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Are you monitoring your finished dough temperatures? The humidity has little to nothing to do with the blowing of the dough, it’s all in the dough temperature. Additionally, when mixing multiple doughs back to back I always like to have a 5-gallon bucket of ice water at hand, pour the entire...

Use a short handle wood prep peel for peeling the pizzas into the oven and a long handle metal blade peel for peeling the pizzas out of the oven. Don’t forget to get a spinning peel too. Be sure to allow 1.5 times the oven depth for free space in front of the oven for the oven tender to work in...

Best aprons I’ve ever found come from Restaurant Equippers <www.equippers.com>. Tom Lehmann/The Dough Doctor

Rolando; Yes, you are doing your cheese no favor at all by the method you have described, instead, you will get a vastly superior product if you par-bake the pizzas with only 1/2 of the sauce, then add the remainder of the sauce along with the desired toppings and the cheese last. This is...

The one thing to remember about used deck ovens is that it may or may NOT be a pizza oven. I’ve seen all too many new operators buy what they thought was a deck type pizza oven only to find out that it won’t bake multiple pizzas, the reason being that it was not designed as a pizza oven, instead...

As an added plus, if it’s important to you, air impingement ovens handle moisture issues much better than an deck oven can (think of how a hair dryer handles wet hair). If a lot of your business is DELCO an air impingement oven might be your oven of choice. While on the topic, deck ovens are...

Remember that presses (heated or cold), sheeters and hand forming all produce finished crusts with significantly different characteristics. It’s not just a case of which method do I want to use, instead it’s a case of what characteristics do I want in my finished crust. Skins that are fully...

Daisy; I think George was under the belief that you were referring to baking platforms such as screens, disks, etc. rather than a stone oven deck. Putting oil on an oven deck will only result in the oil polymerizing and creating a varnish like build up on the deck surface. Like I said, you...

Daisy; With new oven stones a lot of operators season them by applying a thin layer of corn meal over the entire deck surface and setting the temperature at 450F and allowing it to bake until the cornmeal begins to brown and then sweeping the cornmeal out of the oven for the first bake. I might...

Mike; First, use calcium sulfate not gypsum/carbonate for addition to the dough to restore hardness. The use of 50-grain strength vinegar is the correct action to take to adjust the pH of the water. To test the pH of the water you can use pH test strips available from most pharmacies or pool...

Even when using pans in your deck oven you will find metal blade peels much easier to deal with. As far as the asbestos issue, it’s only an issue if you were to cut, grind, drill or put it into a form which can be breathed, otherwise it’s not an issue. Tom Lehmann/The Dough Doctor

Normally a cracked stone isn’t a problem. You might have it tested to determine if it contains asbestos or not. If it doesn’t, you can easily have it ground down to provide a flat surface if there is a slight difference in height along the crack, if not, there is nothing to worry about. When you...

That doesn’t make any sense at all. Leaving the salt out of the dough for 30-minutes to an hour then adding the salt and mixing it into the dough would only provide a very slight increase in total dough fermentation. If you left it out for the entire fermentation period you would get...

Charlie; When you say “proof” do you really meant “PROOF” which is the time between forming the skin and tasking it to the oven, or do you mean “fermentation time” , which is the length of time the dough is subjected to yeast fermentation between mixing and opening into skins? Tom Lehmann/The...

As long as the “smaller” batch size isn’t too small there should be little to no difference between a full size batch and a partial size batch. That’s one of the strong points for a spiral mixer. By the way, the smallest dough size for a spiral mixer that will mix efficiently is one that will...

I’d just put the IDY, salt and sugar all together with a few ounces of flour, place in covered cup, shake to mix and store in the cooler up to a week. Tom Lehmann/The Dough Doctor

I’m not sure just what you are looking for, are you looking for a video of a pizza made from a pressed skin being baked? No real difference from any other pizza. If you are looking to see the difference in crumb structure I’m not aware of any videos showing this, but I did write a very...

Sorry about that!!! Allow me to eat some crow! I was reading sheeter not rounder, shame on me! Paul, you are absolutely correct, dough with that kind of absorption will not work in the rounder, the skin on the dough will just smear around the inside making a mess. Tom Lehmann/The Dough Doctor

I’ve used dough sheeters on doughs that were approaching 70% but not 75% (that’s Focaccia country), even then I had to use a LOT of dusting flour and you really couldn’t sheet the dough in the truest sense as the sheeting rolls were very wide and far apart, also the dough will be difficult to...

For the fast casual concept we have sheeted the skins and then allowed them to proof for a specific period of time (you would need to determine that time), they are then placed in the cooler and allowed to cool for about an hour or so, they can then be stacked 5-high with a piece of parchment...