Hey, it’s Alex,
I’ve been working with a couple of clients on their dough recipes and processes, which has made it clear to me how easy it is to get only part of the story when searching for information about dough.
With the internet, you have the world and all its answers at your fingertips, but just because information is available doesn’t necessarily make it true.
When sifting through information, especially about dough and fermentation, you encounter many opinions, just like with anything else on the internet.
Dough recipes are typically simple, with only 4 to 6 ingredients, but the magic lies in the time and temperature, which can speed up or slow down the process depending on your goals.
The problem arises when people claim, “this is the way.”
There are hundreds of methods, and with dough, or anything else for that matter, it’s about finding what works for you. Flavor and taste are subjective, as are factors like fridge space and kitchen equipment available.
Many recipes don’t account for these adjustments, so it’s key to figure out how to be flexible and adapt.
I spent years experimenting with my dough because I wanted to see the results for myself rather than just reading about them online. Be careful who you get your information from.
Never stop tinkering and never get comfortable—there’s always something to improve and always something to learn.
“Live as if you were to die tomorrow. Learn as if you were to live forever.” — Mahatma Gandhi
I visited my buddy Brian from Rose City Pizza this week. He has an incredible pie and shop out in Covina.
He’s been doing amazing things in this industry for a long time, and he just keeps getting better.
