The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Kyle writes:

I just bought a small pizza place and have been open for two months now working on my third. I make all my dough from scratch here and mostly I have the dough figured out how I like it but I like to take in information from a lot of different sources which is why I looked into the Pizza Therapy book.

(FYI: The Pizza Therapy Pizza Book: http://legendsofpizza.com/pizzabook )

Looks like there is a lot of good information in there. Like I said the dough is already performing well (and its pretty close to the recipe you sent me) so any time I try something new or make an adjustment its mostly a small change so the dough is not completely different.

My biggest issues so far have been that after I form the dough balls and place them in trays in the cooler to proof, they sometimes proof so much that they end up forming into each other and losing the nice round shape. I can usually correct for it when I stretch out the dough but its easiest to stretch out a dough ball that is round in the tray.

I could cut back on the yeast but I'm not sure if thats the real issue plus it could effect the taste and texture which I'm uneasy about. If I let it rise first then punch it down and shape into dough balls it doesn't do this but then the final product ends up being more chewy and tough.

I like my dough to have a slightly crispy outer layer and be soft inside. My other problem has been that my trays are old and not air tight and although I brush oil on them they still can dry out around the edges sometimes and give that cracked, jagged edge crust when I stretch it out. I usually just cut off the dry edge and its fine but most likely I will need to look into getting some better dough trays as well.

Also my pizzas have a crust that is not real thin like a new york style pizza but also not too thick and doughy like a deep dish or pan pizza.

I hand stretch and toss, then place on a screen. Overall, I've been really happy with my current dough but there are a couple small things that I would like to figure out. If you have any input on this I would like to know what you think. I'm always open to good ideas.
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Hi Kyle.

This is a great question.

Please understand:
The Pizza Therapy Pizza Book is really for the home pizza chef.

I don't pretend to be able to teach you how to make dough for a commercial pizza operation.
That's beyond the scope of my expertise....

I can build websites and do pizza promotions with Internet video. If you need a webiste or video created, I'm your guy!

As far as your dough problems, I have you coverd.

You need to contact the Dough Doctor, Tom Lehman.

He is a wealth of information and I'm sure he can assist you.

Ask your question here:

http://pmq.com/tt/viewtopic.php?f=14&t=9214


And please let me know how you make out.

If you do not get the answer I have other pizza experts to contact...please let me know!

I am very interested so I can assist others with the same issue.




pizza on earth,

albert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog