Tag: Dough

Characteristics Tenacious (hard to stretch), rubbery dough. Though dough is difficult to laminate, once baked the dough will tend to shrink and create a crust difficult to chew. There may be the formation of big bubbles during the bake. Causes How To Fix It: Need Troubleshooting Help? Ask Felice Colucci, Grande’s Culinary Expert Felice Colucci…

Characteristics Sticky mass, slack, no structure. Sticky dough may lead to weak gluten development that can result in poor volume of the final product and fragile dough easy to tear when stretching it. Causes How To Fix It: Need Troubleshooting Help? Ask Felice Colucci, Grande’s Culinary Expert Felice Colucci is a self-described pizza fanatic from…

Characteristics Layer of raw dough in between the crust and the toppings. Causes How To Fix It: Need Troubleshooting Help? Ask Felice Colucci, Grande’s Culinary Expert Felice Colucci is a self-described pizza fanatic from Puglia, Italy. At 27, he became a professional baker and one the youngest instructors at Pizza University. Since then, he has…

Characteristics Crumb is closed, no spring, doughy crust. Causes How To Fix It: Need Troubleshooting Help? Ask Felice Colucci, Grande’s Culinary Expert Felice Colucci is a self-described pizza fanatic from Puglia, Italy. At 27, he became a professional baker and one the youngest instructors at Pizza University. Since then, he has honed his craft, getting…

Characteristics Internal temperature higher than 82°F, dough larger than expected, bubbles on surface of dough If the final temperature of the dough is greater than 81°F, it will take less time for fermentation and proofing of the dough. The dough will be ready to be baked earlier than planned leading to over proofed dough by…

Characteristics Surface of the dough dry, formation of the “skin”. Causes: How To Fix It: Need Troubleshooting Help? Ask Felice Colucci, Grande’s Culinary Expert Felice Colucci is a self-described pizza fanatic from Puglia, Italy. At 27, he became a professional baker and one the youngest instructors at Pizza University. Since then, he has honed his…