Pizza Today - August 2016 - 29

smelling like a brewery due to your
dough over-fermenting in the cooler,
you can appreciate an emergency dough.
In a case like this we need to prepare
new dough for use during the day, so
any thoughts of fermentation are nothing but a dream. We can make a very
effective emergency dough by applying
these guidelines to your standard dough
formula:
* Reduce your dough size to include
not more than 25 pounds of flour. It
is better in this case to make several
doughs at staggered intervals than to
make one large dough.
* Double the yeast level.
* Increase the temperature of the
water added to your dough by
approximately 15 F. You are looking for
a finished (mixed) dough temperature of
90 to 95 F.
* Include two percent PZ-44 (based
on flour weight) in the dough formulation and add it on top of the flour.
* Reduce the sugar level in the dough
formula by half.
* Watch the dough mixing time very
carefully and mix the dough just until it
begins to take on a smooth appearance.
This will take less time than a regular
dough.
* After mixing, immediately scale and
ball the dough, place into dough boxes
and wipe the dough balls with oil (this is
important, failure to do so will result in
crusting of the dough).
* Stack/nest or cover the dough
boxes and allow to remain at room
temperature to ferment until they can be
easily opened into skins by your regular
method. This may take from 60 to 90
minutes.
* The dough balls can be used as
soon as they are opened or they can be
opened, placed onto lightly oiled screens
and placed in a wire tree rack in the
cooler for later use. Be sure to cover the
rack with a plastic bag to prevent drying.
All of the dough balls should be opened
within 45 to 60 minutes of opening the
first dough ball to prevent the dough
from becoming excessively soft and
sticky.
* To use the dough skins from the
screens, be sure to invert the dough skins
off of the storage screen onto a baking

screen if you bake on screens (to prevent the
dough from baking into the screen). If you
bake on the oven deck, turn the skins off
onto a dusted prep peel, dock if necessary,
dress the dough and bake as normal.
Emergency dough is just as its name
implies - for use during an emergency
situation when dough is immediately needed
to keep the store open. All emergency
dough should be discarded at the end of
the day. Emergency dough is never as good

as a fermented dough, and you will need to
keep your bubble popper handy at all times.
But most operators agree that it beats the
alternative of closing the store. n
TOM LEHMANN is a former director at the
American Institute of Baking in Manhattan,
Kansas and Pizza Today's resident dough
expert.

A U G U S T 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 - August 2016

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

Pizza Today - August 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Proactive HVAC Care
Hot Toppings: Pineapple
Food Quality Control
Protecting Trade Secrets
Market Competition
Independent of the Year: Sizzle Pie, Portland, OR
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - August 2016 - CT1
Pizza Today - August 2016 - CT2
Pizza Today - August 2016 - Pizza Today - August 2016
Pizza Today - August 2016 - Cover2
Pizza Today - August 2016 - Commentary
Pizza Today - August 2016 - 4
Pizza Today - August 2016 - 5
Pizza Today - August 2016 - Contents
Pizza Today - August 2016 - 7
Pizza Today - August 2016 - 8
Pizza Today - August 2016 - 9
Pizza Today - August 2016 - Contributors
Pizza Today - August 2016 - 11
Pizza Today - August 2016 - Expo Spotlight
Pizza Today - August 2016 - 13
Pizza Today - August 2016 - Interact
Pizza Today - August 2016 - 15
Pizza Today - August 2016 - Conversation
Pizza Today - August 2016 - 17
Pizza Today - August 2016 - Man on the Street
Pizza Today - August 2016 - 19
Pizza Today - August 2016 - Respecting the Craft
Pizza Today - August 2016 - 21
Pizza Today - August 2016 - Trending Recipes
Pizza Today - August 2016 - 23
Pizza Today - August 2016 - Destinations
Pizza Today - August 2016 - 25
Pizza Today - August 2016 - Dough Doctor
Pizza Today - August 2016 - 27
Pizza Today - August 2016 - 28
Pizza Today - August 2016 - 29
Pizza Today - August 2016 - Proactive HVAC Care
Pizza Today - August 2016 - 31
Pizza Today - August 2016 - 32
Pizza Today - August 2016 - 33
Pizza Today - August 2016 - Hot Toppings: Pineapple
Pizza Today - August 2016 - 35
Pizza Today - August 2016 - 36
Pizza Today - August 2016 - 37
Pizza Today - August 2016 - Food Quality Control
Pizza Today - August 2016 - 39
Pizza Today - August 2016 - 40
Pizza Today - August 2016 - 41
Pizza Today - August 2016 - Protecting Trade Secrets
Pizza Today - August 2016 - 43
Pizza Today - August 2016 - 44
Pizza Today - August 2016 - 45
Pizza Today - August 2016 - Market Competition
Pizza Today - August 2016 - 47
Pizza Today - August 2016 - 48
Pizza Today - August 2016 - 49
Pizza Today - August 2016 - Independent of the Year: Sizzle Pie, Portland, OR
Pizza Today - August 2016 - 51
Pizza Today - August 2016 - 52
Pizza Today - August 2016 - 53
Pizza Today - August 2016 - 54
Pizza Today - August 2016 - 55
Pizza Today - August 2016 - 56
Pizza Today - August 2016 - 57
Pizza Today - August 2016 - 58
Pizza Today - August 2016 - 59
Pizza Today - August 2016 - 60
Pizza Today - August 2016 - Product Showcase
Pizza Today - August 2016 - 62
Pizza Today - August 2016 - 63
Pizza Today - August 2016 - Pizza Today Yellow Pages
Pizza Today - August 2016 - 65
Pizza Today - August 2016 - 66
Pizza Today - August 2016 - 67
Pizza Today - August 2016 - 68
Pizza Today - August 2016 - 69
Pizza Today - August 2016 - 70
Pizza Today - August 2016 - 71
Pizza Today - August 2016 - The Marketplace
Pizza Today - August 2016 - 73
Pizza Today - August 2016 - 74
Pizza Today - August 2016 - 75
Pizza Today - August 2016 - 76
Pizza Today - August 2016 - 77
Pizza Today - August 2016 - 78
Pizza Today - August 2016 - 79
Pizza Today - August 2016 - 80
Pizza Today - August 2016 - Reader’s Resource
Pizza Today - August 2016 - Snapped
Pizza Today - August 2016 - Cover3
Pizza Today - August 2016 - Cover4
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