Pizza Today - October 2016 - 28

Procedure:
Adjust water temperature to give you
a finished (mixed) dough temperature of
75 to 80 F. This will usually require the
use of water at about 70 F.
Add water to the mixing bowl
followed by the salt and sugar (if used).
There is no need to stir.
Add the flour and the remainder of
dry ingredients on top of the flour. Mix
at low speed for about two minutes

or until you don't see any dry flour in
the bowl, then add the oil and mix one
more minute at low speed. Finally, finish
mixing the dough at medium speed for
about six minutes (or until the dough
begins to take on a smooth, satiny
appearance). Take the dough directly to
the bench for scaling and balling. Place
dough balls into plastic dough boxes
and oil the top of each dough ball. Take
them directly to the cooler and cross
stack for 2½ hours, then down-stack

and allow to cold ferment in the cooler
for 24 to 48 hours.
To use the dough, remove from the
cooler and, keeping the boxes closed,
allow to warm at room temperature
until the dough reaches 50 F. At that
point, begin opening into skins as
needed. The dough balls will remain
good to use for about two hours. Any
dough balls not used within this period
of time should be opened into skins,
placed on screens and stored in a wire
tree rack in the cooler for use later in
the day. Be sure to cover the tree rack
containing the dough skins after 20 to
30 minutes to prevent drying. To use
the pre-opened skins, just remove from
the cooler and allow to warm at room
temperature for 20 minutes, then dress
to the order and bake.
When preparing to open a dough ball
using the press, be sure to oil both the
top and bottom plates of the press (be
careful, the top plate will be HOT). It is
also a good idea to lightly oil each dough
ball just before placing it on the press
platen. The top or heated part of the press
should be initially set at 250 F using a
dwell time of seven minutes. If you find
that the dough tends to cling to the press
head, increase the head temperature to
275 F. Remember to use the lowest head
temperature that will allow for good
dough release from the head with decent
dough handling properties.
Contrary to what many might believe,
the dough press doesn't completely
de-gas the dough; instead, it just forms
a lot of smaller gas bubbles from the
larger ones present in the un-pressed
dough. It also does not bake or parbake the dough in any way. The heated
head provides heat to ensure a clean
release from the head after pressing.
And, to some extent, it also provides a
skin on the dough that can make the
dough easier to handle. I've found it best
to place the dough skin with the top
(heated side) down when placing it on a
pan, disk or screen for baking. n
TOM LEHMANN is

a former director at
the American Institute of Baking in
Manhattan, Kansas and Pizza Today's
resident dough expert.
2 8 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 6


http://www.dutchessbakers.com http://www.dutchessbakers.com 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
Pizza Today - October 2016 - Reader’s Resource
Pizza Today - October 2016 - Trending Recipe
Pizza Today - October 2016 - Cover3
Pizza Today - October 2016 - Cover4
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