Knead To Know DOUGH DR. TOM LEHMANN Be a Sponge The Dough Doctor answers your questions on the sponge process and mixing times What is the sponge process and how does it fit into making pizza? A: In my last article I mentioned using the sponge and dough process in making frozen pizza dough for use in a pizza trailer, truck or any other remote location such as a kiosk/express store. The sponge and dough process allows us to ferment the dough for flavor development while still having a dense dough for efficient freezing characteristics. This is a process commonly used by commercial bread and bun bakers to achieve the characteristics of a well-fermented dough while still maintaining excellent handling properties. In the sponge and dough process a portion (typically 50 to 80 percent) of the flour is fermented for three to five hours to condition the dough for improved handling (as well as improved finished bread flavor). Over the years I've found that using 80 percent of the total dough flour in the 2 6 / P I Z Z AT O D AY. C O M / F E B R UA R Y 2 0 1 8 sponge provides the best results in pizza production. To make the sponge we will use 80 percent of the total flour (by weight) and mix it with all of the yeast and 60 percent of the total water. I like to target the sponge for a finished temperature of 75 to 80 F, so the temperature of the water used in making the sponge should be 5 F less than the desired finished temperature. Put the water in the mixing bowl first and then add the flour and yeast. Mix just until the sponge comes together as a cohesive mass. More mixing is not needed or desired. Transfer the sponge to a suitably sized, lightly oiled container and set aside to ferment at room temperature for the time you have opted for. Remember that longer fermentation times will generally produce a better finished pizza. Cover the dough using a sheet of plastic to prevent drying and check it occasionally. If it looks like it might overflow the container, just knock the sponge dough as necessary. JOSH KEOWNhttp://www.PIZZATODAY.COM