2018 International Pizza Expo

Panel Discussion: Is 24 Hours Enough? — Understanding Fermentation and Factors Affecting Dough (Room S221)

19 Mar 18
1:30 PM - 2:30 PM

Speaker(s): Bill Weekley, Corporate Baker, General Mills; Tom Lehmann, Pizza Dough Specialist, The Dough Doctor Consulting;

Moderator(s): Peter Reinhart, Chef and Baking Instructor, Chef and Baking Instructor

There are many conflicting opinions about aging or enhancing pizza dough. While some prefer same-day fermentation, others retard their dough for at least 24 hours — and some for as long as three or four days. And what about additives and dough conditioners? How can we better understand the pros and cons of this process, as well as the best choices for each particular situation, flour or pizza style? Discussing the topic will be moderator Peter Reinhart, an author, consultant and baking instructor; Tom Lehmann, the ever-popular Dough Doctor for Pizza Today and Pizza Expo; and Bill Weekley, corporate baker with General Mills.