Pizza Today - July 2017 - 29

est drawback to using these individual
fermentation containers is the fact that
they need to be washed regularly and
that can be a chore (not to mention
the space required to store all of those
containers when we're looking at using
200 to 300 of them every day). For this
reason alone, I find it difficult to recommend this approach unless the number
of pizzas to be made on a daily basis is
very low or there is no other
viable alternative to dough ball storage
for your specific shop conditions.
In the end, the method that you use
to store the dough balls will depend
upon your shop conditions, availability
of cooler space, number of dough balls
that will need to be inventoried and
capital that you have available to invest
in dough storage. Many new shops will
begin using a low-cost approach such as
No. 2 or No. 3 above and then progress
on to using the commercial dough storage boxes as described in approach
No. 1 as their business grows.

of the pizza, which usually results in a
better presentation for a dessert type of
pizza. Depending upon the crust color
you are looking for on the bottom of the
pizza, you can adjust the color without
changing the oven temperature by using a
dark colored pan for a darker crust color
or a bright colored pan for a lighter crust
color. Additionally, a screen can be added
under the pan to create an air gap between

the pan and the oven deck surface, which
will further reduce the bottom crust color
or allow the pizza to be baked longer, if
necessary, without excessive bottom crust
color development. n
TOM LEHMANN is a former director at the
American Institute of Baking in Manhattan,
Kansas and Pizza Today's resident dough
expert.

We bake our pizzas at nearly
800 F and we're happy with all
aspects of our pizzas but when
we have tried to make any kind
of a dessert pizza we get excessive charring around the edges of
the crust from where the butter
and/or sugar has run over the
edge of the crust during baking.
Aside from making a raised edge,
is there any other way to prevent
this from happening?

A: The best solution that I've found
to address this problem is to bake the
dessert pizzas in some type of a pan
or on a flat disk which has a solid,
non-perforated edge around the disk.
Possibly the most effective pan in this
regard is what is generally referred to
as a "cutter" pan. These pans have a
40-degree angled side that provides
a simple raised edge to help hold any
butter, sugar or sweet toppings on the
dough so they cannot run off during
baking. The pan itself will also reduce
some of the deck heat to the bottom
J U LY 2 0 1 7 / 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

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

Pizza Today - July 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Guest Safety
Summer Veggies
Picking the Right Oven
DIY Video
Road to Pizza & Pasta Northeast
Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Product Showcase
Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - July 2017 - CT1
Pizza Today - July 2017 - CT2
Pizza Today - July 2017 - Pizza Today - July 2017
Pizza Today - July 2017 - Cover2
Pizza Today - July 2017 - Commentary
Pizza Today - July 2017 - 4
Pizza Today - July 2017 - 5
Pizza Today - July 2017 - Contents
Pizza Today - July 2017 - 7
Pizza Today - July 2017 - 8
Pizza Today - July 2017 - 9
Pizza Today - July 2017 - Contributors
Pizza Today - July 2017 - 11
Pizza Today - July 2017 - Expo Spotlight
Pizza Today - July 2017 - 13
Pizza Today - July 2017 - Interact
Pizza Today - July 2017 - 15
Pizza Today - July 2017 - Conversation
Pizza Today - July 2017 - 17
Pizza Today - July 2017 - Man on the Street
Pizza Today - July 2017 - 19
Pizza Today - July 2017 - Respecting the Craft
Pizza Today - July 2017 - 21
Pizza Today - July 2017 - On Tap
Pizza Today - July 2017 - 23
Pizza Today - July 2017 - Destinations
Pizza Today - July 2017 - 25
Pizza Today - July 2017 - Knead to Know
Pizza Today - July 2017 - 27
Pizza Today - July 2017 - 28
Pizza Today - July 2017 - 29
Pizza Today - July 2017 - Guest Safety
Pizza Today - July 2017 - 31
Pizza Today - July 2017 - 32
Pizza Today - July 2017 - 33
Pizza Today - July 2017 - Summer Veggies
Pizza Today - July 2017 - 35
Pizza Today - July 2017 - 36
Pizza Today - July 2017 - 37
Pizza Today - July 2017 - Picking the Right Oven
Pizza Today - July 2017 - 39
Pizza Today - July 2017 - 40
Pizza Today - July 2017 - 41
Pizza Today - July 2017 - DIY Video
Pizza Today - July 2017 - 43
Pizza Today - July 2017 - 44
Pizza Today - July 2017 - 45
Pizza Today - July 2017 - Road to Pizza & Pasta Northeast
Pizza Today - July 2017 - 47
Pizza Today - July 2017 - 48
Pizza Today - July 2017 - 49
Pizza Today - July 2017 - Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Pizza Today - July 2017 - 51
Pizza Today - July 2017 - 52
Pizza Today - July 2017 - 53
Pizza Today - July 2017 - 54
Pizza Today - July 2017 - 55
Pizza Today - July 2017 - 56
Pizza Today - July 2017 - 57
Pizza Today - July 2017 - 58
Pizza Today - July 2017 - Product Showcase
Pizza Today - July 2017 - Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today - July 2017 - 61
Pizza Today - July 2017 - Pizza Today Yellow Pages
Pizza Today - July 2017 - 63
Pizza Today - July 2017 - 64
Pizza Today - July 2017 - 65
Pizza Today - July 2017 - 66
Pizza Today - July 2017 - 67
Pizza Today - July 2017 - 68
Pizza Today - July 2017 - 69
Pizza Today - July 2017 - 70
Pizza Today - July 2017 - The Marketplace
Pizza Today - July 2017 - 72
Pizza Today - July 2017 - 73
Pizza Today - July 2017 - 74
Pizza Today - July 2017 - 75
Pizza Today - July 2017 - 76
Pizza Today - July 2017 - 77
Pizza Today - July 2017 - 78
Pizza Today - July 2017 - 79
Pizza Today - July 2017 - 80
Pizza Today - July 2017 - Reader’s Resource
Pizza Today - July 2017 - Trending Recipe
Pizza Today - July 2017 - Cover3
Pizza Today - July 2017 - Cover4
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