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Not long ago, an acquaintance asked Tom for some advice on dough ball weights for his NY style dough formulation given in the Recipe Bank–if that is what you are using–and Tom suggested 13.5 ounces for the 14" size and 17.75 ounces for the 16" size. Using the same math, by my calculation a dough...

Re: need help on how to get crispier crust on lehman style d Tom, Are you suggesting that the 0.5-0.75% compressed yeast level in your NY style dough recipe at http://www.pmq.com/tt2/recipe/view/id_1 … yle-Pizza/ is too low? PN

Re: need help on how to get crispier crust on lehman style d What kind/brand of flour are you using, and are you using any oil or sugar in the dough? PN

As you can see from the yeast conversion table at http://www.theartisan.net/convert_yeast_two.htm (you may have to copy and paste this URL), for whatever weight of ADY you are using, you should reduce it by about 25% to get to the amount of IDY (by weight) you should use. PN

mjkelly93, Can you clarify whether you are downstacking your dough boxes? You mentioned crossstacking but not downstacking. Also, is 0.025% IDY a correct value? For 50 pounds of flour (800 ounces), 0.025% IDY is 0.2 ounces. That is less than 2 teaspoons. PN

Is this what you are looking for? Determine water temperature needed to give a finished (mixed) dough temperature of 80 to 85F. With a room temperature of 70 to 75F, this will typically require a water temperature of 65F using a planetary mixer. Add the water to the mixing bowl. Add salt and...

The Lloyd/pizzatools square/rectangular pans are tapered. However, I believe the Sicilian-style pans from Allied Metals are straight-sided: http://www.alliedmetalusa.com/catalog.c … x,1,110,x/. PN

The last ingredients list I saw was here: http://www.joyfoodsinc.com/papajohns_products.html (it may be necessary to copy and paste into the address box). PN

I don’t know if this will help, but see http://www.examiner.com/x-1495-Seattle- … unch-today (you may have to copy and paste into the address bar). PN

Charles: The PJ Dustinator blend also includes soybean oil. PN

Corrected link: http://digital.pmq.com/pizzamagazine/200710/ A brief description of the Smith Cajun pizza appears here: http://www.americasplate.com/. “Cajun Chicken Pizza” with hand-tossed dough; homemade Cajun sauce and a blend of grated mozzarella and provolone; baked and marinated chicken...

It might help Tom to know what kind of dough you are talking about, that is, whether it is a high/moderate hydration dough (e.g., for a “soft” crust) or a low-hydration dough (e.g., for a cracker-style crust). If you can share the dough formulation, that might also help determine what the window...

For what it’s worth, General Mills has a Market Tracker at the Professionals section of its website at http://www.gmflour.com/gmflour/markettracker.aspx . PN

Tom, That’s a good point. What I was thinking is that because fructose is already a simple sugar, it will be metabolized faster by the yeast than if the sugar were sucrose (e.g., ordinary table sugar), which would take some time to be converted to simple sugars to feed the yeast. And using more...

Tom, I did a little research on the amount of sugars in unsweetened botted or canned apple juice and discovered that around 9.64% of it represents sugars, of which fructose, a simple sugar, represents about 65%. Since the fructose is already a simple sugar and is immediately available as food...

Tom, As a point of clarification, do the numbers you mentioned presuppose the use of a commercial sheeter or roller of some sort that will be able to produce the proper sized skin with minimal scrap? I know that some operators produce a large sheet from which skins are cut using a template or...

Tom, Can you elaborate further on the science that is behind the blistering? I know that there are a lot of people who actually like the blistering effect. Is there a way of inducing it? When I get blistering it is usually as a result of long fermentation, often several days (cold...

Another member caught that video a few weeks ago: http://www.pmq.com/tt/viewtopic.php?p=41578#41578 and elicited commentary on its authenticity. It even made it to Countdown on MSNBC. PN

Kino, For information on the PZ-44, go to http://www.foremostfarms.com/ and look at Ingredient Products (under OUR PRODUCTS). Then click on Pizza. That will take you to information on the PZ-44. PN

PIZZAMAGOO: Good point. Only a portion of the formula water (about 4-5 times the weight of the ADY) should be used to rehydrate the ADY, at about 105 degrees F, for about 10-15 minutes. The rest of the formula water should be cooler or else the finished dough temperature may be too high and the...