Pizza Today - May 2017 - 28

your pizzas. A few years ago I was developing pizzas for just this application and we
found that by cutting up some of our pepperoni into small pieces we could roll the
pepperoni into the edge of the dough skin
(which was extremely popular with the bar
patrons). To do this, we simply moistened
the edge of the skin with a little water,
applied the pepperoni in about a halfinch ring around the skin and rolled the
skin over the pepperoni to envelope it.
We pressed the edge down to help seal
the rolled/folded edge and then carefully
stretched the skin back out to the full
diameter. We then dressed and baked the
pizzas in the normal manner. Add some
olive oil and grated/powdered Parmesan
cheese to the filled edge immediately after
baking and you're sure to have a winner.
Do you just want to sell more beer?
Here's an idea for you that you might not
have considered before: stimulate your
customers' taste buds by making them
think they're thirsty. How does this work?
It's simple, just very lightly moisten the
dough skin with a little water and apply a

2 8 / P I Z Z AT O D AY. C O M / M AY 2 0 1 7

very light sprinkling of sea salt to the skin
just prior to saucing it. The sea salt will add
a slight salty flavor note without tasting
salty or being objectionable. Here's a very
old trick that I learned many years ago that
has made some pizza manufacturers very
successful over the years: A little-known
fact about L-cysteine is that it stimulates
nerves on the lips, which closely mimics
the same feeling on our lips when we're
thirsty. Your frozen dough might already
contain some L-cysteine, which is used as a
processing aid to reduce the dough mixing
time when the frozen dough is made. You
can check the box label to see if it is shown
as an ingredient. Even if it is used, the level
will not be high enough for our intended
purpose, so we will need to add some more
of it to the dough. But how to put more Lcysteine into a ready-made frozen dough
skin? We simply moisten the entire surface
of the skin and then give it a very LIGHT
sprinkling of PZ-44 (the active ingredient
in PZ-44 is L-cysteine). You're now ready
to apply the sauce and dress the pizza to
the order. While I have not yet tried it, you

might even experiment with incorporating the PZ-44 into the sauce as this will
provide for much better portion control of
the PZ-44. I'm not aware of any quality
issues with adding PZ-44 to the sauce,
so it might be worth a try. The amount of
L-cysteine needed to achieve this effect is
around 90-parts-per-million based on the
total flour weight in the dough. So what
we need to do is take the dough weight
for a case of our frozen dough skins and
divide this weight by 1.65. This will give us
an approximation of the flour weight used
to make the dough. Now just calculate
three percent of that weight and that will
be the amount of PZ-44 you will need
to add to the amount of sauce needed to
dress that case of frozen dough skins. With
the added PZ-44, you're sure to find your
customers licking their lips and asking for
another beer! 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.smrset.com http://www.smrset.com http://www.PIZZATODAY.COM

Pizza Today - May 2017

Table of Contents for the Digital Edition of Pizza Today - May 2017

Pizza Today - May 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Flooring Options
Specialty Cheese Pairings
Manchego
Eliminating Spoilage
Cheese Pricing
Grand Openings
Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA
Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA
International Pizza Expo Wrap Up
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - May 2017 - CT1
Pizza Today - May 2017 - CT2
Pizza Today - May 2017 - Pizza Today - May 2017
Pizza Today - May 2017 - Cover2
Pizza Today - May 2017 - Commentary
Pizza Today - May 2017 - 4
Pizza Today - May 2017 - 5
Pizza Today - May 2017 - Contents
Pizza Today - May 2017 - 7
Pizza Today - May 2017 - 8
Pizza Today - May 2017 - 9
Pizza Today - May 2017 - Contributors
Pizza Today - May 2017 - 11
Pizza Today - May 2017 - Expo Spotlight
Pizza Today - May 2017 - 13
Pizza Today - May 2017 - Interact
Pizza Today - May 2017 - 15
Pizza Today - May 2017 - Conversation
Pizza Today - May 2017 - 17
Pizza Today - May 2017 - Man on the Street
Pizza Today - May 2017 - 19
Pizza Today - May 2017 - Respecting the Craft
Pizza Today - May 2017 - 21
Pizza Today - May 2017 - On Tap
Pizza Today - May 2017 - 23
Pizza Today - May 2017 - Destinations
Pizza Today - May 2017 - 25
Pizza Today - May 2017 - Knead to Know
Pizza Today - May 2017 - 27
Pizza Today - May 2017 - 28
Pizza Today - May 2017 - 29
Pizza Today - May 2017 - Flooring Options
Pizza Today - May 2017 - 31
Pizza Today - May 2017 - 32
Pizza Today - May 2017 - 33
Pizza Today - May 2017 - Specialty Cheese Pairings
Pizza Today - May 2017 - 35
Pizza Today - May 2017 - 36
Pizza Today - May 2017 - 37
Pizza Today - May 2017 - 38
Pizza Today - May 2017 - 39
Pizza Today - May 2017 - Manchego
Pizza Today - May 2017 - 41
Pizza Today - May 2017 - 42
Pizza Today - May 2017 - 43
Pizza Today - May 2017 - Eliminating Spoilage
Pizza Today - May 2017 - 45
Pizza Today - May 2017 - 46
Pizza Today - May 2017 - 47
Pizza Today - May 2017 - Cheese Pricing
Pizza Today - May 2017 - 49
Pizza Today - May 2017 - 50
Pizza Today - May 2017 - 51
Pizza Today - May 2017 - Grand Openings
Pizza Today - May 2017 - 53
Pizza Today - May 2017 - 54
Pizza Today - May 2017 - 55
Pizza Today - May 2017 - Pizza Today on the Road: Riverboat Pizza Co., Savannah, GA
Pizza Today - May 2017 - 57
Pizza Today - May 2017 - 58
Pizza Today - May 2017 - 59
Pizza Today - May 2017 - Pizza Today on the Road: Stoner’s Pizza Joint, Savannah, GA
Pizza Today - May 2017 - 61
Pizza Today - May 2017 - 62
Pizza Today - May 2017 - 63
Pizza Today - May 2017 - International Pizza Expo Wrap Up
Pizza Today - May 2017 - 65
Pizza Today - May 2017 - 66
Pizza Today - May 2017 - Product Showcase
Pizza Today - May 2017 - 68
Pizza Today - May 2017 - 69
Pizza Today - May 2017 - Pizza Today Yellow Pages
Pizza Today - May 2017 - 71
Pizza Today - May 2017 - 72
Pizza Today - May 2017 - 73
Pizza Today - May 2017 - 74
Pizza Today - May 2017 - 75
Pizza Today - May 2017 - 76
Pizza Today - May 2017 - 77
Pizza Today - May 2017 - The Marketplace
Pizza Today - May 2017 - 79
Pizza Today - May 2017 - 80
Pizza Today - May 2017 - 81
Pizza Today - May 2017 - 82
Pizza Today - May 2017 - 83
Pizza Today - May 2017 - 84
Pizza Today - May 2017 - 85
Pizza Today - May 2017 - 86
Pizza Today - May 2017 - 87
Pizza Today - May 2017 - 88
Pizza Today - May 2017 - Reader’s Resource
Pizza Today - May 2017 - Trending Recipe
Pizza Today - May 2017 - Cover3
Pizza Today - May 2017 - Cover4
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