Edit ModuleShow Tags

Article Archive

Quick-Fire Questions with The Dough Doctor

Tom “The Dough Doctor” Lehmann provides rapid-fire responses to operators’ minor dilemmas.
2018.12.03 10:49 AM

What exactly is bakers percent?

The Dough Doctor breaks down the math behind the concept of bakers percentages.
2018.11.01 10:14 AM

Keep your thin crust from becoming tough and chewy

The Dough Doctor offers a few tips on how to keep your crust crisp.
2018.10.01 11:17 AM

The Dough Doctor tackles effective dough management strategies

If your pizzas aren’t coming out right, here’s how to put your finger on the problem.
2018.09.01 12:49 PM

Getting a Better Bake With Air Impingement Ovens

If your pizzas aren’t coming out right, here’s how to put your “finger” on the problem.
2018.08.01 02:24 PM

The secrets of effective dough docking

According to Tom “The Dough Doctor” Lehmann, docking helps control bubbling in your pizza dough, but only if you do it correctly.
2018.06.06 10:57 AM

How to keep your wood work surface in tip-top condition

Regular washing with water can lead to problems, says Tom “The Dough Doctor” Lehmann, but a good scrubbing and some mineral oil will save the day.
2018.05.01 07:55 AM

The Three Common Causes of Soggy Pizza

If your pizza crust won’t stay crispy after it’s baked, keep these tips in mind to better control moisture.
2018.04.02 08:05 AM

Tips from the Dough Doctor: Solving the mystery of blown dough

Mastering temperature control and proper dough management are crucial to preventing this all-too-common problem.
2018.03.01 12:38 PM

10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.
2018.01.05 10:54 AM

Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.
2017.12.02 12:35 PM

What’s the best way to prevent pizza peel stick?

Tom “The Dough Doctor” Lehmann says it starts with choosing the right peel dust, but plain flour is not necessarily the best choice.
2017.11.01 11:37 AM

Can par-baked crusts save time during rush periods?

According to Tom “The Dough Doctor” Lehmann, par-baking your dough skins for later use has its advantages and disadvantages.
2017.10.02 03:16 PM

Tired of cross-stacking your dough boxes? Tom “The Dough Doctor” Lehmann has an alternative you might like better.

If cross-stacking creates a scheduling problem in your pizzeria kitchen, try storing your dough balls in plastic bags.
2017.08.01 10:08 AM

Pizza-making tip: How to prevent the dreaded cheese slip

If your cheese slides off the pizza with every bite, don’t blame the cheese—the fault probably lies with the sauce.
2017.06.07 09:00 AM

What causes speckled pizza dough—and how to solve the problem.

Magnetic dough is a real thing, says Tom “The Dough Doctor” Lehmann, and it’s one of two reasons for discoloration on your dough balls.
2017.05.01 08:34 AM

Why undermixing your pizza dough isn’t as bad as it sounds

Tom “The Dough Doctor” Lehmann offers a surefire way to know when you’ve achieved the best mix for balling and scaling your dough.
2017.04.03 03:35 PM

Make a more durable take-and-bake pizza with Tom Lehmann's tips

The Dough Doc details how to develop a pie that’s consumer-proof and able to withstand some serious abuse and neglect.
2017.03.01 08:19 AM

Tip from the Dough Doctor: How to convert bakers percent to weight measures in your dough formula

The bakers percent lets you easily manipulate dough batch size to fit your pizzeria’s needs.
2017.01.10 02:34 PM

A need for speed: Tom Lehmann explains why you should not let your pizza dough rest after mixing

Don’t dilly-dally, says the Dough Doctor, when it’s time to cut and ball dough.
2016.12.01 03:12 PM
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Edit ModuleShow Tags