Pizza Dough Management Tips for Restaurant Owners

27 min read

Table of Contents

Okay, so let’s talk pizza dough. Specifically, how to wrangle the sometimes-temperamental beast that is pizza dough in a busy restaurant environment. It’s not *just* about tossing flour and water together; it’s a whole delicate dance of time, temperature, and technique. And honestly, it’s where a lot of pizzerias either shine or… well, don’t. I remember when I first moved to Nashville from the Bay Area, I was on a mission to find the perfect slice. I hit up so many places, and the crust was often the downfall. Too tough, too bland, too… *something* was always off. That really solidified for me how crucial dough management is. It’s the foundation, literally, of everything else.

This isn’t just about making *a* pizza; it’s about making hundreds, maybe thousands, of consistently great pizzas, day in and day out. It’s about efficiency, minimizing waste, and ultimately, keeping your customers craving that next slice. We’re going to delve into everything from choosing the right flour to troubleshooting common problems, and I’ll share a little of what I’ve learned over the years, from my own kitchen experiments and talking to some pros in the industry. Think of this as your deep dive into the world of restaurant pizza dough management; by the end, you’ll be well-equipped to handle anything your dough throws at you (pun intended!). This article will guide you through building a solid workflow, and show you the best practices, that will elevate your restaurant’s pizza game.

Because let’s be honest, you’re not just selling pizza. You’re selling an experience, a feeling, a little bit of comfort and joy. And that all starts with the dough. It’s the silent hero, the unsung champion of a great pizza. And, you, are the one who is gonna make it shine. Or, at least, I hope this article will help with that!

The Heart of the Matter: Choosing Your Ingredients

Flour Power: Understanding Your Options

The flour you choose is, without a doubt, the single most important decision you’ll make. It dictates the texture, the flavor, the rise… everything. And there’s a dizzying array of options out there. You’ve got your bread flour, your all-purpose, your 00 flour (the Italian darling), and even blends specifically designed for pizza. Bread flour, with its higher protein content, will give you a chewier crust. All-purpose is… well, it’s all-purpose, a decent middle-ground, but it might not give you that *wow* factor. 00 flour, milled super fine, is the gold standard for Neapolitan-style pizza, creating that signature airy, slightly charred crust, but it can be tricky to work with and requires a really hot oven. And, of course, the protein content is key. Generally, for pizza, you’re looking for something in the 11-14% range. It’s worth experimenting with different brands and types to find what works best for your style of pizza and your oven.

It’s also super important to consider the freshness of your flour. Old flour can lead to inconsistent results, and nobody wants that. Find a reliable supplier who can guarantee a consistent, fresh product. And store it properly! Airtight containers in a cool, dry place are your best bet. I’ve seen some restaurants go the extra mile and even refrigerate their flour, especially in warmer climates, to maintain that freshness. Might be something to consider, depending on your setup.

Water: The Unsung Hero

Seems simple, right? It’s just water. But the water you use can have a surprisingly big impact. The mineral content, the temperature… it all matters. Hard water, with its higher mineral content, can strengthen the gluten in your dough, potentially leading to a tougher crust. Soft water, on the other hand, might result in a softer, stickier dough. If you’re really serious, you might even consider investing in a water filter to ensure consistency. Then there’s the temperature of the water. This is crucial for controlling the fermentation process. Too hot, and you’ll kill the yeast. Too cold, and the yeast won’t activate properly. Generally, you’re aiming for somewhere between 70-80°F (21-27°C) for a standard dough, but this can vary depending on your recipe and desired fermentation time. An instant-read thermometer is your best friend here.

Yeast: The Life of the Party

Ah, yeast. The magical ingredient that brings your dough to life. You’ve got three main choices here: instant dry yeast, active dry yeast, and fresh yeast (also called cake yeast). Instant dry yeast is the most convenient; you can add it directly to your dry ingredients. Active dry yeast needs to be bloomed in warm water first, to wake it up. Fresh yeast, while beloved by many bakers for its flavor, has a shorter shelf life and needs to be refrigerated. Honestly, for a busy restaurant, instant dry yeast is often the most practical choice. It’s reliable, consistent, and easy to use. But again, it’s worth experimenting to see what you prefer. The amount of yeast you use will depend on your recipe and desired fermentation time. More yeast, faster rise. Less yeast, slower rise (and often, more flavor development).

Salt and Sugar: The Supporting Cast

Salt is essential, not just for flavor, but for controlling the yeast activity and strengthening the gluten. Too much salt, and you’ll inhibit the yeast. Too little, and your dough might be bland and lack structure. Sea salt is a popular choice for its clean flavor. Sugar, while not always included in traditional pizza dough recipes, can help with browning and provide a little extra food for the yeast. A small amount of sugar can also help to create a slightly softer crust. Some recipes might also call for a touch of oil, which can contribute to tenderness and a richer flavor. Olive oil is the classic choice, of course, but you could also experiment with other oils, like sunflower or canola.

Mastering the Mix: Techniques for Perfect Dough

The Mixing Method: Finding Your Rhythm

There are a few different ways to mix your dough, but the two most common are the direct method and the indirect method. The direct method is the simplest: you combine all the ingredients at once and mix until a smooth, elastic dough forms. This is the most common method for restaurant pizza dough, as it’s relatively quick and efficient. The indirect method, on the other hand, involves creating a pre-ferment, like a biga or poolish, which is then added to the rest of the ingredients. This adds complexity and flavor, but it also requires more time and planning. For high-volume pizza production, the direct method is usually the way to go. The key, regardless of the method, is to develop the gluten properly. This is what gives the dough its structure and elasticity. You’ll typically mix the dough for a certain amount of time, then let it rest, and then mix it again. This resting period allows the gluten to relax and develop further. And don’t forget to check the windowpane test; take small piece of dough and see if you can strech it thin enough to be able to see some light through it without the dough tearing.

Bulk Fermentation: The Slow and Steady Rise

After mixing, the dough needs to ferment in bulk. This is where the yeast really gets to work, producing carbon dioxide and developing flavor. The bulk fermentation time will depend on the amount of yeast you used, the temperature of the dough, and the desired flavor profile. A longer, slower fermentation at a cooler temperature will generally result in a more flavorful dough. Many pizzerias opt for a cold fermentation, where the dough is placed in the refrigerator for 24-72 hours. This allows for a slow, controlled rise and develops a really complex flavor. During bulk fermentation, it’s important to keep the dough covered to prevent it from drying out. A large, oiled container is ideal. You might also want to fold the dough a couple of times during the bulk fermentation, which helps to redistribute the yeast and strengthen the gluten.

Dividing and Shaping: Precision and Consistency

Once the dough has bulk fermented, it’s time to divide and shape it. This is where consistency is key. You want each dough ball to be the same weight, so that your pizzas cook evenly. A dough scale is an essential tool for this. After dividing, you’ll shape the dough balls into tight rounds. This helps to create a smooth, even surface and promotes a good rise. There are different techniques for shaping, but the goal is to create a ball with a good amount of surface tension. Once shaped, the dough balls need to proof again, either at room temperature or in the refrigerator. This final proof allows the dough to relax and rise one last time before baking.

Proofing: The Final Stretch

Proofing, the final rise before baking, is crucial for achieving that light, airy crust. Whether you proof at room temperature or in the refrigerator depends on your timing and desired results. Room temperature proofing is faster, but it can be less predictable, especially in a fluctuating kitchen environment. Cold proofing, also known as retarding, is slower, but it gives you more control and allows for better flavor development. It also helps to firm up the dough, making it easier to handle. The ideal proofing time will vary depending on your dough and your environment. You’ll know the dough is ready when it’s doubled in size and springs back slowly when poked. Under-proofed dough will result in a dense, flat pizza. Over-proofed dough will be weak and prone to collapsing.

Temperature Control: The Key to Consistency

Dough Temperature: A Balancing Act

Maintaining the correct dough temperature throughout the entire process is absolutely critical. From the water temperature during mixing to the ambient temperature during fermentation and proofing, every degree matters. Temperature affects the yeast activity, the gluten development, and the overall flavor of the dough. Too hot, and the yeast will go into overdrive, potentially leading to over-proofing and a sour flavor. Too cold, and the yeast will be sluggish, resulting in a dense, under-proofed crust. A good rule of thumb is to aim for a finished dough temperature (FDT) of around 75-80°F (24-27°C). You can adjust the water temperature to help achieve this. In a busy restaurant kitchen, where temperatures can fluctuate wildly, it’s essential to monitor the dough temperature regularly and make adjustments as needed. This might involve using ice water in the summer or slightly warmer water in the winter.

Ambient Temperature: The Kitchen Environment

The temperature of your kitchen itself plays a huge role. A hot, humid kitchen will accelerate fermentation, while a cool, dry kitchen will slow it down. This is why it’s so important to have a consistent kitchen environment. Air conditioning and proper ventilation are essential, not just for the comfort of your staff, but for the quality of your dough. If your kitchen tends to fluctuate in temperature, you’ll need to adjust your fermentation times and proofing times accordingly. This might involve using a proofer, a temperature-controlled cabinet designed specifically for proofing dough. Or it might simply involve finding the coolest spot in your kitchen for bulk fermentation.

Refrigeration: Your Best Friend

Your refrigerator is your best friend when it comes to dough management. It allows you to control the fermentation process, slow things down, and develop flavor. Cold fermentation, as mentioned earlier, is a game-changer. It not only improves the flavor of the dough, but it also makes it easier to handle and gives you more flexibility in your workflow. You can make your dough in advance and hold it in the refrigerator for several days, pulling out portions as needed. This is a huge advantage in a busy restaurant setting. Just make sure your refrigerator is maintaining a consistent temperature. Invest in a good quality refrigerator thermometer and check it regularly.

Storage and Handling: Preserving Quality

Proper Storage: Preventing Dryness and Over-Proofing

Once your dough is mixed and portioned, proper storage is crucial. You need to protect it from drying out and from over-proofing. Airtight containers are a must. For individual dough balls, plastic containers or proofing boxes work well. For bulk fermentation, a large, oiled container with a lid is ideal. Make sure the containers are large enough to allow for the dough to expand. If you’re storing dough in the refrigerator, make sure it’s well-covered to prevent it from absorbing any odors. And be sure to label and date everything! This will help you keep track of your inventory and ensure that you’re using the oldest dough first.

Handling with Care: Avoiding Damage

Handle your dough with care! Avoid poking, prodding, or squishing it unnecessarily. Every time you handle the dough, you’re potentially degassing it and affecting its final texture. When transferring dough balls from their containers to your work surface, be gentle. Use a dough scraper to help lift them without tearing. And when stretching or shaping the dough, avoid using excessive force. Let the dough relax and stretch naturally. If it’s resisting, give it a few minutes to rest and try again.

Shelf Life: Knowing When to Toss It

Even with proper storage, pizza dough has a limited shelf life. The longer it sits, the more the yeast continues to ferment, eventually leading to over-proofing and a sour, alcoholic flavor. The shelf life will depend on the type of dough, the storage temperature, and your own quality standards. Generally, dough that’s been cold-fermented can last for 2-3 days in the refrigerator. Dough that’s been proofed at room temperature should be used within a few hours. If the dough smells overly sour, has a sticky, slimy texture, or has lost its elasticity, it’s probably past its prime and should be discarded. It’s better to err on the side of caution and toss it than to risk serving a subpar pizza.

Troubleshooting Common Problems: Dough Doctor to the Rescue

Sticky Dough: Taming the Beast

Sticky dough can be a nightmare to work with. It sticks to everything, it’s difficult to shape, and it can lead to a messy pizza. There are a few possible culprits. Too much water is the most common one. Double-check your measurements and make sure you’re using the correct amount of water for your flour. Another possibility is that the gluten hasn’t been developed enough. Make sure you’re mixing the dough for the appropriate amount of time and giving it enough rest. The type of flour you’re using can also play a role. High-protein flours tend to absorb more water, so if you’re using a lower-protein flour, you might need to reduce the water slightly. If you find yourself with sticky dough, don’t panic. You can try adding a little bit of flour, a tablespoon at a time, until the dough is manageable. But be careful not to add too much, as this can make the dough tough. Another trick is to lightly oil your hands and work surface, which can help prevent sticking.

Tough Dough: Finding the Soft Spot

Tough dough, on the other hand, can result in a pizza that’s hard to chew and lacks that desirable airy texture. This is often caused by overworking the dough. Too much mixing or kneading can develop the gluten too much, leading to a tough crust. Another possibility is that you’re using too much flour or not enough water. Again, double-check your measurements. The type of flour can also be a factor. High-protein flours, while great for chewiness, can also lead to toughness if not handled properly. If your dough is tough, there’s not much you can do to fix it after it’s been mixed. Prevention is key. Make sure you’re mixing the dough just until it comes together and forms a smooth, elastic ball. And don’t be afraid to let it rest! Resting periods are crucial for allowing the gluten to relax.

Dough Not Rising: Yeast Issues?

If your dough isn’t rising, there are a few possible reasons. The most common is that the yeast is dead or inactive. Check the expiration date on your yeast and make sure you’re storing it properly. If you’re using active dry yeast, make sure you’re blooming it in warm water (around 105-115°F/40-46°C) before adding it to the other ingredients. Another possibility is that the water you used was too hot or too cold. Too hot, and you’ll kill the yeast. Too cold, and it won’t activate. The temperature of your kitchen can also play a role. If it’s too cold, the dough will rise very slowly, or not at all. Try finding a warmer spot for your dough to rise, or use a proofer. Finally, make sure you’re using enough yeast. Check your recipe and make sure you’re using the correct amount for the desired fermentation time.

Over-Proofed Dough: Salvaging the Situation

Over-proofed dough is weak, sticky, and prone to collapsing. It’s lost its elasticity and won’t hold its shape. This happens when the yeast has produced too much carbon dioxide, and the gluten structure has broken down. There are a few things that can cause over-proofing. Too much yeast, too high a temperature, or too long a proofing time are the usual suspects. If your dough is slightly over-proofed, you might be able to salvage it by gently deflating it, reshaping it, and letting it proof again for a shorter time. But if it’s severely over-proofed, it’s probably best to discard it and start over. It’s just not going to produce a good pizza. Prevention is key here. Monitor your dough closely during proofing, and use the poke test to check for readiness. If it springs back slowly, it’s ready. If it doesn’t spring back at all, it’s over-proofed.

Workflow Optimization: Streamlining Your Dough Process

The Dough Schedule: Planning for Success

A well-defined dough schedule is essential for a smooth-running pizza operation. You need to plan out when you’ll mix, ferment, divide, shape, proof, and bake your dough, taking into account your anticipated demand and your staffing levels. A typical schedule might involve mixing a large batch of dough in the morning, letting it bulk ferment for several hours, then dividing and shaping it in the afternoon, and finally proofing and baking it throughout the evening. But this will vary depending on your specific needs and your chosen fermentation method. If you’re using a cold fermentation, you’ll need to factor in the longer fermentation time. The key is to create a schedule that allows you to have fresh dough ready when you need it, without being rushed or overwhelmed. And be prepared to adjust the schedule as needed, based on unexpected fluctuations in demand.

Batch Sizing: Matching Demand

How much dough should you make at a time? That depends on your sales volume, your storage capacity, and your staffing levels. It’s better to err on the side of making slightly too much dough than not enough. You can always freeze extra dough balls for later use. But running out of dough in the middle of a dinner rush is a disaster. Start by tracking your daily pizza sales to get an idea of your average demand. Then, factor in any anticipated fluctuations, such as weekends, holidays, or special events. It’s also a good idea to have a buffer, a little extra dough on hand just in case. As you get more experience, you’ll be able to fine-tune your batch sizes to match your demand more precisely.

Inventory Management: Keeping Track of Your Dough

Proper inventory management is crucial for minimizing waste and ensuring that you’re always using the freshest dough. Label and date everything! This includes your bulk fermentation containers, your proofing boxes, and any frozen dough balls. Use a first-in, first-out (FIFO) system, meaning that you use the oldest dough first. This will help to prevent dough from sitting around for too long and potentially going bad. Keep a close eye on your dough inventory levels and adjust your production schedule accordingly. If you notice that you’re consistently throwing away a lot of dough, you might need to reduce your batch sizes. If you’re constantly running out, you might need to increase them.

Staff Training: Everyone on the Same Page

Your staff needs to be properly trained on all aspects of dough management, from mixing and shaping to storage and handling. Consistency is key, and everyone needs to be following the same procedures. Create a detailed dough manual that outlines your recipes, methods, and quality standards. Provide hands-on training and ongoing feedback. Make sure everyone understands the importance of temperature control, proper handling, and inventory management. Encourage your staff to ask questions and to report any problems they encounter. A well-trained staff is your best defense against dough disasters.

Equipment Essentials: Tools of the Trade

Mixers: The Workhorses of the Kitchen

A good quality commercial mixer is an essential investment for any pizzeria. You’ll be using it every day, multiple times a day, so it needs to be durable, reliable, and capable of handling large batches of dough. There are two main types of mixers: spiral mixers and planetary mixers. Spiral mixers are specifically designed for dough. They have a rotating bowl and a stationary spiral hook, which gently kneads the dough, developing the gluten without overworking it. Planetary mixers have a stationary bowl and a rotating mixing attachment that moves in a planetary motion. They’re more versatile and can be used for other tasks, like mixing sauces or whipping cream, but they’re not as efficient for dough. For pizza dough, a spiral mixer is generally the preferred choice. Consider the size of the mixer carefully. You need one that’s large enough to handle your batch sizes, but not so large that it’s inefficient for smaller batches. Look for features like multiple speeds, a timer, and a bowl guard.

Dough Sheeters and Presses: For High-Volume Operations

If you’re producing a very high volume of pizzas, a dough sheeter or dough press can be a huge time-saver. Dough sheeters use rollers to flatten the dough into a uniform thickness. Dough presses use heated plates to press the dough into a specific shape and size. These machines can significantly reduce the labor involved in shaping dough, but they also require an investment and some training. They’re not necessary for all pizzerias, but for high-volume operations, they can be a worthwhile investment. Consider the size of your operation, your staffing levels, and your budget when deciding whether or not to invest in a dough sheeter or press.

Proofing Cabinets: Controlled Fermentation

A proofing cabinet, also known as a proofer, is a temperature-controlled cabinet designed specifically for proofing dough. It provides a consistent environment for fermentation, regardless of the fluctuations in your kitchen temperature. Proofing cabinets can be a valuable tool for ensuring consistent results, especially if your kitchen tends to be hot or cold. They also allow you to control the humidity, which can help to prevent the dough from drying out. If you’re serious about your dough, a proofing cabinet is worth considering. There are different sizes and models available, so choose one that fits your needs and your budget.

Scales and Thermometers: Precision Instruments

Accurate measurements are crucial for consistent dough. A good quality digital scale is essential for weighing your ingredients, especially flour and yeast. Even small variations in these ingredients can have a big impact on the final product. An instant-read thermometer is also essential for monitoring the temperature of your water and your dough. As mentioned earlier, temperature control is critical for controlling the fermentation process. Invest in a good quality thermometer that’s accurate and easy to read. These are relatively inexpensive tools, but they’re essential for achieving consistent results.

The Art of Observation: Learning from Your Dough

The Poke Test: Assessing Readiness

The poke test is a simple but effective way to determine if your dough is properly proofed. Gently poke the dough with your finger. If the indentation slowly springs back, the dough is ready. If it springs back quickly, it needs more time. If it doesn’t spring back at all, it’s over-proofed. This is a skill that takes practice, but it’s an invaluable tool for judging the readiness of your dough. Pay attention to the feel of the dough as well. It should be soft, pliable, and slightly tacky, but not sticky.

The Look and Feel: Developing Intuition

Over time, you’ll develop an intuition for your dough. You’ll be able to tell just by looking at it and feeling it whether it’s on track. Pay attention to the appearance of the dough. It should be smooth, elastic, and have a slightly rounded appearance. If it looks shaggy or torn, it might need more mixing or resting. If it looks flat and lifeless, it might be over-proofed. Pay attention to the texture of the dough. It should be soft and pliable, but not sticky. If it feels tight and resistant, it might be under-proofed or overworked. If it feels loose and sticky, it might be over-proofed.

Keeping a Dough Journal: Tracking Your Results

One of the best ways to improve your dough management is to keep a dough journal. Record your recipes, your methods, your fermentation times, your temperatures, and your results. Note any problems you encounter and how you solved them. This will help you to identify patterns, track your progress, and fine-tune your process. You can use a notebook, a spreadsheet, or a specialized dough journal app. The important thing is to be consistent and to record as much detail as possible. Over time, your dough journal will become an invaluable resource, helping you to troubleshoot problems and to consistently produce great dough.

Experimentation and Adaptation: The Never-Ending Quest

Don’t be afraid to experiment! Try different flours, different hydration levels, different fermentation times. See what works best for your style of pizza, your oven, and your kitchen environment. Pizza dough is a living thing, and it’s constantly changing. Be prepared to adapt your methods as needed, based on the weather, the humidity, and the ingredients you’re using. The quest for the perfect pizza dough is a never-ending one. There’s always something new to learn, something new to try. Embrace the challenge, and enjoy the journey!

Beyond the Basics: Advanced Techniques

Pre-Ferments: Adding Complexity and Flavor

As mentioned earlier, pre-ferments, like biga and poolish, can add complexity and flavor to your dough. A biga is a stiff pre-ferment, typically made with flour, water, and a small amount of yeast. A poolish is a wetter pre-ferment, with a higher hydration level. Both are allowed to ferment for several hours, or even overnight, before being added to the rest of the dough ingredients. Pre-ferments develop a more complex flavor profile and can improve the texture and shelf life of the dough. They do require more time and planning, but the results can be worth it. If you’re looking to take your pizza dough to the next level, experimenting with pre-ferments is a great way to do it.

Autolyse: Improving Dough Hydration

Autolyse is a simple technique that involves mixing the flour and water together and letting it rest for 20-60 minutes before adding the yeast and salt. This allows the flour to fully hydrate, which can improve the gluten development and the overall texture of the dough. It’s a particularly useful technique for higher-hydration doughs, which can be difficult to work with. Autolyse can make the dough smoother, more extensible, and easier to handle. It’s a simple step that can make a big difference in the final product.

Sourdough: The Wild Side of Pizza Dough

Sourdough pizza dough is made with a natural starter, a culture of wild yeasts and bacteria, instead of commercial yeast. This gives the dough a distinctive tangy flavor and a chewier texture. Sourdough pizza dough can be more challenging to work with than yeasted dough, as the fermentation process is less predictable. But the results can be truly exceptional. If you’re interested in sourdough, you’ll need to create and maintain a starter, which requires some time and effort. But there are plenty of resources available online to guide you through the process. Sourdough pizza is a growing trend, and it’s a great way to differentiate your pizzeria.

Conclusion: Your Journey to Pizza Dough Perfection

So, there you have it. A (hopefully) comprehensive guide to pizza dough management for restaurants. It’s a lot to take in, I know. And honestly, it’s a journey, not a destination. There’s always more to learn, more to experiment with. But the key takeaways? Consistency, temperature control, and careful observation. Master those, and you’ll be well on your way to producing consistently great pizza dough, the kind that keeps customers coming back for more. And don’t be afraid to make it your own. Experiment, tweak, and find what works best for *your* restaurant, *your* oven, *your* style.

My challenge to you? Take one thing from this article, just *one* thing, and implement it in your kitchen this week. Maybe it’s starting a dough journal. Maybe it’s experimenting with a different flour. Maybe it’s simply paying closer attention to your dough temperatures. Small changes can make a big difference. And who knows, maybe you’ll discover the secret to *your* perfect pizza dough. It’s a journey, enjoy the ride, and the delicious results.

The world of pizza dough is vast and complex, but also immensely rewarding. By understanding the science, mastering the techniques, and constantly striving for improvement, you can elevate your pizza from good to truly great. And that, my friends, is a goal worth pursuing. Or, at least, I think so. I’m still on my own pizza journey, too, always learning, always experimenting. It’s a delicious adventure, that’s for sure.

FAQ

Q: How do I know if my flour is fresh?
A: Fresh flour should have a slightly sweet, nutty aroma. If it smells musty or sour, it’s probably old. You can also check the expiration date, but keep in mind that flour can go stale before the expiration date if it’s not stored properly.

Q: Can I freeze pizza dough?
A: Yes, you can freeze pizza dough. It’s best to freeze it after it’s been divided and shaped into balls. Wrap each dough ball tightly in plastic wrap and then place them in a freezer bag. Frozen dough can last for up to 3 months. To thaw, place the dough balls in the refrigerator overnight.

Q: What’s the best way to stretch pizza dough?
A: There are different techniques for stretching pizza dough, but the key is to be gentle. Avoid using a rolling pin, as this can deflate the dough and make it tough. Start by gently pressing the dough ball into a flat disc. Then, use your fingertips to stretch the dough from the center outwards. You can also use your knuckles to gently stretch the edges. If the dough is resisting, let it rest for a few minutes and try again.

Q: What’s the ideal baking temperature for pizza?
A: The ideal baking temperature for pizza depends on the type of pizza and the type of oven you’re using. For Neapolitan-style pizza, you need a very hot oven, ideally around 800-900°F (425-480°C). For other styles of pizza, a lower temperature, around 450-500°F (230-260°C), is usually sufficient. A pizza stone or pizza steel can help to create a crispy crust.

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@article{pizza-dough-management-tips-for-restaurant-owners,
    title   = {Pizza Dough Management Tips for Restaurant Owners},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/pizza-dough-management-for-restaurants/}
}

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