Dough Tips – Part 2

For pizza operators, having a good dough (and a good crust) is the key to a great pizza and a successful business.  Here are some common questions we get and our suggestions on how to dominate your dough.

Q: What is the best pizza flour?

The right flour depends on the type of crust you want to make.  For a New York Style thin crust, use flour with a protein level of 13 to 14 percent.  For a Sicilian Style crust, use flour with a protein level of 12 to 13 percent.  For a traditional Chicago Deep Dish Style, use flour with a protein level of 10 to 12 percent.

Q: Why do I get blisters in my pizza?

The culprit could be a cold dough, which is resistant  to the rapid expansion of gases taking place during baking.  To reduce blistering, allow the dough to warm to at least 60 degrees F prior to baking.

Q: What is the best order to add ingredients?

First add water, then flour, salt, sugar and yeast.  This allows the water to hydrate the flour quickly and adequately blend the other ingredients during the mix time.  Add oil, if using, one minute into the mixing process to prevent the oil from coating the yeast or competing with the water to hydrate the flour.

Q: How do I get a crispier crust?

Crispiness of crust can be affected by the type of flour, dough formulation, toppings and style of the oven.  Stiff dough can produce a dense, chewy crust.  Adding more water to the formula will open up the dough when baking, creating tiny air cells that lighten the crust and allow it to bake completely, producing a lighter, crispier texture.

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