Pizza Talk: The Yodi’s are Back; Tinkering with Your Dough, Part 7

Our dough masters, John Arena and Brian Spangler, return for four new episodes in the Pizza Yodi series (this is the second of the four new ones, but part 7 of the overall Yodi series). During these episodes we’ll be discussing everything from the evolution over many years of each of their doughs, the life lessons they picked up along the way from other pizza giants, the in’s and out’s of baking with commercial yeast and preferments — as well as the use of long cold fermentation cycles, and we’ll follow Brian into the kitchen area of Apizza Scholls where he and his young protege’, Andreas, give us a demo on how they mix the famous Apizza Scholls dough. This all leads up to a discussion of the challenges of baking with wild yeast (aka sourdough) fermentation, and a group decision to dedicate our next round of Pizza Yodi episodes to natural fermentation. Sit back and enjoy these four episodes full of hard-earned wisdom with John Arena and Brian Spangler, our Pizza Yodi’s.