Ramon Arias of Birmingham, Alabama, serves as the president of Bravo Corporation, a pizza franchise that employs over 800 employees. Winning 2009’s Franchise of the Year award, Bravo Corporation and Ramon Arias are no strangers to making good pizza.
1. Measure Dough by Weight – Many peoples’ first reaction when making dough, or any bread, is to reach for the measuring cups. This is not always a good idea, as flour can be compressed, so one cup might have four ounces of flour and another may have six ounces. Remedy this by using a scale to measure your flour, where compression will not alter the actual weight.
2. Working the Dough – One of the first and most important steps is getting your dough into the flat, round, delicious pizza shape. Take any rings off and flatten it with your knuckles or a rolling pin. Work from the center out and move the dough instead of your hands or rolling pin, helping you keep it even.
3. Dock the Dough – In pizza terms, docking simply refers to poking holes in your dough to help prevent air bubbles while baking that may lead to uneven cooking or topping distribution. The next time you get your favorite pizza delivered, check the dough under the toppings, and you will likely see little holes. You can pick up a special kitchen utensil that looks similar to a gardening tiller, called a dough docker. If you are on a budget or in a hurry, you can also use a fork.