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Both. If you have a scale that has a weighing capacity of something over 50-pounds you can use that. Mostly we see scales with a capacity of about 30-pounds so this will allow you to use a large plastic bucket to weigh the flour in. Note: If you have a scale that will weigh 50-pounds and you can...

Weigh it…always! We did a number of studies on this and we found that there can be as much as 12 to 14-ounce variation in flour weight between different 50-pound bags on a pallet, however, if you weigh 20-bags together you will have 1,000-pounds on the scale. Add the water first, then the salt...

That is correct but you have then changed the identity of the pizza. Tom Lehmann/The Dough Doctor

I’ve not looked at the boxes in question but Teflon does not have a stellar reputation for durability…we all know what happened to those Teflon fry pans of days long ago. We looked at Teflon on bakery pans at one time but durability was an issue then too. One thing I might suggest is buying a...

You can bake on a par-baked crust but that will require that you completely re-profile the bottom fingers, and then you will need to have an oven profiled just for making the par-bakes as getting a decent par-baked crust for this specific application takes a bit of finesse. Then the question...

Pizza99; Not to mention what that little bit of reheating can do for the overall appearance of the slice, especially if they’re getting a little “long in the tooth” sitting in that holding cabinet. Tom Lehmann/The Dough Doctor

Dan; You are correct about the yeast not playing well with salt and sugar BUT this is only true with wet yeast/compressed yeast, fresh yeast, brick/block yeast or any dry yeast that has already been suspended/activated in water. With IDY in a goodie bag the salt and sugar actually work to...

No, flour is not needed in your case. Flour is added to help mask the ingredients and even more importantly, to help separate some ingredients which might pose a problem with clumping if not well dispersed in the mix. An excellent example of this would be vital wheat gluten or dry milk solids. I...

That’s a question that I cannot answer as I have no idea of where you’re presently at flavor wise or exactly what your expectations are. From what you describe though it sounds as if your present oven might be ready to be put out to pasture so a new oven might be in your future one way or...

Sure, at those high temps you will need to eliminate sugar, milk or eggs from the dough formulation to prevent the crust from developing too much color. The design of the HBD is such that it will prevent the development of a “pizza bone” but still allow the intense heat to give a little char to...

You will need to consider the baking platform you will need to use (pan, disk, or screen) if a disk is in your future you will also need to consider the airflow properties of the disk (all disks are NOT the same). Depending upon your product mix you might want to consider a split conveyor on one...

That’s one of the things we used to do during our annual pizza seminar when I was at the AIB (prior to my retirement). Actually, its pretty easy to do, yes you do need to use pre-cooked meat. The pepperoni was a very popular one that we made using ground pepperoni. If you would like to discuss...

By definition, mozzarella cheese is pretty bland, neutral in flavor, in my opinion, some of the best cheese flavors are developed using a blend of different types of cheese, for example, one blend that we used to get a lot of very favorable comments on was 70% mozzarella, 25% Parmesan and 5%...

We did a study on insulated bags many, many years ago and we found that a single, 12-inch, cheese only, boxed pizza could be held for up to just under 30-minutes before dropping to 140F, when two boxed pizzas were placed into a double bag the time increased to approximately 45-minutes. Like I...

Actually, you’re making fairly large batches compared to what a lot of folks here make. A good level for garlic powder is about 0.15% so based on 2500-grams (2.5 Kg.) flour weight you would need to use at least 3.75-grams of garlic powder and for pepper, you can go to twice that amount or more...

Not having the opportunity to taste or evaluate the flavor of your crust or that of your target makes it hard/impossible to day just what you might need to do to achieve the flavor you’re looking for. Since salt is extremely important in the flavor profile equation I would begin by increasing...

My suggestion is to contact Paul Tiffany at Lloyd Pans [email protected] to see how they have addressed this question with others. I know its not an issue with their pans as well as with most pans made in the last few years. Secondly, just my personal take on it, what are your options...

As long as your pans remain behind the counter you are not required to wash them after each use. With seasoned pans we do not even recommend washing them, just wipe out with a clean towel and you’re good to go. You never see bakers washing their bread pans do you? Your pizza pans are no...

For DELCO pizzas I would try to bake the pizzas a little longer, possibly starting them out on a screen for 60 to 90-seconds and then finishing them up right on the deck. This should add another minute, or so, to the over bake time which will help your DELCO pizzas as lot as they will be drier...

So, please tell us what you are doing; type of oven, what you’re baking on, baking temperature, baking time, Are you providing your customers with any kind of insulated bag? Tom Lehmann/The Dough Doctor