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PIZZA DOUGH FAQs
Q: Why won’t my dough press to size?
• Weight of the dough ball - not enough dough
• Temperature of the dough ball might be cold - higher temp/longer press time
• Set to thick - change thickness setting
Q: When I press my dough it gets sticky? Why?
• Very wet dough - turn up temperature
•
Platens are not clean - possible flour build up
Q: Why won’t my dough press out even?
•
Unlevel platens
Q: Why is my dough tearing when I press?
•
Usually this is caused by under mixing the dough in the mixer - mix on slow
speed for a minimum of 10 minutes
• Cold or frozen particles in the dough
Q: What temperature should I be pressing the dough?
• Cold dough could vary from 130ºF to 170ºF
• Warm dough or room temperature dough 100º-110ºF
Q: How long should I be pressing the dough?
• Warm dough 2-7 seconds
• Cold dough 5-10 seconds
Q: Will the heat kill the yeast?
• N0 for normal pressing - yeast dies at 180ºF for 2-minutes - The temperature we
are pressing could range from 100º-170ºF for a maximum pressing time of 10
seconds. This will not affect the yeast in the dough.
• YES if par baking
Q: Is 18” the only size crust I can get with this press?
• No - The weight of the dough ball and your thick & thin setting will determine the
size of your crust. Different dough ball weights will determine the size of your
crust.
Q: How do I get an edge with the press?
• Press out dough normally - (2) ways you can get an edge…
a. After pressing crust, form edge by hand
b.
When saucing crust leave a 1/4” to 1/2” ring from the edge to let your oven
bake the edge naturally for a nice handmade look.
