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I believe that Gino’s East still uses food coloring but not Malnati’s. The last time I checked, Gino’s East was using FD&C #5 and #6 yellow food coloring. The McCormick’s yellow food coloring that I found in a local supermarket is FD&C #5. I read somewhere that one should not use more than 1/2...

Tom, It appears that pjcampbell is incorporating autolyse into his dough making process, which is a method used by some artisan bakers but rarely used in commercial pizza operations. Also, since pjcampbell is using a standard home stand mixer with limited dough capacity, should he reduce the...

DB, There are some folks over at pizzamaking.com who are used to working with small amounts of dough based on volume measurements and who know how to work with baker’s percents and thickness factors. PN

DB, You are better off working with weights rather than volumes for scaling purposes. If you are using 1 1/4 cups of water for 3 cups of flour, you will get a very wet dough, with a hydration that is quite likely over 70%. PN

DB, I thought perhaps your yeast wasn’t working but if the dough rose, then it is appears the yeast is OK. I did a quick check and the humidity in the Phoenix area is around 24% as I write this. You usually have to get above about 50-60% humidity for the moisture content of the flour to...

A 7% swing in hydration seems to be a lot to get “soup” on a consistent basis. How old is your flour? I would think that the humidity in Phoenix this time of year would be on the low side, and I assume that you are storing the flour in an air-conditioned area. Have you thought of holding back...

Re: yeast and dough recipe help jefd99: See http://www.pmq.com/tt/viewtopic.php?p=50947#50947. PN

Re: yeast and dough recipe help jefd99, Can you tell us the type or style of pizza you are making? And what are the sizes of the different pizzas, and how are they baked? Thanks. PN

To the best of my knowledge, according to a Pizza Hut worker, PH used 16 ounces (about 454 g.) of dough for their 12" pan pizza and 22 ounces (about 624 g.) for their 14" pan pizza. This was when they used fresh dough. I don’t know what the numbers are for their frozen patties that are now used...

I think it is this one: http://www.pmq.com/tt2/recipe/view/id_1 … ust-Pizza/. You can also see the ingredients list for the Domino’s crusts at http://www.dominos.com/home/menu/ingredients.jsp (you may have to copy and paste this URL into your address bar). PN

Tom, Based on what Matt has stated, I believe the latest iteration is: 100%, Flour, 5000 g. 44%, Water, 2200 g. 0.80%, IDY, 40 g. 1.5%, Salt, 75 g. 1%, Sugar, 50 g. 6%, Oil, 300 g. Looking at that profile in the context of the way that Matt is using the dough, can you tell me what commercial...

You should also check out the PMQ Industry Information at http://pmq.com/industryreports09.php. PN

Matt, Can you restate the complete dough formulation you are now using? And is the yeast active dry yeast (ADY) or instant dry yeast (IDY)? PN

Tom, You indicated earlier that the plastic bags can be reused. Are there any health issues involved in reusing the bags, or do they have to be washed and dried before reusing? PN

Tom Lehmann: Tom, Thanks for the clarification. Can you tell me where the 1.63 number comes from? PN

Tom Lehmann: Tom, To be sure I understand, for the preferment method, are you saying that the total dough weight after the final mix (100%) = 25% preferment + 75% (remaining ingredients added as part of the final mix)? PN

matts1185, It looks like the hydration of your formulation is 40% (about 41.5% when the water in the two eggs is added to the formula hydration). What kind of pizza are you making? And what kind of yeast are you using? Is the pint of vegetable oil an Imperial pint that is 20 fluid ounces...

NicksPizza: It might not be if the yeast is fresh yeast. PN

deaconvolker: I don’t recall that Tom has both a NY Thick and NY Thin dough recipe per se, unless you are simply using two skin thicknesses. Do you perhaps mean Tom’s Thick and Thin Chicago style as given in the Recipe Bank at http://www.pmq.com/tt2/recipe/view/id_1 … zza-Crust/ ? PN

This thread discussed techniques for combining dough balls of different sizes: http://www.pmq.com/tt/viewtopic.php?p=44360#44360. PN