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
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
How to solve your bubble troubles
Depending on the type of sauce you’re using, bubbly crusts may be linked to insufficient moisture evaporation.
2016.09.30 03:07 PM
Try this can’t-miss formula to create the perfect dough for your coal-fired pizza recipe
Tom “The Dough Doctor” Lehmann shares a formula that he’s tested in various coal-burning ovens.
2016.09.01 07:16 AM
Here’s why you should be using instant dry yeast in your dough formula
Tom “The Dough Doctor” Lehmann says IDY is the all-time beast of yeasts
2016.08.01 09:57 AM
How to achieve the perfect dough mix
Tom “The Dough Doctor” Lehmann explains how to evaluate your mix for three types of dough
2016.06.10 08:41 AM
How to add yeast to your dough
Follow the Dough Doctor’s tips to avoid the common mistakes of yeast management in your pizza dough formula
2016.04.29 01:08 PM
Adding ice to pizza dough
Tom “The Dough Doctor” Lehmann shares a cool trick for controlling your dough temperature.
2016.04.01 08:31 AM
How to make a tastier calzone
If you use your standard pizza dough formula for calzones, try this little trick for better crust flavor.
2016.03.01 07:55 AM
How to achieve the perfect crust edge
A dough sheeter/roller may help fix your problem with an overly wide edge.
2016.01.11 10:40 AM
How to prepare refrigerated dough for pizza use
Tom “The Dough Doctor” Lehmann offers a simple solution to prevent bubbles in your pizza dough after refrigeration.
2015.12.01 08:38 AM
Learning the basics of using a hot dough press
Tom “The Dough Doctor” Lehmann explains how to choose—and use—the right type of hot press for your pizza crusts.
2015.11.02 07:48 AM
Dough presses may require changes to your dough formula
Planning to add a dough press to your operation? You’ll probably need a softer, more extensible dough.
2015.10.01 08:47 AM
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
