Pizza Today - February 2025 - 21
BY LAURA MEYER
PROCEDURES ARE KEY TO
W
hat's the worst thing
that could happen in
a pizzeria? We've got
insurance for everything
you can think of
when it comes to the
people, the physical
building, our equipment,
etc. But do you
have a plan for when things go wrong
with your dough? Do you know how
to recognize the signs before sh** really
hits the fan? When opening a pizzeria,
we make test batch after test batch and
it's really only after a full year do we
think we know what we're doing, but
rarely do we plan for the worst while
attempting to plan for the best. Knowing
how to prevent problems with
dough is the first step. But knowing
what to do when we encounter problems
will serve you so much more.
MAINTAINING CONSISTENCY AND
MAKING SURE EVERYONE KNOWS
WHAT TO DO IS EVEN MORE CRUCIAL.
During a busy night we stage our
dough so it is always coming to room
temperature before we need it and we're
never cooking cold dough. But the flow
of service is rarely constant from the
moment the doors open to the moment
they close. There are slow times and
there are peak times, and it can come
in waves or it can come in a nice curve.
The end of the night always comes and
there's normally a dropping off point
after the main dinner rush where you
can feel things are slowing down. It is at
this point where the focus needs to shift
from pushing through to wrapping up.
Dough should be put back in the fridge
if too much is sitting out so that you're
not wasting dough that could be used
the next day. But how do you know it
can be saved?
If dough has been sitting out for
an extended period of time the dough
will tell you if it can be saved. Towards
the end of a dough's lifetime you will
notice instead of a nice even raised
dough ball you will see a point along
the top where it looks like a bubble has
formed and it wants to pop. This is a
beginning indicator that the gluten net
is weakening and instead of the dough
inflating evenly and trapping the gas,
that net is now unable to hold onto
the gas and will soon rupture. Think
about a balloon. When it's brand new
a balloon will be stretchy, and the skin
will be taut and smooth when blown up.
When the balloon deflates the skin does
not go back to its original state but will
be loose and saggy with stretch marks.
Dough is the same. When at its peak,
dough will inflate with the buildup of
gas and stretch the skin. But as soon
as the gluten net begins to weaken, the
bubble will deflate and you will be able
to tell on the top where the imprint of
the bubble once was. It is easiest to see
this when there is more than one dough
ball on a tray as it will look a little like
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Pizza Today - February 2025
Table of Contents for the Digital Edition of Pizza Today - February 2025
Pizza Today - February 2025 - CT1
Pizza Today - February 2025 - CT2
Pizza Today - February 2025 - Cover1
Pizza Today - February 2025 - Cover2
Pizza Today - February 2025 - 3
Pizza Today - February 2025 - 4
Pizza Today - February 2025 - 5
Pizza Today - February 2025 - 6
Pizza Today - February 2025 - 7
Pizza Today - February 2025 - 8
Pizza Today - February 2025 - 9
Pizza Today - February 2025 - 10
Pizza Today - February 2025 - 11
Pizza Today - February 2025 - 12
Pizza Today - February 2025 - 13
Pizza Today - February 2025 - 14
Pizza Today - February 2025 - 15
Pizza Today - February 2025 - 16
Pizza Today - February 2025 - 17
Pizza Today - February 2025 - 18
Pizza Today - February 2025 - 19
Pizza Today - February 2025 - 20
Pizza Today - February 2025 - 21
Pizza Today - February 2025 - 22
Pizza Today - February 2025 - 23
Pizza Today - February 2025 - 24
Pizza Today - February 2025 - 25
Pizza Today - February 2025 - 26
Pizza Today - February 2025 - 27
Pizza Today - February 2025 - 28
Pizza Today - February 2025 - 29
Pizza Today - February 2025 - 30
Pizza Today - February 2025 - 31
Pizza Today - February 2025 - 32
Pizza Today - February 2025 - 33
Pizza Today - February 2025 - 34
Pizza Today - February 2025 - 35
Pizza Today - February 2025 - 36
Pizza Today - February 2025 - 37
Pizza Today - February 2025 - 38
Pizza Today - February 2025 - 39
Pizza Today - February 2025 - 40
Pizza Today - February 2025 - 41
Pizza Today - February 2025 - 42
Pizza Today - February 2025 - 43
Pizza Today - February 2025 - 44
Pizza Today - February 2025 - 45
Pizza Today - February 2025 - 46
Pizza Today - February 2025 - 47
Pizza Today - February 2025 - 48
Pizza Today - February 2025 - 49
Pizza Today - February 2025 - 50
Pizza Today - February 2025 - 51
Pizza Today - February 2025 - 52
Pizza Today - February 2025 - 53
Pizza Today - February 2025 - 54
Pizza Today - February 2025 - 55
Pizza Today - February 2025 - 56
Pizza Today - February 2025 - 57
Pizza Today - February 2025 - 58
Pizza Today - February 2025 - 59
Pizza Today - February 2025 - 60
Pizza Today - February 2025 - 61
Pizza Today - February 2025 - 62
Pizza Today - February 2025 - 63
Pizza Today - February 2025 - 64
Pizza Today - February 2025 - 65
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Pizza Today - February 2025 - Cover3
Pizza Today - February 2025 - Cover4
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