# Pizza Today - June 2018 - 29

```is three times the desired finished dough
temperature minus the sum of the flour
temperature, room temperature and friction
factor. Here's an example of how it works:
Desired finished dough temperature: 80
F (this is the temperature that you decide
you want your dough to be after mixing).
Flour temperature: 65 F
Room temperature: 75 F
Friction factor: 35
3 times 80 F (desired dough temperature)
minus 65 F (flour temperature), 75 F (room
temperature), 35 (friction factor).
Calculation: 240 - 175 = 65 (in this
example we would need to use 65 F water
to achieve a dough with a finished/mixed
dough temperature of 80 F).
Since there are so many variables affecting the actual finished dough temperature,
this calculation should only be used to
get an approximation of the dough water
temperature, because actual finished dough
temperature will dictate the actual water
temperature needed.
In application, I like to use this calculation only for the first time or two that I

make a dough. After that, I monitor the
finished dough temperature of every dough
and make water temperature adjustments as
indicated above to stay on track with hitting
my targeted finished dough temperature.
IF YOU HAVE A SHOP WHERE THE ROOM
TEMPERATURE WHERE YOU ARE MIXING
YOUR DOUGH EXPERIENCES WIDE SWINGS
you can develop a chart showing the room
temperature and the water temperature
needed at that room temperature to achieve
your targeted finished dough temp. Then,
with time you will be able to just compare
the actual room temperature to the room
temperature shown on the chart to see what
your water temperature will be. This is just
another reason for monitoring and recording the finished dough temp as well as the
room temp.
In our discussions at Pizza Expo, I also
found that some operators are using infrared (IR) thermometers to measure the temperature of the dough balls prior to opening.
It is a common practice to allow the
refrigerated dough balls to warm to 50 F to

55 F prior to opening them into skins (this
results in much easier opening/forming of
the dough). The problem with using the IR
thermometer in this application is that it is
measuring only the surface temperature, not
the internal temperature of the dough ball.
It is the internal temperature of the dough
ball that we need to be measuring at this
point, not the surface temperature (which
can be highly variable and inaccurate for our
needs). For this specific application we will
need to use a dial or stem type thermometer
that is inserted directly into the dough ball.
The IR thermometer will work just fine for
measuring the finished dough temperature
as the dough will have a uniform temperature throughout the dough at this point. n
TOM LEHMANN is

a former director at
the American Institute of Baking in
Manhattan, Kansas, and a speaker at
International Pizza Expo in Las Vegas.

```
http://www.smrset.com http://www.smrset.com

# Pizza Today - June 2018

## Table of Contents for the Digital Edition of Pizza Today - June 2018

Pizza Today - June 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recip
At Your Service
Destinations
Knead to Know
Handling Angry Diners
Olive’s Comeback
Cracking the Health Code
Emergency Planning
Pizza Today on the Road: Andolini’s Tulsa, Oklahoma
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - June 2018 - CT1
Pizza Today - June 2018 - CT2
Pizza Today - June 2018 - Pizza Today - June 2018
Pizza Today - June 2018 - Cover2
Pizza Today - June 2018 - Commentary
Pizza Today - June 2018 - 4
Pizza Today - June 2018 - 5
Pizza Today - June 2018 - Contents
Pizza Today - June 2018 - 7
Pizza Today - June 2018 - 8
Pizza Today - June 2018 - 9
Pizza Today - June 2018 - Contributors
Pizza Today - June 2018 - 11
Pizza Today - June 2018 - Expo Spotlight
Pizza Today - June 2018 - 13
Pizza Today - June 2018 - Interact
Pizza Today - June 2018 - 15
Pizza Today - June 2018 - Conversation
Pizza Today - June 2018 - 17
Pizza Today - June 2018 - Man on the Street
Pizza Today - June 2018 - 19
Pizza Today - June 2018 - Tony’s Trending Recip
Pizza Today - June 2018 - 21
Pizza Today - June 2018 - At Your Service
Pizza Today - June 2018 - 23
Pizza Today - June 2018 - Destinations
Pizza Today - June 2018 - 25
Pizza Today - June 2018 - Knead to Know
Pizza Today - June 2018 - 27
Pizza Today - June 2018 - 28
Pizza Today - June 2018 - 29
Pizza Today - June 2018 - Handling Angry Diners
Pizza Today - June 2018 - 31
Pizza Today - June 2018 - 32
Pizza Today - June 2018 - 33
Pizza Today - June 2018 - Olive’s Comeback
Pizza Today - June 2018 - 35
Pizza Today - June 2018 - 36
Pizza Today - June 2018 - 37
Pizza Today - June 2018 - Cracking the Health Code
Pizza Today - June 2018 - 39
Pizza Today - June 2018 - Emergency Planning
Pizza Today - June 2018 - 41
Pizza Today - June 2018 - Pizza Today on the Road: Andolini’s Tulsa, Oklahoma
Pizza Today - June 2018 - 43
Pizza Today - June 2018 - 44
Pizza Today - June 2018 - 45
Pizza Today - June 2018 - Product Showcase
Pizza Today - June 2018 - 47
Pizza Today - June 2018 - 48
Pizza Today - June 2018 - Pizza Today Yellow Pages
Pizza Today - June 2018 - 50
Pizza Today - June 2018 - 51
Pizza Today - June 2018 - 52
Pizza Today - June 2018 - 53
Pizza Today - June 2018 - 54
Pizza Today - June 2018 - 55
Pizza Today - June 2018 - 56
Pizza Today - June 2018 - The Marketplace
Pizza Today - June 2018 - 58
Pizza Today - June 2018 - 59
Pizza Today - June 2018 - 60
Pizza Today - June 2018 - 61
Pizza Today - June 2018 - 62
Pizza Today - June 2018 - 63
Pizza Today - June 2018 - 64
Pizza Today - June 2018 - Reader’s Resource
Pizza Today - June 2018 - Mike’s Monthy Tip
Pizza Today - June 2018 - Cover3
Pizza Today - June 2018 - Cover4
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