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The flavor obtained from adding malted milk powder (a blend of non-diastatic malted barley, wheat flour and evaporated milk) is essentially the same as that obtained from using just non-diastatic malt powder, but at a greater cost. If you use it be sure to suspend it in the dough water before...

65 to 70% R.H. is what we found best BUT at this humidity the slices absolutely must be reheated/reconed prior to serving as it softens the crust substantially. Tom Lehmann/The Dough Doctor

Daisy1; It looks like you are going to owe him a pizza or two! 🙂 Over the years we had a number of different pizzerias come up to AIB and ask if they might be able to use one of our mixers for making dough while theirs was down for repairs. We never refused them but as a company policy we had to...

I brush the opened skin lightly with oil, then add a little fresh garlic followed by sliced fresh tomato (slice about 3/16-inch thick and place on clean bar towels to remove excess moisture) one medium tomato is about right for a 12-inch pizza. Then apply fresh basil leaves and torn (peel like...

Keep in mind that depending upon the dough formulation, especially the dough absorption, your new dough formula may need to be based on something as small as 5-pounds of flour weight. This is assuming you will be using a Hobart A-200/AT-200 model. Tom Lehmann/The Dough Doctor

It sounds like you will be working with an electric oven. Since all ovens are different as are dough formulas and cheese browning characteristics I like to start out using only the bottom heat and then adjust the top heat only to provide the desired characteristics to the top of the pizza. Tom...

If you P.M. me I will be glad to discuss my personal experiences with you. We had one for several years. Tom Lehmann/The Dough Doctor

We used to bake thin crust pizzas on screens in our deck ovens all the time without any problem. The screens need to be seasoned and you will need to have at least 2% sugar in the dough formula to initiate browning. Baking temperature will be between 450 and 500F, and if you want a stronger...

Our rule for rounding/balling the dough is that it must be completely done within 20-minutes of removing the dough from the mixer. Two people, one cutting/scaling and one rounding can process 85# of dough in 17 to 20-minutes. We did this all the time when we used to do the AIB Annual Pizza...

Check with the manufacturer of the oil to find out what the smoke point is for your specific oil. When it comes to buying frying fats you pretty well get what you pay for. Look for a frying fat that has a higher smoke point than what you presently have. Tom Lehmann/The Dough Doctor

I think you’ll find that you can bake your pizzas quite well in an air impingement oven, the neat thing about air impingement ovens is that fingers can be configured specific to your product for the best possible bake. Tom Lehmann/The Dough Doctor

Additionally, you can add some lights to the perimeter of your property, the flying insects will be more attracted to them than the lights of your store. Tom Lehmann/The Dough Doctor

We used to have an expression at AIB. “Every oven is a law unto itself and only itself”. Tom Lehmann/The Dough Doctor

When we had our annual pizza seminar at AIB Big Dave was a regular speaker for many years and one of his topics was portion control. When it came to cheese, he always said that portion control could save between $300.00 and $400.00 per month. Reason enough! Tom Lehmann/The Dough Doctor

How about just putting water into a large food safe container and adding a bunch of ice to it, store in the walk-in cooler, this way you will always have a ready supply of ice water. Assuming a mixing time of around 8 to 10-minutes, ice water should be able to get your finished dough temps down...

Mik e; Who is your Reiser rep? Is it by chance Jeff Zeak? If it is Jeff is also very well versed on flour, especially as it pertains to pizza dough. Tom Lehmann/The Dough Doctor

Chilling the flour can certainly help BUT it will take the better part of a week to bring a bag of flour down to 36 to 40F, that means you will need to be storing a full weeks supply of flour in the cooler, do you have that much room to spare? Most coolers are like closets…never large enough...

I would begin at 65% absorption, that should be pretty close to where you want to be. Your flour is most likely not malted as are many organic flours. That being the case you will find it difficult to get decent crust color unless you are baking at 800F or higher. To address this you have two...

The thing about air impingement ovens is that you will need to have the oven profiled for the task at hand, assuming the oven of choice has top and bottom fingers that can be changed out. For reheating slices you will want to have a finger profile that provides very little airflow to the bottom...

Whatever you do, be sure to discuss this with your food safety inspector before you do anything! Paneling the walls will only hide the problem and ultimately make things worse, painting almost never cuts it and if you use the wrong type of paint your inspector will “have kittens”! We encounter...