Letters to the Editor Rick Hynum
I own a small take-and-bake pizza restaurant,
and I’ve been struggling with our pizza dough.
I want our dough to taste like it came from one
of the big guys. Is it possible to create a crust
like Pizza Hut’s or Domino’s with a take-and-bake concept?
whey. For a stronger, darker crust color, increase the whey in 2% increments until you
achieve the characteristics you’re looking for.
Let us know if this helps!
Grand Rapids, MI
Thanks for the question,
Malikah. We referred
it to Tom “The Dough
Doctor” Lehmann. Unfortunately, Tom says
you probably won’t be
able to create the type
of dough you desire
with a take-and-bake
concept because chains
like Pizza Hut depend
heavily on commercial ovens
to achieve their pizza’s unique characteristics. Your best hope is to create a dough that’s
comparable to that of the big take-and-bake
chains. Tom has posted several excellent take-and-bake dough formulas on PMQ’s Recipe
Bank at pmq.com/recipe. These formulas use
a lot of sugar to achieve the browning and
flavor common to pizzas made by the “big
guys.” But you can replace the sugar with
equal amounts of bakery-grade sweet dairy
Pizza in Brazil
I have a pizza shop in Goiania, Brazil. Do you
have any suggestions for marketing our pizzeria? What are other pizzerias doing here? We
know that some use leaflets, but that is all. We
need to increase our sales urgently, or we’ll go
out of business.
Mister Lenha Pizzeria
Unfortunately, Manoel, we’ve only recently
begun to explore the Brazilian pizza market. In fact, our publisher, Steve Green, and
his daughter Missy made a trip to Sao Paulo
shortly before press time for this issue. The
results of their visit—and what they learned
about the pizza business in Brazil—will be
described in upcoming articles and Pizza TV.
com videos. We’ll reach
out to you via email at
that time. Meanwhile,
we hope you find some
inspiring ideas from
the U.S.-based operators profiled in PMQ!
Think Tank 2.0
Possibly this is not the best LSM…
Pilot light on oven…
What’s the buzz? Log on to find out the latest industry buzz at PMQ.com/tt.
Any pointers on running a pizzeria kitchen?
Thank You to Our PMQ Think Tank Moderators
Daddio: Member since June 2006
Tom Lehmann: Member since June 2006
Rockstar Pizza: Member since June 2006
ADpizzaguy: Member since January 2007
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Managing editor Rick Hynum
We want to hear from you!
PMQ Pizza Magazine (ISSN #1937-5263) is published
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Volume 16, Issue 6
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