{"id":147558,"date":"2024-05-30T12:58:55","date_gmt":"2024-05-30T12:58:55","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&#038;p=147558"},"modified":"2025-08-21T08:53:37","modified_gmt":"2025-08-21T08:53:37","slug":"knead-to-know-archiving-dough-issues","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/knead-to-know-archiving-dough-issues\/147558\/","title":{"rendered":"Knead to Know: Archiving Dough Issues"},"content":{"rendered":"<h1 class=\"p1\"><span class=\"s1\">Pizza Today creates hub for common dough questions<\/span><\/h1>\n<p class=\"p2\"><span class=\"s2\">Pizza Today has built a vast vault of dough articles in our 40-plus years. Through Dough Doctor, Knead to Know and Kitchen features, we have helped pizzeria operators and pizza makers learn more about pizza dough production, management and fixing pizza dough problems. We have a section of pizzatoday.com featuring Dough Production &amp; Development. This month\u2019s Knead to Know is dedicated to common dough issues. We scoured through the archives to get the answers from the brightest minds in pizza dough and put them in one convenient spot on the website. Through our archives, we also remember the great Dough Doctor Tom Lehmann and his impact on the industry and progress of pizza making. Through features like this and pizzatoday.com, his dough knowledge will carry on to a new generation of pizza makers and pizzeria operators. Let\u2019s examine just a few of the questions we have highlighted in our <a href=\"https:\/\/pizzatoday.com\/topics\/dough-production-development\/troubleshooting-your-pizza-dough-a-guide-to-making-pizza-better\/\" target=\"_blank\" rel=\"noopener\">Troubleshooting Pizza Dough Hub<\/a> at pizzatoday.com:<\/span><\/p>\n<h3 class=\"p1\"><span class=\"s1\"><b>How do I prevent my pizza crust from bubbling in the oven?<\/b><\/span><\/h3>\n<p class=\"p2\"><span class=\"s2\">Fermentation is one of the keys to reducing bubbling in our pizza doughs. The Late Dough Doctor Tom Lehmann looked at solutions to preventing bubbling crust.<\/span><\/p>\n<p class=\"p2\"><span class=\"s2\">\u201cWith normal yeast levels (0.375 percent instant dry yeast, 0.5 percent active dry yeast, or 1.25 percent compressed\/fresh yeast), and a finished (mixed) dough temperature in the 80 to 85 F range, the bubbles are minimized after 2.5 hours of fermentation time at ambient temperature (approximately 70 F).<\/span><\/p>\n<p class=\"p2\"><span class=\"s2\">If you take the proper storage steps, you can pretty much eliminate bubbles. Start by taking the dough balls immediately after scaling and balling and place them in dough boxes, cross-stacked for two hours. Be sure to wipe them with salad oil to prevent them from drying out in the cooler. After two hours, downstack them and allow them to ferment overnight. Allow them to sit at room temperature for two hours before you use them and you\u2019re ready to go.<\/span><\/p>\n<p><a href=\"https:\/\/pizzatoday.com\/topics\/dough-production-development\/troubleshooting-your-pizza-dough-a-guide-to-making-pizza-better\/\" target=\"_blank\" rel=\"noopener\"><strong>Explore more pizza crust bubbling prevention tips in the Troubleshooting Your Pizza Dough Hub.<\/strong><\/a><\/p>\n<h3 class=\"p1\"><span class=\"s1\"><b>Why does my pizza dough keep snapping back when I try to stretch it? <\/b><\/span><\/h3>\n<p class=\"p2\"><span class=\"s2\">Also called dough memory, pizza dough snapback occurs when a stretched pizza will not stay stretched \u2013 snaps back \u2013 no matter how much you stretch or how much pressure applied to the stretch.<\/span><\/p>\n<p class=\"p2\"><span class=\"s2\">Dough Expert Laura Meyer addressed pizza dough snapback or dough memory in a Knead to Know column. She said, \u201cTo better understand why dough snaps back we need to have a basic understanding of gluten development. Mixing time and the type of mixer used is extremely important when it comes to gluten development. If not done properly this can lead to your dough snapping back. Overmixing is a thing. When it comes time to mix your dough, having a game plan and all your ingredients weighed out and ready to go is important. I have seen many operations weigh as they go, which translates to dough mixing for too long in the mixer and the gluten becoming too tight.\u201d<\/span><\/p>\n<p><strong><a href=\"https:\/\/pizzatoday.com\/topics\/dough-production-development\/troubleshooting-your-pizza-dough-a-guide-to-making-pizza-better\/\" target=\"_blank\" rel=\"noopener\">Explore more snapback prevention tips in the Troubleshooting Your Pizza Dough Hub.<\/a><\/strong><\/p>\n<h3 class=\"p1\"><span class=\"s1\"><b>What do I do if I ruin my batch of pizza dough? <\/b><\/span><\/h3>\n<p class=\"p2\"><span class=\"s2\">Blowing a batch of dough happens. What\u2019s important is that you have a plan in place to replace the pizza dough that has blown and maintain pizza service with the best pizza dough. That is where emergency dough comes in.<\/span><\/p>\n<p class=\"p2\"><span class=\"s2\">The late Dough Doctor Tom Lehmann provided a blueprint for you to create an emergency dough fast. \u201cEvery shop should have an emergency dough formula and procedure tucked away for these not-so-special moments,\u201d Lehmann said. \u201cI like to make my emergency dough from my regular dough formula because I\u2019m already familiar with it. Still, we need to make a few changes to our dough formula to allow it to be made quickly and be ready for making pizza skins in not much more than two hours.\u201d<\/span><\/p>\n<p><strong><a href=\"https:\/\/pizzatoday.com\/topics\/dough-production-development\/troubleshooting-your-pizza-dough-a-guide-to-making-pizza-better\/\" target=\"_blank\" rel=\"noopener\">Find more of Tom Lehmann&#8217;s emergency dough strategy in our Troubleshooting Your Pizza Dough Hub.<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pizza Today creates hub for common dough questions Pizza Today has built a vast vault of dough articles in our 40-plus years. Through Dough Doctor, Knead to Know and Kitchen features, we have helped pizzeria operators and pizza makers learn more about pizza dough production, management and fixing pizza dough problems. We have a section [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":147529,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[2506,1880],"topic":[3247],"class_list":["post-147558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-knead-to-know","tag-pizza-dough-problems","topic-dough"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Knead to Know: Archiving Dough Issues - Pizza Today<\/title>\n<meta name=\"description\" content=\"Archiving Dough Issue to bring you solutions to dough problems from best pizza makers and dough experts.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/news\/knead-to-know-archiving-dough-issues\/147558\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Knead to Know: Archiving Dough Issues\" \/>\n<meta property=\"og:description\" content=\"Archiving Dough Issue to bring you solutions to dough problems from best pizza makers and dough experts.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzatoday.com\/news\/knead-to-know-archiving-dough-issues\/147558\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaToday\" \/>\n<meta property=\"article:published_time\" content=\"2024-05-30T12:58:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-21T08:53:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/05\/KK.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Denise Greer\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:site\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Denise Greer\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-archiving-dough-issues\/147558\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-archiving-dough-issues\/147558\/\"},\"author\":{\"name\":\"Denise Greer\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b\"},\"headline\":\"Knead to Know: Archiving Dough Issues\",\"datePublished\":\"2024-05-30T12:58:55+00:00\",\"dateModified\":\"2025-08-21T08:53:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-archiving-dough-issues\/147558\/\"},\"wordCount\":683,\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-archiving-dough-issues\/147558\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/05\/KK.jpg\",\"keywords\":[\"knead to know\",\"pizza dough problems\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\",\"copyrightYear\":\"2024\",\"copyrightHolder\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-archiving-dough-issues\/147558\/\",\"url\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-archiving-dough-issues\/147558\/\",\"name\":\"Knead to Know: Archiving Dough Issues - 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