Pizza Today - October 2020 - 22

(available from most bakery ingredient suppliers). Just add the whey into
the flour and disperse it by jogging the
mixer agitator a couple times, then add
the water, and you're ready to
begin mixing. After the dough has
been mixed, take it directly to the
bench for scaling and balling.
Manage the dough through the
cooler overnight in the conventional
manner. Then, first thing on the following day, remove the dough from
the cooler and allow it to sit at room
temperature for about four minutes, or
until the dough can be easily opened
into skins. Place each pizza skin onto
a wire screen, take it to the cooler and
place it into a wire tree rack for cooling. Allow the dough skins to cool
for about 45 minutes, then remove
the dough from the screen and stack
on a metal tray or cardboard pizza
circle about five high, with a piece of
parchment paper between each crust.

These can be conveniently stored in
the reach-in cooler under the prep
table. When an order is received for a
take-and-bake pizza, a prepared dough
skin is removed from the stack, placed
into an ovenable paperboard tray and
lightly oiled to prevent moisture to
migrate into the dough. The sauce can
now be applied, and the pizza dressed
to order. To finish the pizza, wrap it
with stretch or shrink wrap and
apply a label with all of the appropriate
information (such as keep refrigerated,
do not freeze, remove plastic overwrap before baking, complete baking
instructions, and a use-by date). If your
business will be based on take-andbake pizza only, you may want to have
a more specialized dough for making
your pizzas. In addition to the changes
recommended above, a coated leavening system should also be included in
the dough formulation. This basically
consists of a blend of baking soda and

sodium aluminum phosphate - which
has been encapsulated in fat, allowing
it to react as a baking powder during
baking rather than during the pre-bake
storage period. The reason for including this ingredient is to ensure that
the dough/crust will always rise during
baking, even if the dough is mishandled by the consumer.
Q: We like the quality of bake
that we get on our pizzas, but
we would like to get a little more
crust color without affecting the
bake or flavor of the finished
crust.
A: The typical reaction to getting
what you want to achieve -- either a
longer bake, or a hotter bake, or adding sugar to the dough formulation
-- will potentially influence either the
textural properties or the flavor of the
finished crust, so we will assume that

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Pizza Today - October 2020

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

Pizza Today - October 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Payroll
The Supply Chain
COVID-19 Positive Employees
Killer Meatballs
Rethink Anchovies
Pork Options
National Pizza Month
Miguel’s Pizza, Slade, KY
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - October 2020 - CT1
Pizza Today - October 2020 - CT2
Pizza Today - October 2020 - Pizza Today - October 2020
Pizza Today - October 2020 - Cover2
Pizza Today - October 2020 - Commentary
Pizza Today - October 2020 - 4
Pizza Today - October 2020 - 5
Pizza Today - October 2020 - 6
Pizza Today - October 2020 - 7
Pizza Today - October 2020 - Digital
Pizza Today - October 2020 - 9
Pizza Today - October 2020 - Conversation
Pizza Today - October 2020 - 11
Pizza Today - October 2020 - Mike’s Monthly Tip
Pizza Today - October 2020 - 13
Pizza Today - October 2020 - Man on the Street
Pizza Today - October 2020 - 15
Pizza Today - October 2020 - Building Blocks
Pizza Today - October 2020 - 17
Pizza Today - October 2020 - Tony’s Trending Recipe
Pizza Today - October 2020 - 19
Pizza Today - October 2020 - Knead to Know
Pizza Today - October 2020 - 21
Pizza Today - October 2020 - 22
Pizza Today - October 2020 - 23
Pizza Today - October 2020 - Destinations
Pizza Today - October 2020 - 25
Pizza Today - October 2020 - Payroll
Pizza Today - October 2020 - 27
Pizza Today - October 2020 - 28
Pizza Today - October 2020 - 29
Pizza Today - October 2020 - The Supply Chain
Pizza Today - October 2020 - 31
Pizza Today - October 2020 - 32
Pizza Today - October 2020 - 33
Pizza Today - October 2020 - COVID-19 Positive Employees
Pizza Today - October 2020 - 35
Pizza Today - October 2020 - 36
Pizza Today - October 2020 - 37
Pizza Today - October 2020 - 38
Pizza Today - October 2020 - 39
Pizza Today - October 2020 - Killer Meatballs
Pizza Today - October 2020 - 41
Pizza Today - October 2020 - Rethink Anchovies
Pizza Today - October 2020 - 43
Pizza Today - October 2020 - Pork Options
Pizza Today - October 2020 - 45
Pizza Today - October 2020 - National Pizza Month
Pizza Today - October 2020 - 47
Pizza Today - October 2020 - 48
Pizza Today - October 2020 - 49
Pizza Today - October 2020 - Miguel’s Pizza, Slade, KY
Pizza Today - October 2020 - 51
Pizza Today - October 2020 - 52
Pizza Today - October 2020 - 53
Pizza Today - October 2020 - 54
Pizza Today - October 2020 - 55
Pizza Today - October 2020 - Product Showcase
Pizza Today - October 2020 - 57
Pizza Today - October 2020 - Pizza Today Yellow Pages
Pizza Today - October 2020 - 59
Pizza Today - October 2020 - 60
Pizza Today - October 2020 - 61
Pizza Today - October 2020 - 62
Pizza Today - October 2020 - 63
Pizza Today - October 2020 - The Marketplace
Pizza Today - October 2020 - 65
Pizza Today - October 2020 - 66
Pizza Today - October 2020 - 67
Pizza Today - October 2020 - 68
Pizza Today - October 2020 - 69
Pizza Today - October 2020 - 70
Pizza Today - October 2020 - 71
Pizza Today - October 2020 - 72
Pizza Today - October 2020 - 73
Pizza Today - October 2020 - Expo Spotlight
Pizza Today - October 2020 - Cover3
Pizza Today - October 2020 - Cover4
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