Pizza Today - December 2017 - 29

hours after going into the cooler. When
the dough boxes are left open and
cross-stacked when first placed into
the cooler, the heat of the dough will
dissipate in the cooler. This allows the
dough balls to cool down uniformly
without sweating. Once the dough has
cooled to an internal temperature of
between 45 and 50 F the boxes can be
covered or down-stacked and nested to
prevent unwanted drying of the dough
due to traffic in and out of the cooler.
The length of time that the dough balls
need to be cross-stacked will vary with
the weight of the individual dough balls
and operating conditions of your cooler,
but once you have established the
correct time for a specific dough ball
weight you can mark a stack of dough
boxes with the time they went into the
cooler and project the necessary time
for down-stacking or lidding the dough
boxes.

looking for. The one exception to this is
where the pizzas are being baked at high
temperatures (above 750F). In this case,
the baking temperature is sufficiently
high to allow the protein in the flour to
participate in the browning reaction, so
crust color development most likely will
not be a problem. But you will still want
to monitor the dough performance, especially if you allow the dough to
ferment for extended periods of time

where the yeast might deplete available
nutrient sources, resulting in compromised dough performance. The corrective
action in this case would be to shorten
the fermentation time or add some form
of yeast nutrient to the dough. n
TOM LEHMANN is a former director at
the American Institute of Baking in
Manhattan, Kansas and Pizza Today's
resident dough expert.

We are considering changing over to
an organic flour for making our dough.
Is there anything we should watch for
when we make the change?
A: There are some very good organic

flours available that are well suited to
making pizza, but being organic they
will in all probability not be treated in
the flour mill in any way. This means
that the flour will probably not be
malted. In regular (malted) flours the
added malt provides enzymatic activity
that helps to convert a portion of the
wheat starch into sugars (which help
to support fermentation and provide a
level of crust color).
Since your organic flour will not be
malted you may need to replace the
missing malt by adding a small amount
(one to two percent) of sugar to the
dough formulation. This sugar can be in
the form of sucrose (table sugar), honey,
non-diastatic malt or any other sugar
you may wish to use. Since expectations
are different it is suggested that whatever form of sugar you elect to use you
start out at .5 percent of the total flour
weight and work up from there until
you achieve the dough performance
and crust color characteristics you're
D E C E M B E R 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 - December 2017

Pizza Today - December 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Conversation
Man on the Street
Respecting the Craft
Respecting the Craft
At Your Service
Destinations
Destinations
Knead to Know
Pizza & Pasta Northeast Recap
Road to Pizza Expo
Menu Guide
2018 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - December 2017 - CT1
Pizza Today - December 2017 - CT2
Pizza Today - December 2017 - Pizza Today - December 2017
Pizza Today - December 2017 - Cover2
Pizza Today - December 2017 - Commentary
Pizza Today - December 2017 - 4
Pizza Today - December 2017 - 5
Pizza Today - December 2017 - 6
Pizza Today - December 2017 - 7
Pizza Today - December 2017 - Contents
Pizza Today - December 2017 - 9
Pizza Today - December 2017 - Contributors
Pizza Today - December 2017 - 11
Pizza Today - December 2017 - Expo Spotlight
Pizza Today - December 2017 - 13
Pizza Today - December 2017 - Interact
Pizza Today - December 2017 - 15
Pizza Today - December 2017 - Conversation
Pizza Today - December 2017 - 17
Pizza Today - December 2017 - Man on the Street
Pizza Today - December 2017 - 19
Pizza Today - December 2017 - Respecting the Craft
Pizza Today - December 2017 - 21
Pizza Today - December 2017 - At Your Service
Pizza Today - December 2017 - 23
Pizza Today - December 2017 - Destinations
Pizza Today - December 2017 - 25
Pizza Today - December 2017 - Knead to Know
Pizza Today - December 2017 - 27
Pizza Today - December 2017 - 28
Pizza Today - December 2017 - 29
Pizza Today - December 2017 - 30
Pizza Today - December 2017 - 31
Pizza Today - December 2017 - 32
Pizza Today - December 2017 - 33
Pizza Today - December 2017 - 34
Pizza Today - December 2017 - 35
Pizza Today - December 2017 - 36
Pizza Today - December 2017 - 37
Pizza Today - December 2017 - 38
Pizza Today - December 2017 - 39
Pizza Today - December 2017 - 40
Pizza Today - December 2017 - 41
Pizza Today - December 2017 - 42
Pizza Today - December 2017 - 43
Pizza Today - December 2017 - Pizza & Pasta Northeast Recap
Pizza Today - December 2017 - 45
Pizza Today - December 2017 - Road to Pizza Expo
Pizza Today - December 2017 - 47
Pizza Today - December 2017 - 48
Pizza Today - December 2017 - 49
Pizza Today - December 2017 - 2018 Menu Guide
Pizza Today - December 2017 - 51
Pizza Today - December 2017 - 52
Pizza Today - December 2017 - 53
Pizza Today - December 2017 - 54
Pizza Today - December 2017 - 55
Pizza Today - December 2017 - 56
Pizza Today - December 2017 - 57
Pizza Today - December 2017 - 58
Pizza Today - December 2017 - 59
Pizza Today - December 2017 - 60
Pizza Today - December 2017 - 61
Pizza Today - December 2017 - 62
Pizza Today - December 2017 - 63
Pizza Today - December 2017 - 64
Pizza Today - December 2017 - 65
Pizza Today - December 2017 - 66
Pizza Today - December 2017 - 67
Pizza Today - December 2017 - 68
Pizza Today - December 2017 - 69
Pizza Today - December 2017 - 70
Pizza Today - December 2017 - 71
Pizza Today - December 2017 - 72
Pizza Today - December 2017 - 73
Pizza Today - December 2017 - 74
Pizza Today - December 2017 - Product Showcase
Pizza Today - December 2017 - 76
Pizza Today - December 2017 - 77
Pizza Today - December 2017 - Pizza Today Yellow Pages
Pizza Today - December 2017 - 79
Pizza Today - December 2017 - 80
Pizza Today - December 2017 - 81
Pizza Today - December 2017 - 82
Pizza Today - December 2017 - 83
Pizza Today - December 2017 - 84
Pizza Today - December 2017 - 85
Pizza Today - December 2017 - 86
Pizza Today - December 2017 - The Marketplace
Pizza Today - December 2017 - 88
Pizza Today - December 2017 - 89
Pizza Today - December 2017 - 90
Pizza Today - December 2017 - 91
Pizza Today - December 2017 - 92
Pizza Today - December 2017 - 93
Pizza Today - December 2017 - 94
Pizza Today - December 2017 - 95
Pizza Today - December 2017 - 96
Pizza Today - December 2017 - Reader’s Resource
Pizza Today - December 2017 - Mike’s Monthy Tip
Pizza Today - December 2017 - Cover3
Pizza Today - December 2017 - Cover4
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