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Hey Guys, Wondering if you can achieve a pizza with a puffy corncione but less sag than a neopolitan pizza by cooking in a wood/gas oven at a lower temp of say 500 degrees for a longer amount of time ? Looking at moving to a rotating wood/gas oven for our delivery carry out business but need to...

Hi Folks, Wondering if anyone has any thoughts or experience using rotating brick ovens like the Marra Forni Rotator brick ovens ? Thinking about changing from our current thin crust sheeted conveyor based pizza style. We currently sell about 500 original, wholemeal spelt, or gluten free pizzas...

Hi Tom & Folks, Just wondering if I should notice a difference in the final pizza crust if I lightly oil my dough balls with olive oil instead of canola oil (what I do now). Am using the standard dough management process of your’s Tom e.g. we from there go straight to cross stacking in cool...

Thanks Tom. Appreciate the help.

Hi Tom, Wondering are the effects of doing smaller batches of dough in a spiral mixer (compared to the to when we do batches that fill the mixer)? The reason I’m asking is we’re getting a wetter and what looks to be a better mixed final dough. I made sure the measurements were perfectly scaled...

Hi Tom, Thanks for the info. Just wondering if you knew of anywhere to look at a video or pictures of pizzas made using hot dough presses. Am intrigued by the potential of them to mitigate staff dough handling problems and to improve consistency. I’ve only been able to google content which stops...

Thanks for that. They said they don’t use animal products…so I guess that looks like it is dead yeast… I’m just playing around with different dough management things to get around our dough challenged staff. I’ve noticed our thin crust bases really sing when they have had a lot of time to proof...

So watching the youtube clip in this link Is it safe to say that the organisation featured uses PZ-44 l-cystine

Thanks Tom, Wondering if you had any thoughts on a dough management process where you sheeted your mixed dough straight away and put it into pan trays (with no perforations ) and a lid, cool roomit for a night. Then use the next day. Effectively I’m asking what would the difference between cold...

Thanks for the response Tom. We use a Middleby Marshall conveyor oven with perforated aluminium trays. Our challenge is to come up with a process as close to what we do now. Wondering if instead of slow fermenting our dough balls overnight in the cool room, can we sheet them onto our trays...

Hi Tom, Wondering what the best process is for proofing your sheeted thin crust pizza bases on the trays straight after mixing. The reason I’m thinking about it as a new process for us is that if the bases are stacked in the cool room with lids on (like dominoes Australia does)…then no one...

Hi Tom, Do I actually need flour in my premixed goodie bags ? At the moment I use IDY, Sugar, Salt, & 100g Flour. But if I don’t actually need flour, I’d rather not use it. I’m not really worried about masking the ingredients, just want to reduce the chances of errors. Appreciate the help

Thanks Tom, Getting some great consistency with our dough now, so appreciate all the help. Just finessing it as much as I can now. Luke

Hi Tom, Thanks again for all the help, appreciate it. Just wondering if you prefer 70-75 degrees or 80-85 degrees for final mixed dough temp? Luke

Hi Tom, I’m wondering if it’s ok to add more flour at the end of your mix if you find your dough to be too soft. If not, when is the best time ? Occasionally I’m getting final mixed dough that is too soft…often even if I’ve put less water in because the same thing happened the day before...

Hi Tom, My longer and slower cook is giving the crust a drier feel on the mouth that isn’t as nice as the quicker cook. Wondering if you can think of anything I can experiment to address this ? Hoping to have the best of both worlds…a crisper crust in the centre with the better slower and lower...

Ahhh, thanks for that Tom. I’m just wondering about your finished temp range of 70 - 75. I thought you recommended 80 - 85 ? The main reason I’m asking is that I noticed my dough only gets that satiny texture at about 80. If I stop at 70 - 75 it would look under mixed.

Thanks Tom, it seems to have worked well without dropping the oil. Quick unrelated question… I’m wondering what my strategy should be to get my dough to last longer than a day. At the moment I let it cold ferment using your dough management method for 24 hours. After 24hrs its great, but after...

Hi Steve, have WOW PS640G. Impingment fingers are out of the box standard config.

Thanks for the reply as usual Tom ! Appreciate it. Yep…I was thinking the same thing about the flour. I might drop the water and oil in 1% increments until it gets back to it’s way it was before. Oh, yes I use a spiral mixer. Cheers, Luke