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Article Archive

The numbers and nuances of dough

Tom explains the equation of tastiness.
2002.09.01 09:00 AM

Pressed, sheeted, or hand-tossed

All doughs are not created equal...
2002.06.01 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

Take & bake special report

Tom Lehmann, dough doctor talks take and bake pizza.
2002.03.01 09:00 AM

Q&A with the dough doctor

Dough Doctor talks dough. The more you know...
2002.03.01 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
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