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
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
