Pizza Today - July 2020 - 23

circumstances, the reaction is to
reduce the yeast level to a point
where the dough doesn't blow,
but this now introduces a whole
new problem. In many cases, the
dough now has a yeast level so low
that it cannot support the weight
of the topping ingredients during
baking, and it may collapse, or not
rise sufficiently to give the desired,
light, airy internal crumb structure. In all too many cases, a gum
line develops just under the sauce
that will be next to impossible to
resolve until we get the yeast level
back up to where it needs to be.
But, then the dough blows again.
Now you can see why reducing the
yeast level is not the correct action
to take when the dough blows.
Failure to cross stack the
dough boxes can also lead
to blowing the dough. When
first placed into the cooler, the
dough boxes should be placed in
a cross stacked pattern to allow
the warmer air to escape from the
dough boxes. This results in a significant improvement in the
efficiency of cooling the dough
balls. In cases where a walk-in
cooler isn't available and only a
reach-in is used, there isn't room
in the cabinet to cross stack the
dough boxes, but they can be
placed into the cooler with the
ends off set, resulting in open,
exposed ends on each box, allowing for the escape of the warm air
from the boxes.
Even with cross-stacking, you
must allow enough time for the
dough to be cooled before you seal
the boxes closed.
We have found that if the
dough balls weigh 16 ounces or
less, the dough boxes should be
allowed to remain cross-stacked
for at least two hours. If the dough
balls are between 17 and 24 ounc-

es, they should remain cross stacked
for at least 2½ hours. Because the
dough still hasn't come down in temperature to that of your cooler within
these times, it is important to be
consistent with the cross stack time
employed. For example, if your dough
ball weight is 10 ounces, and you're
using a cross stack time of two hours,
that's fine, but be sure to use that
cross stack time consistently. Keep
in mind, though, that these are only
recommendations. Since all coolers are not created equally, you may
need to adjust the cross stack times
from those given above, and this is
perfectly acceptable - just be sure to
be consistent and always use the same
cross stack time that you've found
correct for your dough ball weight.
Another factor to consider occurs
during the dough-making process.
Due to traffic in and out of the cooler

during the busier parts of the day, our
coolers typically work harder, and
operate at a slightly higher temperature than they do during the late
night hours after the store is closed,
or when business slacks off a bit.
For this reason, I don't recommend
making the dough during the day, or
even during the early evening hours.
Instead, I recommend making dough
a couple hours prior to closing, when
the cooler will be operating more
efficiently. By the time you're ready
to go home, you can down stack the
dough boxes just before turning the
lights off. ■

TOM LEHMANN is
a former director at the
American Institute of
Baking in Manhattan, KS

J U LY 2 0 2 0 / P I Z Z AT O D AY. C O M / 2 3

020_PIZ_0720_KK.indd 23

6/9/20 9:57 AM


http://www.ammfg.com/ http://www.ammfg.com/ http://www.PIZZATODAY.COM

Pizza Today - July 2020

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

Pizza Today - July 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Upselling Carryout
COVID-19
Reducing Costs
Summer Tomatoes
Summer Greens
Summer Salads
Young Entrepreneur of the Year
Product showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - July 2020 - CT1
Pizza Today - July 2020 - CT2
Pizza Today - July 2020 - Pizza Today - July 2020
Pizza Today - July 2020 - Cover2
Pizza Today - July 2020 - Commentary
Pizza Today - July 2020 - 4
Pizza Today - July 2020 - 5
Pizza Today - July 2020 - 6
Pizza Today - July 2020 - 7
Pizza Today - July 2020 - Digital
Pizza Today - July 2020 - 9
Pizza Today - July 2020 - Conversation
Pizza Today - July 2020 - 11
Pizza Today - July 2020 - Mike’s Monthly Tip
Pizza Today - July 2020 - 13
Pizza Today - July 2020 - Man on the Street
Pizza Today - July 2020 - 15
Pizza Today - July 2020 - Building Blocks
Pizza Today - July 2020 - 17
Pizza Today - July 2020 - Tony’s Trending Recipe
Pizza Today - July 2020 - 19
Pizza Today - July 2020 - Knead to Know
Pizza Today - July 2020 - 21
Pizza Today - July 2020 - 22
Pizza Today - July 2020 - 23
Pizza Today - July 2020 - Destinations
Pizza Today - July 2020 - 25
Pizza Today - July 2020 - Upselling Carryout
Pizza Today - July 2020 - 27
Pizza Today - July 2020 - 28
Pizza Today - July 2020 - 29
Pizza Today - July 2020 - COVID-19
Pizza Today - July 2020 - 31
Pizza Today - July 2020 - 32
Pizza Today - July 2020 - 33
Pizza Today - July 2020 - Reducing Costs
Pizza Today - July 2020 - 35
Pizza Today - July 2020 - Summer Tomatoes
Pizza Today - July 2020 - 37
Pizza Today - July 2020 - 38
Pizza Today - July 2020 - 39
Pizza Today - July 2020 - Summer Greens
Pizza Today - July 2020 - 41
Pizza Today - July 2020 - Summer Salads
Pizza Today - July 2020 - 43
Pizza Today - July 2020 - Young Entrepreneur of the Year
Pizza Today - July 2020 - 45
Pizza Today - July 2020 - 46
Pizza Today - July 2020 - 47
Pizza Today - July 2020 - 48
Pizza Today - July 2020 - 49
Pizza Today - July 2020 - Product showcase
Pizza Today - July 2020 - 51
Pizza Today - July 2020 - Pizza Today Yellow Pages
Pizza Today - July 2020 - 53
Pizza Today - July 2020 - 54
Pizza Today - July 2020 - 55
Pizza Today - July 2020 - 56
Pizza Today - July 2020 - 57
Pizza Today - July 2020 - The Marketplace
Pizza Today - July 2020 - 59
Pizza Today - July 2020 - 60
Pizza Today - July 2020 - 61
Pizza Today - July 2020 - 62
Pizza Today - July 2020 - 63
Pizza Today - July 2020 - 64
Pizza Today - July 2020 - 65
Pizza Today - July 2020 - Expo Spotlight
Pizza Today - July 2020 - Cover3
Pizza Today - July 2020 - Cover4
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