Pizza Today - May 2020 - 22

2) Since heat accelerates the rate
of fermentation, it is only natural
to want to proof our dough near a
source of heat. A lot of times we find
pans of dough being placed on an
oven to proof. This can be acceptable if only a few pans need to be
proofed, but if a number of pans are
to be proofed it's common practice
to stack the pans on top of the oven.
When this happens, the bottom pan
receives plenty of heat, but it also acts
as an insulator for the other pans, so
they will get none of the heat; hence,
the bottom pan rises quickly, but the
other pans don't rise nearly as fast, if
at all.
We can also put the pans of dough
on a wheeled rack and move them to
a warm spot in the shop such as near
the oven(s) or a warm air vent from
the furnace. The problem here is that
now we have pans on only one side
of the rack getting the heat while the

pans on the other side get little of the
heat, so they end up proofing slower.
Sure, you can make the argument that
the rack will be turned every 10 minutes to minimize this inconsistency in
temperature exposure, but the reality
of it is that it just doesn't happen.
3) Our other option for proofing
the dough is to use a temperaturehumidity controlled cabinet, also
known as a "proofer". If you're really
serious about making a lot of deep
dish-pizzas and want to maintain
as short a turnaround time on your
orders as possible, this might be your
best option. Because both the temperature and humidity within the
proofer are set by you, there is a high
degree of control over the proofing
of the dough. You can have it proof
faster (higher temperature) or slower
(lower temperature) with a relative
humidity level that will prevent crust-

ing of the dough (75 percent). More
importantly, the temperature and
humidity within the proofer are constant throughout the day.
By using a proofer, you can also
manage your proofed dough by
allowing it to rise to a specified point
(height) in the pan, and then taking
it to the cooler for chilling. While in
the cooler, the dough will continue to
rise for a period of time. The trick is
to take the dough to the cooler at just
the point where the dough will rise to
the desired height, and then significantly slow or stop rising, allowing
the dough to be held in the cooler,
for several hours or a day, at a condition where it is ready for dressing and
baking at a moment's notice. n
TOM LEHMANN is a former director at
the American Institute of Baking in
Manhattan, Kansas and Pizza Today's
resident dough expert.

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Pizza Today - May 2020

Table of Contents for the Digital Edition of Pizza Today - May 2020

Pizza Today - May 2020
Commentary
Contributors
Expo Spotlight
Meet The Makers
Conversation
Man On The Street
Tony’s Trending Recipe
Knead To Know
Destinations
workplace violence
Mozz: slice, shred or dice
Build a pizza using the five tastes
The neapolitan way on any style
Ada online
New horizons
Product showcase
Reader’s Resource
Pizza Today Yellow Pages
The Marketplace
Mike’s Monthly Tip
Pizza Today - May 2020 - CT1
Pizza Today - May 2020 - CT2
Pizza Today - May 2020 - Pizza Today - May 2020
Pizza Today - May 2020 - Cover2
Pizza Today - May 2020 - Commentary
Pizza Today - May 2020 - 4
Pizza Today - May 2020 - 5
Pizza Today - May 2020 - 6
Pizza Today - May 2020 - 7
Pizza Today - May 2020 - Contributors
Pizza Today - May 2020 - 9
Pizza Today - May 2020 - Expo Spotlight
Pizza Today - May 2020 - 11
Pizza Today - May 2020 - Meet The Makers
Pizza Today - May 2020 - 13
Pizza Today - May 2020 - Conversation
Pizza Today - May 2020 - 15
Pizza Today - May 2020 - Man On The Street
Pizza Today - May 2020 - 17
Pizza Today - May 2020 - Tony’s Trending Recipe
Pizza Today - May 2020 - 19
Pizza Today - May 2020 - Knead To Know
Pizza Today - May 2020 - 21
Pizza Today - May 2020 - 22
Pizza Today - May 2020 - 23
Pizza Today - May 2020 - Destinations
Pizza Today - May 2020 - 25
Pizza Today - May 2020 - workplace violence
Pizza Today - May 2020 - 27
Pizza Today - May 2020 - 28
Pizza Today - May 2020 - 29
Pizza Today - May 2020 - 30
Pizza Today - May 2020 - 31
Pizza Today - May 2020 - Mozz: slice, shred or dice
Pizza Today - May 2020 - 33
Pizza Today - May 2020 - 34
Pizza Today - May 2020 - 35
Pizza Today - May 2020 - Build a pizza using the five tastes
Pizza Today - May 2020 - 37
Pizza Today - May 2020 - 38
Pizza Today - May 2020 - 39
Pizza Today - May 2020 - The neapolitan way on any style
Pizza Today - May 2020 - 41
Pizza Today - May 2020 - 42
Pizza Today - May 2020 - 43
Pizza Today - May 2020 - Ada online
Pizza Today - May 2020 - 45
Pizza Today - May 2020 - New horizons
Pizza Today - May 2020 - 47
Pizza Today - May 2020 - 48
Pizza Today - May 2020 - 49
Pizza Today - May 2020 - Product showcase
Pizza Today - May 2020 - 51
Pizza Today - May 2020 - Pizza Today Yellow Pages
Pizza Today - May 2020 - 53
Pizza Today - May 2020 - 54
Pizza Today - May 2020 - 55
Pizza Today - May 2020 - 56
Pizza Today - May 2020 - 57
Pizza Today - May 2020 - The Marketplace
Pizza Today - May 2020 - 59
Pizza Today - May 2020 - 60
Pizza Today - May 2020 - 61
Pizza Today - May 2020 - 62
Pizza Today - May 2020 - 63
Pizza Today - May 2020 - 64
Pizza Today - May 2020 - 65
Pizza Today - May 2020 - 66
Pizza Today - May 2020 - Mike’s Monthly Tip
Pizza Today - May 2020 - Cover4
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