you are staying at
your store into the early morning hours to
finish down-stacking your dough rather
than going home and getting some much
needed rest.

that I've assisted they will have two ovens
side by side to keep up with the baking.
As said previously, the baking time will be
three minutes or less with something in
the neighborhood of two minutes and
40 seconds being pretty close to the
"norm."
In keeping with the fresh and fast
concept remember to have fresh looking
toppings and be sure to cut the vegetable
toppings thin enough to be fully baked

within the short baking time provided.
Above all else though, remember that your
entire prep area will be on display as will
your people, so extra line training will be
in order to preserve the image and presentation being projected. n
TOM LEHMANN is a former director at the
American Institute of Baking in Manhattan,
Kansas and Pizza Today's resident dough
expert.

M AY 2 0 1 6 / P I Z Z AT O D AY. C O M / 2 9


http://www.dutchessbakers.com http://www.dutchessbakers.com http://www.PIZZATODAY.COM

Pizza Today - May 2016

Table of Contents for the Digital Edition of Pizza Today - May 2016

Pizza Today - May 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Liability Issues?
The Grandma Pie
Lowering the Sodium
Trending at International Pizza Challenge
First Steps to Selling a Pizzeria
The Fast-Casual Pizza Players
Indies in Fast Casual
2016 Pizza Expo Wrap-up
Pizza Today on the Road: Slyce Pizza Bar, Tampa, FL
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - May 2016 - CT1
Pizza Today - May 2016 - CT2
Pizza Today - May 2016 - Pizza Today - May 2016
Pizza Today - May 2016 - Cover2
Pizza Today - May 2016 - Commentary
Pizza Today - May 2016 - 4
Pizza Today - May 2016 - 5
Pizza Today - May 2016 - Contents
Pizza Today - May 2016 - 7
Pizza Today - May 2016 - 8
Pizza Today - May 2016 - 9
Pizza Today - May 2016 - Contributors
Pizza Today - May 2016 - 11
Pizza Today - May 2016 - Expo Spotlight
Pizza Today - May 2016 - 13
Pizza Today - May 2016 - Interact
Pizza Today - May 2016 - 15
Pizza Today - May 2016 - Conversation
Pizza Today - May 2016 - 17
Pizza Today - May 2016 - Man on the Street
Pizza Today - May 2016 - 19
Pizza Today - May 2016 - Respecting the Craft
Pizza Today - May 2016 - 21
Pizza Today - May 2016 - Trending Recipes
Pizza Today - May 2016 - 23
Pizza Today - May 2016 - Destinations
Pizza Today - May 2016 - 25
Pizza Today - May 2016 - Dough Doctor
Pizza Today - May 2016 - 27
Pizza Today - May 2016 - 28
Pizza Today - May 2016 - 29
Pizza Today - May 2016 - Liability Issues?
Pizza Today - May 2016 - 31
Pizza Today - May 2016 - 32
Pizza Today - May 2016 - 33
Pizza Today - May 2016 - The Grandma Pie
Pizza Today - May 2016 - 35
Pizza Today - May 2016 - 36
Pizza Today - May 2016 - 37
Pizza Today - May 2016 - Lowering the Sodium
Pizza Today - May 2016 - 39
Pizza Today - May 2016 - 40
Pizza Today - May 2016 - 41
Pizza Today - May 2016 - 42
Pizza Today - May 2016 - 43
Pizza Today - May 2016 - Trending at International Pizza Challenge
Pizza Today - May 2016 - 45
Pizza Today - May 2016 - 46
Pizza Today - May 2016 - 47
Pizza Today - May 2016 - First Steps to Selling a Pizzeria
Pizza Today - May 2016 - 49
Pizza Today - May 2016 - 50
Pizza Today - May 2016 - 51
Pizza Today - May 2016 - The Fast-Casual Pizza Players
Pizza Today - May 2016 - 53
Pizza Today - May 2016 - 54
Pizza Today - May 2016 - 55
Pizza Today - May 2016 - Indies in Fast Casual
Pizza Today - May 2016 - 57
Pizza Today - May 2016 - 2016 Pizza Expo Wrap-up
Pizza Today - May 2016 - 59
Pizza Today - May 2016 - 60
Pizza Today - May 2016 - 61
Pizza Today - May 2016 - Pizza Today on the Road: Slyce Pizza Bar, Tampa, FL
Pizza Today - May 2016 - 63
Pizza Today - May 2016 - 64
Pizza Today - May 2016 - 65
Pizza Today - May 2016 - 66
Pizza Today - May 2016 - Product Showcase
Pizza Today - May 2016 - 68
Pizza Today - May 2016 - 69
Pizza Today - May 2016 - Pizza Today Yellow Pages
Pizza Today - May 2016 - 71
Pizza Today - May 2016 - 72
Pizza Today - May 2016 - 73
Pizza Today - May 2016 - 74
Pizza Today - May 2016 - 75
Pizza Today - May 2016 - 76
Pizza Today - May 2016 - 77
Pizza Today - May 2016 - The Marketplace
Pizza Today - May 2016 - 79
Pizza Today - May 2016 - 80
Pizza Today - May 2016 - 81
Pizza Today - May 2016 - 82
Pizza Today - May 2016 - 83
Pizza Today - May 2016 - 84
Pizza Today - May 2016 - 85
Pizza Today - May 2016 - 86
Pizza Today - May 2016 - 87
Pizza Today - May 2016 - 88
Pizza Today - May 2016 - Reader’s Resource
Pizza Today - May 2016 - Snapped
Pizza Today - May 2016 - Cover3
Pizza Today - May 2016 - Cover4
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