Dough Information Center
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Tom "The Dough Doctor" Lehmann offers suggestions for achieving the right dough temperature, reducing bubbles and more.
It's possible to use a dough press to form dough skins for this type of pizza, but it takes some extra effort, says Tom Lehmann.
You can replace some or all of the regular flour in your dough formulation with whole-wheat flour, but the taste difference might be noticeable.
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)
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)
Use these 5 tips to finetune your par-bake dough formula.
Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.
If your pizza crust won’t stay crispy after it’s baked, keep these tips in mind to better control moisture.
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.