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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

In Lehmann's terms: counting calories, part 2

Tom “The Dough Doctor” Lehmann discusses why you should monitor the new labeling laws.
2011.09.09 11:00 AM

In Lehmann's Terms: bread and water

Tom “The Dough Doctor” Lehmann talks about how water affects dough.
2011.04.04 08:00 AM

In Lehmann's terms: saving time and adding garlic

Tom “The Dough Doctor” Lehmann discusses adding garlic to dough and a user-friendly deep-dish option.
2011.02.02 02:00 PM

Acting poolish

The Dough Doctor explains how to incorporate poolish or ferment into your dough.
2010.12.01 12:00 PM

In Lehmann's terms: mix-ins

2010.11.01 11:00 AM

In Lehmann's terms: emergency dough

Tom “The Dough Doctor” Lehmann explains how to save yourself from blown dough.
2010.09.01 10:00 AM

In Lehmann's terms: dough sheeting, milk addition and hard water

The Dough Doctor weighs in on several elements of dough creation.
2010.08.01 10:00 AM

In Lehmann's terms: buttering up and mixing down

The Dough Doctor explains the effect of mix times and switching from olive oil to butter.
2010.06.01 10:00 AM

In Lehmann's terms: creating crispy crusts

Learn the secrets of making deliciously crispy crusts.
2008.08.08 10:00 AM

Flour power

Considering something other than white or wheat with your next flour order?
2008.08.08 10:00 AM
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