In Lehmann's terms
Tom Lehmann - "The Dough Doctor", explains the nuances of dough.
2004.11.01 09:00 AM
The craft of crust
Tom Lehmann explains the craft of crust and explores new dough ideas.
2004.09.01 09:00 AM
Salvaging dough for better use
Tom answers all of your doughey questions with well-baked answers.
2004.07.01 09:00 AM
Dough, ovens, and pizza lovin'
Tom explains dough refrigeration and compares two popular oven types.
2004.05.01 09:00 AM
Healthy pizza part 3: low-carb dough recipe
Low carb dough recipes to the rescue!
2003.11.01 09:00 AM
Frenchbread pizza: know the recipe!
Tom does it again with dough, bringing new recipes to show.
2003.11.01 09:00 AM
Problems with dough and gel: Tom looks closer
Tom Lehmann investigates the problem of gel or 'gum line' just beneath pizza sauce.
2003.09.01 09:00 AM
The more you know about dough...
What would you like to know about dough? Tom has answers.
2003.01.01 09:00 AM
The right recipes for delicious dough
The dough doctor does it again with this issue's Q & A.
2002.06.01 09:00 AM
A breakdown of pizza nutrition
The Dough Doctor analyzes pizza's surprisingly healthy nutritional content
2001.09.01 09:00 AM
In Lehmann's Terms: crust coloration and dough conditioners
How to keep a consistent browning on your crust and when you may need to use a dough conditioner
2001.03.01 09:00 AM
In Lehmann's Terms: cornmeal use and the art of undermixing
What is the benefit of using cornmeal and why does pizza dough need to be "undermined" compared to dough made for bread making?
2001.01.01 09:00 AM
