This hot and humid weather means bakers and cooks have to make some changes in how they prepare dough.
At DeSalvo’s Pizza in Evanston, chef Dan Burwell tries to limit how long it sits on the counter or he runs the risk of the dough rising too fast.
To prevent that, he puts ice in the giant stand mixer and works quickly to portion the dough so he can get it into the walk-in refrigerator before they start proofing.
That can be challenging, since Burwell says they make upwards of 200 dough balls on a busy day.
Nancy Harty
Blown pizza dough is more like a cracker than the crunchy and chewy texture they want for the New York-style they serve at DeSalvo’s.
Burwell says this heat wave is actually easier than a hot day in March or April, when the heat is still on in the restaurant on Central Street.
