07/14/2026
Let’s talk DOUGH, ENVIRONMENT VARIABILITY, and CONTROL!!! 🧪 🧑🔬
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I’m a pretty firm believer in changing the dough formula as needed. And that could mean season to season, week to week, or even day to day. Whatever is necessary to adjust to the conditions of each individual batch of dough and maintain our standard 🫡
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On the surface level, it sounds pretty simple. In practice, it’s a complete mind f**k 😅 The dough is alive and that must be kept into account at all times. Once that yeast is bloomed and added to the bowl, you’ve created life in a sense. The yeast feeds off the sugars in the dough, creates carbon dioxide that gets trapped in the gluten network and creates the rise. The longer and slower you can get this process to occur, without going too far in the other direction of course, the more flavor and development you get in the finished product.
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Temperature affects the entire process and the warmer the environment, the faster the yeast will feed and the faster your dough will over proof. Humidity does too. So as you can probably tell, the summers get tricky in our tiny kitchen. We don’t have a designated “dough room” and are at the mercy of our environment. And that environment can change pretty drastically from day to day. Especially in New England 😅
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We don’t just have a winter dough formula and a summer dough formula, I wish it was that simple. But our dough formula can literally change every single day in the summer depending on what Mother Nature has in store for us. And us pizza guys have to become part time meteorologists as well to predict 3 days out on our cold ferments.
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Today, we nailed it. And it was almost 90 degrees in the shop with no ovens on and HUMID. But we stay vigilant 🫡💪🏽
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