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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

The crispy factor

How crispy will you go? Tom talks ovens and dough.
2004.03.01 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

Hot stuff: temperatures explained

Our expert of dough eases temperature woes.
2003.03.01 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 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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