Pizza Today - February 2022 - 21

Find ways to add color to your pizza crust
O
ver the years I have taught
many pizza makers
embarking on a new
journey, but there always seems to
be a handful of questions I always
get. " When do I know my pizza is
done " is probably a question I get
once a class. For beginners, learning
to stretch and top dough is a daunting
task ... let alone getting it off the
table and into the oven. Cooking
the pizza seems to be a step that is
always left as an afterthought. We
think about ovens, but what happens
to our product once it is in the oven
is a different thing entirely. Some
people prefer timers, but I think they
are useless. For one, kitchens are loud
enough without the incessant beeping
of multiple timers. In the end
timers only act as a preemptive warning
that a pizza may be done as during
a busy night ovens begin to cool
down as pizzas are rotated in and
out. Learning how the performance
of your equipment changes during
busy periods as well as how your
dough and product changes with it is
key. Instead what I do is look at color.
Every single time the oven door is
opened, whether a new pizza is going
in or a fully cooked one is coming
out, I assess the color of every single
pizza on that deck. If the doors have
glass, I am looking through those as
well, but the opening and closing of
the door is an indicator to me that I
should be looking.
Color can come from several
different things. The main reasons
pizzas take on color when baked is
because of the Maillard reaction and
caramelization of sugars. The Maillard
reaction is a chemical reaction
between amino acids, proteins and
sugars. During the cooking process a
crust is formed, changing the flavor
but also creating the variance in color
that we see when pizzas are finished
cooking. Sugars are extremely
attracted to moisture, which means
doughs with varying hydrations
will have slightly different colors.
Caramelization of sugar is different
from the Maillard reaction in that
no amino acids are necessary (just as
not all sugars are equal in terms of
concentration of sweetness for the

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Pizza Today - February 2022

Table of Contents for the Digital Edition of Pizza Today - February 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinations
Weathering a Storm
Business Essentials
Eggplant on the Menu
Smoking In House
Farm to Table
Making Plant Based Work Financially
Pain Points
Pizza Expo Preview
On the Road: Eno's Pizzeria, Dallas, TX
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - February 2022 - CT1
Pizza Today - February 2022 - CT2
Pizza Today - February 2022 - Cover1
Pizza Today - February 2022 - Cover2
Pizza Today - February 2022 - Commentary
Pizza Today - February 2022 - 4
Pizza Today - February 2022 - 5
Pizza Today - February 2022 - 6
Pizza Today - February 2022 - 7
Pizza Today - February 2022 - Digital
Pizza Today - February 2022 - 9
Pizza Today - February 2022 - Conversation
Pizza Today - February 2022 - 11
Pizza Today - February 2022 - Mike's Monthly Tip
Pizza Today - February 2022 - 13
Pizza Today - February 2022 - Man on the Street
Pizza Today - February 2022 - 15
Pizza Today - February 2022 - Building Blocks
Pizza Today - February 2022 - 17
Pizza Today - February 2022 - Tony's Trending Recipe
Pizza Today - February 2022 - 19
Pizza Today - February 2022 - Knead to Know
Pizza Today - February 2022 - 21
Pizza Today - February 2022 - 22
Pizza Today - February 2022 - 23
Pizza Today - February 2022 - Destinations
Pizza Today - February 2022 - 25
Pizza Today - February 2022 - Weathering a Storm
Pizza Today - February 2022 - 27
Pizza Today - February 2022 - 28
Pizza Today - February 2022 - 29
Pizza Today - February 2022 - Business Essentials
Pizza Today - February 2022 - 31
Pizza Today - February 2022 - 32
Pizza Today - February 2022 - 33
Pizza Today - February 2022 - Eggplant on the Menu
Pizza Today - February 2022 - 34A
Pizza Today - February 2022 - 34B
Pizza Today - February 2022 - 35
Pizza Today - February 2022 - 36
Pizza Today - February 2022 - 37
Pizza Today - February 2022 - Smoking In House
Pizza Today - February 2022 - 39
Pizza Today - February 2022 - Farm to Table
Pizza Today - February 2022 - 41
Pizza Today - February 2022 - Making Plant Based Work Financially
Pizza Today - February 2022 - 43
Pizza Today - February 2022 - 44
Pizza Today - February 2022 - 45
Pizza Today - February 2022 - Pain Points
Pizza Today - February 2022 - 47
Pizza Today - February 2022 - 48
Pizza Today - February 2022 - 49
Pizza Today - February 2022 - Pizza Expo Preview
Pizza Today - February 2022 - 51
Pizza Today - February 2022 - 52
Pizza Today - February 2022 - 53
Pizza Today - February 2022 - On the Road: Eno's Pizzeria, Dallas, TX
Pizza Today - February 2022 - 55
Pizza Today - February 2022 - 56
Pizza Today - February 2022 - 57
Pizza Today - February 2022 - Product Showcase
Pizza Today - February 2022 - 59
Pizza Today - February 2022 - 60
Pizza Today - February 2022 - Pizza Today Yellow Pages
Pizza Today - February 2022 - 62
Pizza Today - February 2022 - 63
Pizza Today - February 2022 - 64
Pizza Today - February 2022 - 65
Pizza Today - February 2022 - The Marketplace
Pizza Today - February 2022 - 67
Pizza Today - February 2022 - 68
Pizza Today - February 2022 - 69
Pizza Today - February 2022 - 70
Pizza Today - February 2022 - 71
Pizza Today - February 2022 - 72
Pizza Today - February 2022 - 73
Pizza Today - February 2022 - Expo Spotlight
Pizza Today - February 2022 - Cover3
Pizza Today - February 2022 - Cover4
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