may have one property that you like and
another that you don’t care for. In that
case, try to figure out which ingredient is
causing each result. Strong knowledge of
ingredients helps a lot. By knowing what
each ingredient actually brings to the recipe, you can hit upon the right combination
with fewer test batches.
5. Follow Your Intuition
Along with using logic, we also recom-
mend testing your whims and hunches.
Logic can be helpful, but, since we lack to-
tal knowledge, it may not provide the full
answer. Some of the best breakthroughs
come from our creative sides—that is,
trying out a crazy idea. Even an idea that
doesn’t work can bring new knowledge
that’s helpful down the road.
6. Vary Amounts and Types
To change the properties of a dough or
crust, vary the amount of ingredients as
well as the types. However, it’s best to
change only one variable at a time. Oth-
erwise you won’t know how each change
affects the resulting product. (See the
sidebar for typical portion amounts.)
7. Convert the Best Test Recipe to
Once you get the recipe you want, convert it to a large-batch size for your
pizzeria mixer. You can do this by multiplying every ingredient in the recipe by
a factor. To determine the factor, divide
the total amount of flour in the large
batch by that used in the test batch. For
example, if your pizzeria batch size takes
25 pounds of flour and your test batch
uses 8 ounces (0.5 pounds), the large
batch would be 50 times bigger than the
test batch ( 25 ÷ 0.5 = 50). So, to convert
the test-batch recipe to the large-batch
recipe, you would multiply every ingredient in the test batch by 50.
In the case of teaspoon measurements,
convert them to weights, if possible, for
the large recipe. To do this, determine
how many level teaspoons of an ingredient equals one ounce (weigh it out), and
use that information to translate teaspoon measures into ounces. Remember
that 3 teaspoons = 1 tablespoon.
8. Create a Written Procedure and
Many pizzeria owners blame their dough
and crust problems on a faulty formula
when inconsistent procedure is the true
culprit. Once you’ve settled on a recipe,
create a simple written procedure for
making the new dough. If possible, have it
neatly printed or typeset for easy reading
and laminate it to keep it well-preserved.
Require everyone on your dough-making
staff to follow it every time.
John Correll is the author of The Original Ency-clopizza, a comprehensive guide to purchasing and
preparing the ingredients that make a quality pizza.
Visit his website at correllconcepts.com.