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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

How to Minimize Snap-Back

Tom “The Dough Doctor” Lehmann explains how to improve your dough’s pressing properties.
2013.07.24 11:51 AM

Secrets of a Great White Pizza

Tom “The Dough Doctor” Lehmann offers tips for making the perfect Alfredo-sauce pie.
2013.05.22 10:47 AM

Adding Milk to Pizza Dough

Tom “The Dough Doctor” Lehmann provides a formula for incorporating fluid or dry whole milk into a dough recipe.
2013.03.19 11:06 AM

A Pan for All Seasonings-;Part 2

Tom “The Dough Doctor” Lehmann discusses the pros and cons of seasoned aluminum pans.
2013.02.18 11:35 AM

A Pan for All Seasonings

Tom “The Dough Doctor” Lehmann reveals the secrets—and the perils—of seasoning steel pans.
2013.01.03 04:18 PM

High-Absorption Dough and Sauce-Free Pies

Tom “The Dough Doctor” Lehmann describes the challenges—and advantages—of experimenting with dough and sauce alternatives.
2012.11.29 12:02 PM

In Lehmann's terms: sticky situations

Tom “The Dough Doctor” Lehmann explains how to solve some sticky issues.
2011.12.01 12:00 PM

In Lehmann's Terms: the big freeze

Tom “The Dough Doctor” Lehmann answers your questions about freezing pizza dough.
2011.11.01 11:00 AM
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