Trouble Shooting Dough

Controlling the Temperature

October 2024

By Domenico Tolomeo

If you ask anyone in our industry what is one of the most difficult aspects of running a pizzeria, you will usually find a common theme amongst owners: consistency. This concern extends to various areas, including staffing and, notably, dough. Today, we’ll focus on troubleshooting temperature issues with pizza dough—a crucial yet notoriously inconsistent component of any pizzeria.

Why is pizza dough so inconsistent?

Pizza dough is a living product, meaning it can be highly variable due to factors like weather and time. As someone who frequently helps customers across the country with their dough, I have encountered a wide range of problems. One of the most common issues faced by pizzeria owners striving to achieve their perfect pizza is temperature.

“I’m doing a cold ferment, but my dough is blowing up overnight in the cooler/refrigerator? Why?”

This is a common problem with several potential causes. First, check the temperature of your refrigerator. I recommend maintaining the temperature at around 36°F-37°F in warmer months and 38°F-39°F in colder months.

If refrigeration isn’t the issue, the next step is to check the final temperature of the dough after mixing. Ideally, the dough should be in the 65°F-70°F range. If the dough is too warm, it will ferment too quickly, leading to over-proofing. This can cause a poor rise during baking and negatively impact flavor and texture, as you also run the risk of breaking down gluten strands, resulting in a tough, chewy crust.

Use a thermometer to check the temperature of your dough after mixing.

“How do I control my final dough temperature while mixing?”

Controlling dough temperature during mixing is easier than it seems. The main factors influencing dough temperature are water temperature, air temperature, and friction from the mixer. There’s a simple formula to determine what your water temperature should be to achieve the optimal final dough temperature.

Take your desired dough temperature (e.g., 65°F) and multiply it by 3 (accounting for room temperature, flour temperature, and mixer friction).
Subtract the room temperature, flour temperature, and mixer friction from this number. (You can obtain your mixers friction rating by calling the manufacturer.)

For instance, with a desired dough temperature of 65°F, a room temperature of 70°F, a flour temperature of 69°F, and a spiral mixer with a friction factor of 9 degrees on a 15-minute mix:

Subtract the room temperature, flour temperature, and mixer friction from this number. (You can obtain your mixers friction rating by calling the manufacturer.)

65 x 3 = 195 – 70 – 69 – 9 = 47°F (Desired Water Temperature)

It is important to remember that different mixers have different friction factors; planetary mixers will have a friction rating of 20F-22F while spiral mixers will have a friction rating of 8F-10F. If you are using a diving arm mixer, your friction factor is even less around 5F-7F.

The type of mixer that you use plays a key role in controlling dough temperature.

“How do I reach my desired water temperature?”

There are 3 different ways to reach your desired water temperature:

Pre-chill the water: Weigh out your water the day before and place it in the fridge. On the day of mixing, remove it from the cooler and leave it at room temperature until it reaches your desired temperature.
Add ice: Fill a container with water and gradually add ice until you have reached your desired temperature. Weigh it out, and you are ready to mix.
Use a water meter with a built-in chiller: This method is the most convenient and consistent. You can set the exact amount of water you need and the temperature, then pour it right into the bowl, reducing user error.

Chilling water with ice is a simple method to reach your desired water temperature.

While these are some of the most frequently asked questions about dough consistency, many other variables can affect your dough. Factors like yeast quantity, yeast types, mixing procedures, altitude, and humidity also play significant roles. Stay tuned for more articles that will help you perfect your dough!