Pizza Today - December 2018 - 26

Knead To Know

DOUGH DR. TOM LEHMANN

Sticky Situation
How to correct a dough that is too wet and sticky
Q: MY DOUGH FEELS FINE AFTER
MIXING, BUT AFTER 24 TO 48 HOURS
OF COLD FERMENTATION IN DOUGH
BOXES THE DOUGH IS ALWAYS WET
AND STICKY. I'VE TRIED REDUCING THE
DOUGH ABSORPTION TO NO AVAIL.
A: The number one reason for a wet,

sticky dough is covering it when you
put it into the cooler. After mixing,
the dough is going to be at least at
room temperature or above, making
it quite a bit warmer than the inside
of your cooler, which should be
operating at 36 to 40F. When you
lid the container of dough balls, the
moisture that is being held in the
warm air condenses onto the inside
of the container (the top where there
is head space above the dough) as it
2 6 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 8

cools due to exposure to the cold air.
Since the dough retains a lot of heat
(latent heat) it continues to generate
moist air within the box and the
moisture continues to condense onto
the inside of the container until the
dough and box eventually equilibrate
at the same temperature. By this time,
though, the box is flooded with water
that drips onto the dough surface. This
water is slowly absorbed back into the
dough, but under most conditions the
dough is removed from the cooler for
use before it is fully absorbed. What
we experience is a wet, sticky dough.
To add insult to injury, these doughs
also tend to have a strong propensity
to bubble during baking as the water
in the outer portion of the dough is
vaporized into steam.

THE QUESTION BECOMES THIS: HOW
DO WE ADDRESS THE PROBLEM? The

easiest way to address the issue is
begin cross-stacking the dough boxes
as they're placed into the cooler, or if
you're already cross-stacking you may
need to cross-stack for a longer period
of time. How long is long enough?
The length of cross-stack time will
depend upon the dough temperature
as well as the actual dough ball weight.
Warmer doughs or heavier dough ball
weights will require a longer crossstack time. The best way to determine
the correct cross-stack time for your
specific dough is to place it into
the cooler and monitor the internal
temperature of the dough balls. When
the average dough ball temperature
measures 50F it will be safe to begin



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Pizza Today - December 2018

Table of Contents for the Digital Edition of Pizza Today - December 2018

Pizza Today - December 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Winter Beer Menus
Panini
Marketing Longevity
On The Road: Caliente Pizza & DraftHouse
2019 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader's Resource
Mike's Monthly Tip
Pizza Today - December 2018 - CT1
Pizza Today - December 2018 - CT2
Pizza Today - December 2018 - Pizza Today - December 2018
Pizza Today - December 2018 - Cover2
Pizza Today - December 2018 - Commentary
Pizza Today - December 2018 - 4
Pizza Today - December 2018 - 5
Pizza Today - December 2018 - Contents
Pizza Today - December 2018 - 7
Pizza Today - December 2018 - 8
Pizza Today - December 2018 - 9
Pizza Today - December 2018 - Contributors
Pizza Today - December 2018 - 11
Pizza Today - December 2018 - Expo Spotlight
Pizza Today - December 2018 - 13
Pizza Today - December 2018 - Interact
Pizza Today - December 2018 - 15
Pizza Today - December 2018 - Conversation
Pizza Today - December 2018 - 17
Pizza Today - December 2018 - Man on the Street
Pizza Today - December 2018 - 19
Pizza Today - December 2018 - Tony’s Trending Recipe
Pizza Today - December 2018 - 21
Pizza Today - December 2018 - Road to Pizza Expo
Pizza Today - December 2018 - 23
Pizza Today - December 2018 - Destinations
Pizza Today - December 2018 - 25
Pizza Today - December 2018 - Knead to Know
Pizza Today - December 2018 - 27
Pizza Today - December 2018 - 28
Pizza Today - December 2018 - 29
Pizza Today - December 2018 - Winter Beer Menus
Pizza Today - December 2018 - 31
Pizza Today - December 2018 - 32
Pizza Today - December 2018 - 33
Pizza Today - December 2018 - Panini
Pizza Today - December 2018 - 35
Pizza Today - December 2018 - 36
Pizza Today - December 2018 - 37
Pizza Today - December 2018 - Marketing Longevity
Pizza Today - December 2018 - 39
Pizza Today - December 2018 - 40
Pizza Today - December 2018 - 41
Pizza Today - December 2018 - On The Road: Caliente Pizza & DraftHouse
Pizza Today - December 2018 - 43
Pizza Today - December 2018 - 44
Pizza Today - December 2018 - 45
Pizza Today - December 2018 - 2019 Menu Guide
Pizza Today - December 2018 - 47
Pizza Today - December 2018 - 48
Pizza Today - December 2018 - 49
Pizza Today - December 2018 - 50
Pizza Today - December 2018 - 51
Pizza Today - December 2018 - 52
Pizza Today - December 2018 - 53
Pizza Today - December 2018 - 54
Pizza Today - December 2018 - 55
Pizza Today - December 2018 - 56
Pizza Today - December 2018 - 57
Pizza Today - December 2018 - 58
Pizza Today - December 2018 - 59
Pizza Today - December 2018 - 60
Pizza Today - December 2018 - 61
Pizza Today - December 2018 - Product Showcase
Pizza Today - December 2018 - 63
Pizza Today - December 2018 - 64
Pizza Today - December 2018 - Pizza Today Yellow Pages
Pizza Today - December 2018 - 66
Pizza Today - December 2018 - 67
Pizza Today - December 2018 - 68
Pizza Today - December 2018 - 69
Pizza Today - December 2018 - 70
Pizza Today - December 2018 - 71
Pizza Today - December 2018 - The Marketplace
Pizza Today - December 2018 - 73
Pizza Today - December 2018 - 74
Pizza Today - December 2018 - 75
Pizza Today - December 2018 - 76
Pizza Today - December 2018 - 77
Pizza Today - December 2018 - 78
Pizza Today - December 2018 - 79
Pizza Today - December 2018 - 80
Pizza Today - December 2018 - Reader's Resource
Pizza Today - December 2018 - Mike's Monthly Tip
Pizza Today - December 2018 - Cover3
Pizza Today - December 2018 - Cover4
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