your dough in or on. Dough boxes are great in that they are stackable and can be color coded, but can trap heat. Metal sheet pans, wrapped in plastic and held on a speed rack, cool down faster because of the metal. They also help with air circulation between the trays. Both have their pros and cons depending on the operation and handling methods you employ. When it comes to your dough recipe there are countless simple tweaks you can make that will alter the texture of your dough in its raw and baked form as well as enhance the flavor. Water is usually the second most common ingredient in dough, and increasing or decreasing this will change the texture of your finished product (as well as change the handling of your raw dough). The lower the hydration, the easier it is to handle when raw and in balled form. As a cooked product it will have some crispness (depending on how long it is baked), and the interior crumb will be tighter. By increasing the water in your dough the manageability when raw becomes more difficult, but when it is baked your dough will have a more pronounced crispness and a more open interior crumb. Another way to enhance flavor is by the addition of a starter or pre-ferment. There are a few types of starter, but the most common are sourdough or levain (no commercial 2 2 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0http://www.smrset.com http://www.smrset.com http://www.PIZZATODAY.COM