Pizza Today - October 2016 - 26

dough doctor

with TOM LEHMANN

FULL-COURT PRESS

Here's how to get a dough
press to work for you

We bought a dough press but
we have not been able to get
our dough to press out well, as
it keeps shrinking back after
pressing.
A: There are a number of things that

need to be addressed when formulating
a dough that will be formed into skins
by use of a dough press (also known as
a pizza press). Since high-protein flours
tend to produce strong and elastic dough,
it is best to use a lower-protein-content
flour than what you might use for your
regular pizza doughs. A typical bread
flour with 10.8- to 11.2-percent protein
content will work best, but you can also
go as high as 12.5 percent if you need to.
Anything over that in protein content will
present more of a challenge in getting the
dough to relax after pressing so it doesn't
snap back immediately after forming/
pressing. The lower protein content
doesn't really address the snap-back issue
- it just makes addressing it a bit easier.
The real key to eliminating the snap
back is the use of a reducing agent such
as L-cysteine or glutathione/dead yeast.
There are commercial products available
containing either of these reducing
agents. Care must be taken when using
these products as they are quite powerful
in their action. If used in excess they can
literally liquefy a dough in just a matter
of minutes. While the manufacturers
will have a recommended usage level, I
always recommend starting out using half
of the minimum recommended level if
you are managing the dough through the
cooler for 24 to 48 hours and working
up the amount used based on the dough
performance achieved by your formula
and dough management parameters.

2 6 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 6

After the snap-back issue has been
addressed, if you still find that the dough
is still a little difficult to press out well,
then you can adjust the dough absorption
to create a softer dough with better
pressing properties. In most cases I find
that a dough absorption of around
63 percent gives the best performance at
the press. But always keep in mind that
the dough absorption is highly variable,
so don't be afraid to either increase or
decrease the dough absorption depending
upon how the dough is handling/
performing.

Here is a typical dough
formula for dough that will
be formed into skins using a
dough/pizza press with a
heated head.
Flour: 100 percent
Salt: 1.75 percent
Sugar: 2 percent (optional)
Instant dry yeast: 0.4 percent
Reducing agent: half of minimum
recommended level (variable)
Oil: 2.5 percent
Water: 63 percent
By JOSH KEOWN


http://www.PIZZATODAY.COM

Pizza Today - October 2016

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

Pizza Today - October 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Attracting Investors
Pizza & Pasta Northeast
2016 Hot 100 Independents
Ciao!, Baby
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - October 2016 - CT1
Pizza Today - October 2016 - CT2
Pizza Today - October 2016 - Pizza Today - October 2016
Pizza Today - October 2016 - Cover2
Pizza Today - October 2016 - Commentary
Pizza Today - October 2016 - 4
Pizza Today - October 2016 - 5
Pizza Today - October 2016 - Contents
Pizza Today - October 2016 - 7
Pizza Today - October 2016 - 8
Pizza Today - October 2016 - 9
Pizza Today - October 2016 - Contributors
Pizza Today - October 2016 - 11
Pizza Today - October 2016 - Expo Spotlight
Pizza Today - October 2016 - 13
Pizza Today - October 2016 - Interact
Pizza Today - October 2016 - 15
Pizza Today - October 2016 - Conversation
Pizza Today - October 2016 - 17
Pizza Today - October 2016 - Man on the Street
Pizza Today - October 2016 - 19
Pizza Today - October 2016 - Respecting the Craft
Pizza Today - October 2016 - 21
Pizza Today - October 2016 - On Tap
Pizza Today - October 2016 - 23
Pizza Today - October 2016 - Destinations
Pizza Today - October 2016 - 25
Pizza Today - October 2016 - Dough Doctor
Pizza Today - October 2016 - 27
Pizza Today - October 2016 - 28
Pizza Today - October 2016 - 29
Pizza Today - October 2016 - 30
Pizza Today - October 2016 - 31
Pizza Today - October 2016 - 32
Pizza Today - October 2016 - 33
Pizza Today - October 2016 - 34
Pizza Today - October 2016 - 35
Pizza Today - October 2016 - 36
Pizza Today - October 2016 - 37
Pizza Today - October 2016 - 38
Pizza Today - October 2016 - 39
Pizza Today - October 2016 - 40
Pizza Today - October 2016 - 41
Pizza Today - October 2016 - 42
Pizza Today - October 2016 - 43
Pizza Today - October 2016 - Attracting Investors
Pizza Today - October 2016 - 45
Pizza Today - October 2016 - 46
Pizza Today - October 2016 - 47
Pizza Today - October 2016 - Pizza & Pasta Northeast
Pizza Today - October 2016 - 49
Pizza Today - October 2016 - 50
Pizza Today - October 2016 - 51
Pizza Today - October 2016 - 2016 Hot 100 Independents
Pizza Today - October 2016 - 53
Pizza Today - October 2016 - 54
Pizza Today - October 2016 - 55
Pizza Today - October 2016 - Ciao!, Baby
Pizza Today - October 2016 - 57
Pizza Today - October 2016 - 58
Pizza Today - October 2016 - 59
Pizza Today - October 2016 - 60
Pizza Today - October 2016 - Product Showcase
Pizza Today - October 2016 - 62
Pizza Today - October 2016 - 63
Pizza Today - October 2016 - Pizza Today Yellow Pages
Pizza Today - October 2016 - 65
Pizza Today - October 2016 - 66
Pizza Today - October 2016 - 67
Pizza Today - October 2016 - 68
Pizza Today - October 2016 - 69
Pizza Today - October 2016 - 70
Pizza Today - October 2016 - 71
Pizza Today - October 2016 - The Marketplace
Pizza Today - October 2016 - 73
Pizza Today - October 2016 - 74
Pizza Today - October 2016 - 75
Pizza Today - October 2016 - 76
Pizza Today - October 2016 - 77
Pizza Today - October 2016 - 78
Pizza Today - October 2016 - 79
Pizza Today - October 2016 - 80
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Pizza Today - October 2016 - Trending Recipe
Pizza Today - October 2016 - Cover3
Pizza Today - October 2016 - Cover4
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