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Recipe Exclusive: Margherita Pizza with Polselli Classica “00” Flour

Recipe Exclusive: Margherita Pizza with Polselli Classica “00” Flour

Pizza chefs Brian Hernandez and Marco D’emidio demonstrate the unique qualities of Polselli Classica “00” flour and cook up some delicious pies. (Sponsored Content)
Recipe Exclusive: Authentic Foods’ Gluten-Free Pizza

Recipe Exclusive: Authentic Foods’ Gluten-Free Pizza

Chef Brian prepares an amazing Mushroom, Spinach & Goat Cheese Pizza using Authentic Foods' gluten-free crust mix and a recipe from Patrick Maggi of Pasquale’s Deli. (Sponsored Content)
Don’t underestimate the importance of temperature control in pizza dough fermentation

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.
Tom “The Dough Doctor” Lehmann explains how to make sure your pizza dough is properly mixed.

Tom “The Dough Doctor” Lehmann explains how to make sure your pizza dough is properly mixed.

Tom “The Dough Doctor” Lehmann explains how to make sure your pizza dough is properly mixed.
Tom “The Dough Doctor” Lehmann explains how salt, sugar and oil affect your pizza dough.

Tom “The Dough Doctor” Lehmann explains how salt, sugar and oil affect your pizza dough.

Beyond adding flavor to the finished crust, these ingredients affect dough’s handling properties, crust color and more.
Adding Yeast to Your Dough Mix

Adding Yeast to Your Dough Mix

The type of yeast that you use—whether fresh, instant dry or active dry—makes a difference in the dough mixing process.
Making good use of scrap pizza dough

Making good use of scrap pizza dough

Follow these tips from Tom “The Dough Doctor” Lehmann to get your money’s worth from your leftover dough.
Adding a Breakfast Item to Your Menu

Adding a Breakfast Item to Your Menu

Tom “The Dough Doctor” Lehmann offers tips for making personal-size breakfast pizzas and calzones.
From Thin-Crust to Deep-Dish

From Thin-Crust to Deep-Dish

Tom “The Dough Doctor” Lehmann explains how to create deep-dish pizza by tweaking your thin-crust dough formula.
Creating a lighter deep-dish pizza crust

Creating a lighter deep-dish pizza crust

Tom “The Dough Doctor” Lehmann offers a solution to tough, chewy deep-dish pizzas.