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Accounting for your Money - Mike Rasmussen
Marketing Idea Zone
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Art of Marketing
Liquid Assets
On the Road with PMQ
Food & Ingredients
Recipe Bank
Food & Ingredients Top Stories
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In Lehmann's Terms
Chef Santo Bruno
Pizza Pulse
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Article Archive
How to make a tastier calzone
If you use your standard pizza dough formula for calzones, try this little trick for better crust flavor.
Tom Lehmann
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.
Tom
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom Lehmann
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.
Tom
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.
Tom Lehmann
2014.06.01 08:46 AM
Tips for a faster slice
Storing pizza slices in a temperature-controlled cabinet can help speed up turnaround.
Tom Lehmann
2014.04.30 10:24 PM
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