Pizza Today - December 2018 - 28

lidding or covering the dough boxes
for extended refrigerated storage (one
to three days). When discussing this I
always make sure to mention that the
dough balls should be lightly oiled after
being placed into the dough box, as this
will prevent excessive drying or crust
formation on the dough balls during the
cross-stack period.
Do I have to cross-stack the
dough boxes? Yes, unless you want to

experience the problems mentioned
above. But if you want to have a process
that doesn't require cross-stacking dough
boxes there are two other options for
you:
1. Place the dough balls onto
aluminum sheet pans, lightly oil the
dough balls and slide the pan into a
food contact approved plastic bag. Then
pull the bag down tight onto the dough
balls and fold the open end down under

the end of the pan as you place it into
a vertical wheeled stand with about a
five-inch shelf spacing. Place the pans
of dough into the cooler as quickly as
possible. The plastic will not inhibit
cooling of the dough as a lidded box
will, so it will allow for faster cooling of
the dough with minimal condensation
formation on the inside of the bag.
2. Use individual plastic bags (like
bread bags), oil the dough ball and drop
it into a plastic bag, twist the open end
into a pony tail and tuck it under the
dough ball as you place it onto a sheet
pan or shelf in the cooler.
In both of these cases the oil on the
dough ball helps the dough release from
the plastic when you go to use the dough
balls. In most cases you can reuse the
plastic bags a number of times before
replacing them.
A LESS OFTEN ENCOUNTERED REASON
FOR A STICKY DOUGH IS THE USE OF
MALT as an ingredient in the dough.

More specifically, the use of diastatic
(enzyme active) malt. If the flour you're
using is un-malted and you are just
trying to provide a normal malt level
to help fermentation and promote
crust color development during baking,
all that is needed is 0.25 percent of
a 20-degree Lintner value dry malt
powder. But of recent I have seen a
number of cases where malt syrup is
being added to the dough to provide a
unique flavor to the finished crust. In
these cases the amount of malt syrup
can be two percent or more. If the malt
product is diastatic it will hydrolyze too
much of the starch into sugar making
for a sticky dough that cannot be
corrected. In this case just make sure the
malt syrup you are planning to use is
a non-diastatic malt syrup - which is
really nothing more than a type of sugar
syrup that provides a uniquely different
flavor to the baked crust - and you'll be
just fine.n

TOM LEHMANN is a former director at
the American Institute of Baking in
Manhattan, Kansas and Pizza Today's
resident dough expert.
2 8 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 8


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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
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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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