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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

How to express your pizza sauce formula in percentages

Tom “The Dough Doctor” Lehmann fires up his calculator to help you achieve precision and consistency with your sauce recipe.
2015.07.31 09:19 AM

Changes to flour will affect your dough’s absorption rate, says Tom “The Dough Doctor” Lehmann.

The wheat in flour varies from one mill lot to another, so pizzeria operators must be ready to make adjustments to their dough formulas.
2015.06.01 08:10 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

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

Creating healthier pies and distinctive sauces

A few simple recipe changes can make a big difference in the healthiness and uniqueness of your product.
2014.07.16 01:00 PM

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

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
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