KNEAD TO KNOW DOUGH DR. TOM LEHMANN Take and Bake Dough The Dough Doctor answers your questions. Q: I'm thinking of adding take-and bake pizza to my menu. Can I use my regular dough, or do I need a special dough? A: Making take-and-bake pizza can be a pretty simple proposition, or it can be a bit more in depth, requiring a specialized dough. The easiest way to make take-andbake pizza is to modify your existing dough formula and procedure. Begin by adjusting the sugar content of your dough to five percent of the flour weight. This will ensure that the crust will brown nicely in the consumer's home oven. If you feel that the added sweetness of the finished crust is detrimental to the flavor of the pizza, you can add six to eight percent sweet dairy whey 2 0 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 2 0 020_PIZ_1020_KK.indd 20 9/9/20 9:07 AMhttp://www.PIZZATODAY.COM