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10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.
2018.01.05 10:54 AM

Will putting eggs in your dough leave you with egg on your face?

When it comes to improving your crust, eggs aren’t all they’re cracked up to be.
2017.12.02 12:35 PM

What’s the best way to prevent pizza peel stick?

Tom “The Dough Doctor” Lehmann says it starts with choosing the right peel dust, but plain flour is not necessarily the best choice.
2017.11.01 11:37 AM

Can par-baked crusts save time during rush periods?

According to Tom “The Dough Doctor” Lehmann, par-baking your dough skins for later use has its advantages and disadvantages.
2017.10.02 03:16 PM

Tired of cross-stacking your dough boxes? Tom “The Dough Doctor” Lehmann has an alternative you might like better.

If cross-stacking creates a scheduling problem in your pizzeria kitchen, try storing your dough balls in plastic bags.
2017.08.01 10:08 AM

Pizza-making tip: How to prevent the dreaded cheese slip

If your cheese slides off the pizza with every bite, don’t blame the cheese—the fault probably lies with the sauce.
2017.06.07 09:00 AM

What causes speckled pizza dough—and how to solve the problem.

Magnetic dough is a real thing, says Tom “The Dough Doctor” Lehmann, and it’s one of two reasons for discoloration on your dough balls.
2017.05.01 08:34 AM

Why undermixing your pizza dough isn’t as bad as it sounds

Tom “The Dough Doctor” Lehmann offers a surefire way to know when you’ve achieved the best mix for balling and scaling your dough.
2017.04.03 03:35 PM

Make a more durable take-and-bake pizza with Tom Lehmann's tips

The Dough Doc details how to develop a pie that’s consumer-proof and able to withstand some serious abuse and neglect.
2017.03.01 08:19 AM

Tip from the Dough Doctor: How to convert bakers percent to weight measures in your dough formula

The bakers percent lets you easily manipulate dough batch size to fit your pizzeria’s needs.
2017.01.10 02:34 PM

A need for speed: Tom Lehmann explains why you should not let your pizza dough rest after mixing

Don’t dilly-dally, says the Dough Doctor, when it’s time to cut and ball dough.
2016.12.01 03:12 PM

Don’t underestimate the importance of temperature control in pizza dough fermentation

As the Dough Doctor explains, the wrong dough temperature can lead to problems in the cooler.
2016.11.01 01:43 PM

How to solve your bubble troubles

Depending on the type of sauce you’re using, bubbly crusts may be linked to insufficient moisture evaporation.
2016.09.30 03:07 PM

Try this can’t-miss formula to create the perfect dough for your coal-fired pizza recipe

Tom “The Dough Doctor” Lehmann shares a formula that he’s tested in various coal-burning ovens.
2016.09.01 07:16 AM

Here’s why you should be using instant dry yeast in your dough formula

Tom “The Dough Doctor” Lehmann says IDY is the all-time beast of yeasts
2016.08.01 09:57 AM

How to achieve the perfect dough mix

Tom “The Dough Doctor” Lehmann explains how to evaluate your mix for three types of dough
2016.06.10 08:41 AM

How to add yeast to your dough

Follow the Dough Doctor’s tips to avoid the common mistakes of yeast management in your pizza dough formula
2016.04.29 01:08 PM

Adding ice to pizza dough

Tom “The Dough Doctor” Lehmann shares a cool trick for controlling your dough temperature.
2016.04.01 08:31 AM

How to make a tastier calzone

If you use your standard pizza dough formula for calzones, try this little trick for better crust flavor.
2016.03.01 07:55 AM

How to achieve the perfect crust edge

A dough sheeter/roller may help fix your problem with an overly wide edge.
2016.01.11 10:40 AM
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