Flour for scratch dough

Unsure of ingredient order Differing temperatures for water and dough Consistency is too stiff Add water to the bowl first. On top of the water add the flour, salt, sugar and instant yeast. If using oil, let the water and dry ingredients incorporate for at least a minute prior to adding the oil. When hydrating active dry yeast, a general rule is to have water equal to five times the weight of the yeast. (If using two ounces yeast, only 10 ounces of the formula water needs to be at the specified 110°F.) The balance of the formula water can be adjusted to maintain a dough temperature of 80°F. Stiff dough doesn’t bake efficiently. By adding more water to the formula, the dough will open up when baking, creating tiny little air cells. These air cells lighten the crust and allow the dough to bake completely resulting in a lighter, crispier crust.

Too firm after thawing Dough forms a skin Bubbling in the dough Allow to warm up until flexible. Keep dough covered to avoid skinning. Oil frozen dough prior to placing in dough box in the refrigerator. Completely coat entire surface of dough ball. Keep covered during storage and handling. Try docking the dough before baking and monitor dough temperature. Dough needs to reach 55°F prior to baking. Limit total amount of floor time. Bubbles develop during baking Too large and loose in handling Insufficient crust browning in finished pizza If using a dough press, press dough and pat it slightly before pressing to “work the dough a bit”. Make sure the center of the dough ball is 55°F or higher before pressing or stretching the dough. Product may be over proofing, so limit time at room temperature and minimize number of days that dough is stored in the cooler Dough may be too cold. Allow to temp to 55°F prior to baking. Dough may be underdeveloped. Thaw in cooler overnight rather than speed thawing at room temperature.

Dough sheets, READI RISE ™, and parbaked crusts

Frozen flatbread crusts stick together Crust is cupped out of the freezer Crust is bowling Slack for a few minutes and then separate crusts as you need them. Temper the dough or slack at room temperature for five minutes before topping. Increase humidity in your cooler or storage area. Cheese browns too fast on READI RISE™ Crust isn’t crisp Parbaked crust cups after baking Spritz the top of dressed pizza with water. Use a screen while baking or bake directly on deck or stone. Don’t spray parbaked or sheeted prior to baking. Top just before baking. Next time, thaw crust slightly first. Try saucing and topping to the edge to weigh down the crust.

Troubleshooting Tips and Technical Resources

Serving a delicious pizza to your customers starts at the heart of the pizza: The crust. The key to having confidence in your crust is consistency. Use these tips and resources to make quality crust, every time.

Find solutions to common pizza problems

You’re not alone if your pizza crust is presenting a challenge here and there. Choose your crust format to explore common issues and what you can do to improve them.

Unsure of ingredient order	Differing temperatures for water and dough	Consistency is too stiff
Add water to the bowl first. On top of the water add the flour, salt, sugar and instant yeast. If using oil, let the water and dry ingredients incorporate for at least a minute prior to adding the oil.	When hydrating active dry yeast, a general rule is to have water equal to five times the weight of the yeast. (If using two ounces yeast, only 10 ounces of the formula water needs to be at the specified 110°F.) The balance of the formula water can be adjusted to maintain a dough temperature of 80°F.	Stiff dough doesn’t bake efficiently. By adding more water to the formula, the dough will open up when baking, creating tiny little air cells. These air cells lighten the crust and allow the dough to bake completely resulting in a lighter, crispier crust.

Too firm after thawing	Dough forms a skin	Bubbling in the dough
Allow to warm up until flexible. Keep dough covered to avoid skinning.	Oil frozen dough prior to placing in dough box in the refrigerator. Completely coat entire surface of dough ball. Keep covered during storage and handling.	Try docking the dough before baking and monitor dough temperature. Dough needs to reach 55°F prior to baking. Limit total amount of floor time.

Bubbles develop during baking	Too large and loose in handling	Insufficient crust browning in finished pizza
If using a dough press, press dough and pat it slightly before pressing to “work the dough a bit”. Make sure the center of the dough ball is 55°F or higher before pressing or stretching the dough.	Product may be over proofing, so limit time at room temperature and minimize number of days that dough is stored in the cooler	Dough may be too cold. Allow to temp to 55°F prior to baking. Dough may be underdeveloped. Thaw in cooler overnight rather than speed thawing at room temperature.

Frozen flatbread crusts stick together	Crust is cupped out of the freezer	Crust is bowling
Slack for a few minutes and then separate crusts as you need them.	Temper the dough or slack at room temperature for five minutes before topping.	Increase humidity in your cooler or storage area.

Cheese browns too fast on READI RISE™	Crust isn’t crisp	Parbaked crust cups after baking
Spritz the top of dressed pizza with water.	Use a screen while baking or bake directly on deck or stone. Don’t spray parbaked or sheeted prior to baking. Top just before baking.	Next time, thaw crust slightly first. Try saucing and topping to the edge to weigh down the crust.

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Brush up with technical resources

All Trumps Dough Ball Handling Guide
From prep to bake, discover our step-by-step guide to crafting the perfect pizza using the All Trumps™ Dough Ball.
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Quick References

Interactive Pizza Guide
Learn about crust styles and formats, pizza pans and ovens, troubleshoot common issues, and review technical references.
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Pizza Boot Camp Guide
Get help making your best crust with this guide to the practical handling and technical aspects of dough.
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A recipe for success

While pizza-making often draws on creativity, when it comes to crust it’s best to follow sequential steps for adding and mixing ingredients.

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Troubleshooting Tips and Technical Resources

Find solutions to common pizza problems

Flour for scratch dough

Dough balls

Dough sheets, READI RISE ™, and parbaked crusts

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Brush up with technical resources

All Trumps Dough Ball Handling Guide

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Quick References

Interactive Pizza Guide

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Pizza Boot Camp Guide

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A recipe for success

Let’s connect

Benefit from our experience

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Find inspiration

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Troubleshoot pizza problems

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Subscribe to our newsletter

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Flour for scratch dough

Dough balls

Dough sheets, READI RISE ™, and parbaked crusts

All Trumps Dough Ball Handling Guide

Interactive Pizza Guide

Pizza Boot Camp Guide

Benefit from our experience

Find inspiration

Troubleshoot pizza problems

Subscribe to our newsletter

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