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On the Road with PMQ
Food & Ingredients
Recipe Bank
Food & Ingredients Top Stories
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Cheese and Bread
In Lehmann's Terms
Chef Santo Bruno
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Article Archive
In Lehmann's terms
Tom Lehmann - "The Dough Doctor", explains the nuances of dough.
Tom Lehmann
2005.03.01 09:00 AM
In Lehmann's terms
Tom Lehmann - "The Dough Doctor", explains the nuances of dough.
Tom Lehmann
2004.11.01 09:00 AM
The craft of crust
Tom Lehmann explains the craft of crust and explores new dough ideas.
Tom Lehmann
2004.09.01 09:00 AM
Salvaging dough for better use
Tom answers all of your doughey questions with well-baked answers.
Tom Lehmann
2004.07.01 09:00 AM
Dough, ovens, and pizza lovin'
Tom explains dough refrigeration and compares two popular oven types.
Tom Lehmann
2004.05.01 09:00 AM
The crispy factor
How crispy will you go? Tom talks ovens and dough.
Tom Lehmann
2004.03.01 09:00 AM
Healthy pizza part 3: low-carb dough recipe
Low carb dough recipes to the rescue!
Tom Lehmann
2003.11.01 09:00 AM
Frenchbread pizza: know the recipe!
Tom does it again with dough, bringing new recipes to show.
Tom Lehmann
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.
Tom Lehmann
2003.09.01 09:00 AM
Hot stuff: temperatures explained
Our expert of dough eases temperature woes.
Tom Lehmann
2003.03.01 09:00 AM
The more you know about dough...
What would you like to know about dough? Tom has answers.
Tom Lehmann
2003.01.01 09:00 AM
The numbers and nuances of dough
Tom explains the equation of tastiness.
Tom Lehmann
2002.09.01 09:00 AM
Pressed, sheeted, or hand-tossed
All doughs are not created equal...
Tom Lehmann
2002.06.01 09:00 AM
The right recipes for delicious dough
The dough doctor does it again with this issue's Q & A.
Tom Lehmann
2002.06.01 09:00 AM
Take & bake special report
Tom Lehmann, dough doctor talks take and bake pizza.
Tom Lehmann
2002.03.01 09:00 AM
Q&A with the dough doctor
Dough Doctor talks dough. The more you know...
Tom Lehmann
2002.03.01 09:00 AM
A breakdown of pizza nutrition
The Dough Doctor analyzes pizza's surprisingly healthy nutritional content
Tom Lehmann, Director, Bakery Assistance American Institute of Baking Manhattan, Kansas
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
Tom Lehmann, Director, Bakery Assistance American Institute of Baking Manhattan, Kansas
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?
Tom Lehmann
2001.01.01 09:00 AM
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