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when it comes out of of the mixer it isn’t all that stretchy… but as it “rises” over time it wants to flatten out more like a pancake than a expanding ball… i use fresh cake yeast. add the salt to the water then flour then sprinkle cake yeast on top. i also was thinking it could be the...

location location location! as a pizza shop owner i can tell you certain areas/ locatip ons are never going to profit and even if run excellent the best you can expect is to work your butt off for small profit.

I use the tom lehman style dough management. 1% cake yeast 58 percent hydration 1.75 salt. ball it up cross stack in cooler etc. My problem is lately the dough wants to flatten down like a pancake and its soft without sringback whcn you to touch it. as a result my dough has not been breading...

Re: need help on how to get crispier crust on lehman style d could it be that its getting cooler now and using cold water the finished dough temp is too cool when it gets balled up before putting it in cooler? what happens if its below 80 when put in cooler will that prevent it from breading...

Re: need help on how to get crispier crust on lehman style d Tom, Thank you for taking the time to respond. I hand form my dough and yes I reduced the yeast to .6 so it wouldnt overexpand in the cold fermentation process. I also am experiencing this gumline under the sauce… especially when i...

Re: need help on how to get crispier crust on lehman style d Id like to add im more at a thickness of .115 my 16" pie uses 23 oz doughball… but also I have a big crust so the dough isn’t as thick as you might thick as you might think. I also stated I use a hydration percentage of 62% but its...

I own a pizzeria in upstate ny… i hve a ny style high gluten flour pizza. i get good crispiness on crust but like most steams away and becomes soft and chewy. what is this ripple sheet or dri-pie sheet your talking about? also what does a gortex top on a delivery bag do? thanks for the advice...

Re: need help on how to get crispier crust on lehman style d no oil or sugar… just hi gluten flour, salt, cake yeast and water. I get good browning on the crust and it is originally decently crispy but after a short amount of times the dough turns soggy and the bottom is floppy.

I use a water hydration of around 60-62%, .6% compressed yeast, 1.75 percent salt. I follow the lehman procedures as far as mixing cross stacking and downstacking… then letting cold ferment for 14-16 hours minimum. i then let the dough rise at room temp for 1-2 hours till its useable. my oven...

Re: what are some of the higher quality brands of pizza spic Steve, the largest size they sell is 8oz? were you able to workout a deal if you bought a large dollar amount of spices at once?

in upstate ny … generic brand basic hi gluten flour is going for 12-14 per 50 lb from good distributors.

Re: what are some of the higher quality brands of pizza spic ok great thanks… so what type of situation would a pizzeria \want to invest money into better spices?

Is it worth spending more on spices for your sauce? Which ones? I would think salt, sugar and possibly pepper are not worth it? Is it worth spending more on oregano and granulated garlic? What are some of the top brands and Ill see if they carry them in upstate ny where im located. thanks...

I am not looking for an exact recipe, I am just wondering what main ingredients real NYC pizzerias use. I have been using stanislaus FULL RED puree and FULL RED crushed tomatoes mixture then adding spices… and also ive been using just stanislaus saporito and adding spices. Does anyone have...