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Author Topic: A year and half in pizza business. Need help.  (Read 1362 times)

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aiisshsaak

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A year and half in pizza business. Need help.
« on: April 29, 2018, 06:47:28 PM »
Hi guys, so i have started my own pizza shop after practicing in make my pizza perfect, so far so good but lately there is something wrong with my pizza dough. I dont know where exactly the problem is, maybe in fermenting process or the way i store it. The temps and other ingredients. I have tried everything i possibly know. If you own a pizza business please help and tell me how you store your pizza coolin temps nd yst percentage.

Offline Jackitup

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Re: A year and half in pizza business. Need help.
« Reply #1 on: April 29, 2018, 07:14:46 PM »
Post your work flow and formula and/or PM Tom Lehman (Dough Dr) and he could best diagnose your issues. Other here can too but need more info.
Jon

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Offline MarkMarkyMark

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Re: A year and half in pizza business. Need help.
« Reply #2 on: May 01, 2018, 09:51:30 PM »
Hi guys, so i have started my own pizza shop after practicing in make my pizza perfect, so far so good but lately there is something wrong with my pizza dough. I dont know where exactly the problem is, maybe in fermenting process or the way i store it. The temps and other ingredients. I have tried everything i possibly know. If you own a pizza business please help and tell me how you store your pizza coolin temps nd yst percentage.

We'd need to know how you currently make and store your dough.  Just 6 months and now have an issue, sounds like it could be weather related, or it could be maybe a batch of yeast is not working right.  Honestly, we need to know what the problem you are finding is and what your methods are to figure it out.

Offline The Dough Doctor

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Re: A year and half in pizza business. Need help.
« Reply #3 on: May 02, 2018, 12:12:58 PM »
To summarize, we need to know specifically what issue you're having or seeing with your dough/pizza, your dough formula, flour brand/type/bag name, dough management procedure, type of oven, baking platform (screen, pan, disk, oven deck/hearth) and lastly what kind of cooler do you have (walk-in or reach-in). With this information we should be able to either identify the cause of the problem or give you some good direction to finding a resolution.
Tom Lehmann/The Dough Doctor

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