Pizza Today - February 2021 - 21

I

n the world of independent pizzerias, we are always looking for the
next big thing that will make our
restaurants stand out. More importantly, we are striving for consistency in our
product. There is nothing better than
getting new customers, but retaining
them for a second, third, and hopefully
loyal return visits is the name of the
game. There are a few simple changes
you can make to your dough procedure
and dough recipe that will help you
achieve that consistency and maybe
take it to the next level. Change can
be scary, and you've worked really hard
to come up with a recipe that you can
be proud of and one that works within
your operation. But have no fear. Small
subtle changes can ensure a consistent
product as well as one that keeps you
creative and always striving for more.

Here are a few ideas to adjust
your procedures:
* Switching from volume measure-

ment to weight. Volume can be very
inconsistent in that one person may
pack down an ingredient and another
might do a heaping scoop. The two are
never the same and will always drastically alter the outcome. Whether you
choose grams or ounces, I recommend
picking one and sticking with it.
* Controlling temperatures. If your
dough changes from day to day, the
most common reason is inconsistent
temperatures. Yeast becomes most active around 70 F and dies around 110
F. When you make dough, you always
want to think about the final temperature. If your dough is too hot, it will
proof too quickly causing it to blow up
before the intended use. How to combat this is to focus on the temperature
of the ingredients that you can control
the most. Use cold water or add ice in
the summer or on warm days. If using
a starter/pre-ferment, cool it off in the
refrigerator for a bit before adding it to

the mixer. Controlling just these two
ingredients will have a profound
effect on the result.
One thing people always forget is
that as your dough is resting, whether
on a bench or in the fridge, it is a living
thing and is going to rise, which means
heat. Your dough is going to release
heat, and if it is enclosed in a container,
then that means heat is trapped and
your dough will rise too quickly. Letting your dough breathe a little before
closing is always a good idea. If you
go straight from mixer to balled form,
cross stack your dough boxes for two
to five minutes to let some of the heat
escape. If in bulk form, let it rest on a
table or in its container for a few minutes before closing. You will only want
to do this for a few minutes. Anything
longer and your dough will begin to dry
out and form a skin.
* Type of container. Another way to
help control temperature is the type of
container or vessel you choose to proof


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Pizza Today - February 2021

Table of Contents for the Digital Edition of Pizza Today - February 2021

Pizza Today - February 2021
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
PPP Forgiveness
The Current Job Market
Ins and Outs of Expanding
Latin-inspired Pizzas
Adding Sandwiches
Pizza Expo 365
Small Market Mom & Pops
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - February 2021 - CT1
Pizza Today - February 2021 - CT2
Pizza Today - February 2021 - Pizza Today - February 2021
Pizza Today - February 2021 - Cover2
Pizza Today - February 2021 - Commentary
Pizza Today - February 2021 - 4
Pizza Today - February 2021 - 5
Pizza Today - February 2021 - 6
Pizza Today - February 2021 - 7
Pizza Today - February 2021 - Digital
Pizza Today - February 2021 - 9
Pizza Today - February 2021 - Conversation
Pizza Today - February 2021 - 11
Pizza Today - February 2021 - Mike’s Monthly Tip
Pizza Today - February 2021 - 13
Pizza Today - February 2021 - Man on the Street
Pizza Today - February 2021 - 15
Pizza Today - February 2021 - Building Blocks
Pizza Today - February 2021 - 17
Pizza Today - February 2021 - Tony’s Trending Recipe
Pizza Today - February 2021 - 19
Pizza Today - February 2021 - Knead to Know
Pizza Today - February 2021 - 21
Pizza Today - February 2021 - 22
Pizza Today - February 2021 - 23
Pizza Today - February 2021 - Destinations
Pizza Today - February 2021 - 25
Pizza Today - February 2021 - PPP Forgiveness
Pizza Today - February 2021 - 27
Pizza Today - February 2021 - 28
Pizza Today - February 2021 - 29
Pizza Today - February 2021 - The Current Job Market
Pizza Today - February 2021 - 31
Pizza Today - February 2021 - 32
Pizza Today - February 2021 - 33
Pizza Today - February 2021 - Ins and Outs of Expanding
Pizza Today - February 2021 - 35
Pizza Today - February 2021 - 36
Pizza Today - February 2021 - 37
Pizza Today - February 2021 - Latin-inspired Pizzas
Pizza Today - February 2021 - 39
Pizza Today - February 2021 - Adding Sandwiches
Pizza Today - February 2021 - 41
Pizza Today - February 2021 - 42
Pizza Today - February 2021 - 43
Pizza Today - February 2021 - Pizza Expo 365
Pizza Today - February 2021 - 45
Pizza Today - February 2021 - Small Market Mom & Pops
Pizza Today - February 2021 - 47
Pizza Today - February 2021 - 48
Pizza Today - February 2021 - 49
Pizza Today - February 2021 - Product Showcase
Pizza Today - February 2021 - 51
Pizza Today - February 2021 - Pizza Today Yellow Pages
Pizza Today - February 2021 - 53
Pizza Today - February 2021 - 54
Pizza Today - February 2021 - 55
Pizza Today - February 2021 - 56
Pizza Today - February 2021 - 57
Pizza Today - February 2021 - The Marketplace
Pizza Today - February 2021 - 59
Pizza Today - February 2021 - 60
Pizza Today - February 2021 - 61
Pizza Today - February 2021 - 62
Pizza Today - February 2021 - 63
Pizza Today - February 2021 - 64
Pizza Today - February 2021 - 65
Pizza Today - February 2021 - Expo Spotlight
Pizza Today - February 2021 - Cover3
Pizza Today - February 2021 - Cover4
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