The right dough – the heart of every good kitchen

Dough: the unassuming base with a big impact

Many diners see the dough merely as a "base"—pizza needs toppings, bread needs some cold cuts. But every restaurateur knows: the dough is the real stage. If it's perfect, it elevates the entire dish to a new level. If, on the other hand, it's tough, dry, or tasteless, even the most expensive topping won't help.

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Ingredients that can do more than you think

A basic dough is actually quite simple: flour, water, yeast, salt. But the selection of these ingredients is crucial:

• The right flour: Italian type 00 flour provides elasticity, wheat flour with a higher protein content ensures bite and structure.

• Water: It sounds trivial, but it isn't. The temperature affects fermentation, and the mineral content even influences the taste.

• Yeast: It comes fresh, dried, or as a pre-ferment. It determines how airy the dough will be in the end.

• Salt: Not a supporting player – it controls the dough structure and the aroma.

And then there's time – perhaps the most important ingredient. Dough that's allowed to rest for several hours or even overnight develops a much more complex flavor than a quick dough.

Everyday life in the restaurant industry: Efficiency meets craftsmanship

In the restaurant business, it's about more than "just" good taste. Consistency and speed are crucial. Guests expect their pizza to taste the same today as it did last week, their bread to have the same crust as on their last visit.

This only works with the right equipment:

• Kneading machines do the hard work and deliver consistent results.

• Proofing cabinets provide the perfect conditions for the dough – regardless of weather or room temperature.

• Dough portioners save time when processing large quantities.

Different doughs – different worlds

Pizza dough

Thin, elastic, crispy at the edges – that's the art of pizza dough. Long fermentation times (24–48 hours) are invaluable here.

bread dough

Robust, aromatic, with a distinctive crust. The longer the resting time, the more flavor it develops.

Puff pastry and shortcrust pastry

Delicate, buttery, and sensitive. Here, a delicate touch determines perfection or failure.

Yeast dough for sweets

Whether cinnamon rolls, brioche or butter cake – the art lies in the fluffiness.

Every dough has its own character, which must be known and respected.

Mistakes to avoid

Even experienced restaurateurs know the pitfalls:

• Insufficient fermentation time → dough remains flat and tasteless.

• Wrong flour → the result will tear or become crumbly.

• Over-kneading → instead of being elastic, the dough becomes tough.

• Temperature error → too warm or too cold, and the yeast does not work properly.

Those who work cleanly here save themselves complaints and gain regular customers.

Conclusion: The dough determines the customer experience.

A good dough is not a product of chance, but the result of the right ingredients, professional techniques, and experience . For the restaurant industry, this means: those who invest here – in know-how and equipment – ​​lay the foundation for satisfied customers and lasting success.

Because whether it's pizza, bread or croissant: the dough is the unsung hero of every kitchen.