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Creating a Pretzel Pizza Crust

Take advantage of a hot new trend by developing your own signature pretzel pizza crust.
2014.02.27 09:33 AM

The Perils of Mexican Flour

Flour with high starch damage can lead to wet, soupy dough batches.
2013.12.29 02:45 PM

Creating a Crispy Cracker Crust

Learn the secrets of achieving crispiness in a Chicago-style thin cracker crust.
2013.10.30 07:23 PM

Adding a Take-and-Bake Option

To create a take-and-bake pizza, follow these 10 tips for changing your dough formula and procedure.
2013.09.29 03:06 PM

How to Minimize Snap-Back

Tom “The Dough Doctor” Lehmann explains how to improve your dough’s pressing properties.
2013.07.24 11:51 AM

Secrets of a Great White Pizza

Tom “The Dough Doctor” Lehmann offers tips for making the perfect Alfredo-sauce pie.
2013.05.22 10:47 AM

To Cook or Not to Cook?

Jeff Zeak explores the controversy over cooked vs. uncooked pizza sauces.
2013.04.16 11:25 AM

A Pan for All Seasonings-;Part 2

Tom “The Dough Doctor” Lehmann discusses the pros and cons of seasoned aluminum pans.
2013.02.18 11:35 AM

A Pan for All Seasonings

Tom “The Dough Doctor” Lehmann reveals the secrets—and the perils—of seasoning steel pans.
2013.01.03 04:18 PM

High-Absorption Dough and Sauce-Free Pies

Tom “The Dough Doctor” Lehmann describes the challenges—and advantages—of experimenting with dough and sauce alternatives.
2012.11.29 12:02 PM

Reducing Salt Levels in Dough

Jeff Zeak offers tips on lowering sodium content without sacrificing flavor.
2012.11.02 12:26 PM

Whole-wheat or multi-grain pizza crust

Recipes and suggestions for improving your pizza's healthy image. Whole wheat or multigrain crusts, cheese with zero transfats and reduced calorie pies can boost your pizza's reputation.
2006.07.14 11:25 AM
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