Edit ModuleShow Tags

Archive »

Don’t underestimate the importance of temperature control in pizza dough fermentation

As the Dough Doctor explains, the wrong dough temperature can lead to problems in the cooler.
2016.11.01 01:43 PM

Recipe Exclusive: Margherita Pizza with Polselli Classica “00” Flour

Pizza chefs Brian Hernandez and Marco D’emidio demonstrate the unique qualities of Polselli Classica “00” flour and cook up some delicious pies. (Sponsored Content)
2016.02.23 05:41 PM

Recipe Exclusive: Authentic Foods’ Gluten-Free Pizza

Chef Brian prepares an amazing Mushroom, Spinach & Goat Cheese Pizza using Authentic Foods' gluten-free crust mix and a recipe from Patrick Maggi of Pasquale’s Deli. (Sponsored Content)
2016.02.23 02:33 PM

Tom “The Dough Doctor” Lehmann explains how to make sure your pizza dough is properly mixed.

Tom “The Dough Doctor” Lehmann explains how to make sure your pizza dough is properly mixed.
2015.09.01 07:44 AM

Tom “The Dough Doctor” Lehmann explains how salt, sugar and oil affect your pizza dough.

Beyond adding flavor to the finished crust, these ingredients affect dough’s handling properties, crust color and more.
2015.05.01 07:48 AM

Adding Yeast to Your Dough Mix

The type of yeast that you use—whether fresh, instant dry or active dry—makes a difference in the dough mixing process.
2015.04.01 08:40 AM

Making good use of scrap pizza dough

Follow these tips from Tom “The Dough Doctor” Lehmann to get your money’s worth from your leftover dough.
2015.03.01 10:53 AM

Adding a Breakfast Item to Your Menu

Tom “The Dough Doctor” Lehmann offers tips for making personal-size breakfast pizzas and calzones.
2015.01.02 01:03 PM

From Thin-Crust to Deep-Dish

Tom “The Dough Doctor” Lehmann explains how to create deep-dish pizza by tweaking your thin-crust dough formula.
2014.11.28 10:28 PM

Creating a lighter deep-dish pizza crust

Tom “The Dough Doctor” Lehmann offers a solution to tough, chewy deep-dish pizzas.
2014.10.31 12:49 PM

Working with unmalted flours

Tom “The Dough Doctor” Lehmann explains how to solve a common problem with unmalted flours.
2014.10.01 06:54 AM

Solving the soggy pizza problem

Managing moisture is the key to creating a perfectly baked pizza with vegetable toppings.
2014.08.31 06:31 PM

Expand your menu with these new, crowd-pleasing signature appetizers

Jeff Zeak explains how to create moneymaking appetizers using your everyday dough formulation.
2014.08.31 06:31 PM

From the screen to the deck

Tom Lehmann explains the advantages and disadvantages of starting the baking process on a screen.
2014.08.01 01:31 AM

Tips for using a hot press

Learn how to set the temperatures for the top and bottom plates in a hot press.
2014.06.01 08:46 AM

Tips for a faster slice

Storing pizza slices in a temperature-controlled cabinet can help speed up turnaround.
2014.04.30 10:24 PM

How to freeze pizza dough

Use static freezing techniques to prolong your dough’s shelf life.
2014.04.01 08:41 AM

Neapolitan Pizza Dough

Follow this detailed step-by-step process to make authentic Neapolitan pizza dough.
2014.02.28 04:13 PM

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
Edit ModuleShow Tags