In this video from 2015, the late, great Tom Lehmann, the pizza industry’s most respected and renowned pizza dough expert, talked to PMQ’s Brian Hernandez about effective dough management. The Dough Doctor shared his expert tips and techniques for making dough balls, cross-stacking your dough trays and getting them ready for the cooler.

“I like to say that, from the time that the dough comes out of the mixer to the time that we get it all processed and into the boxes, 15 to 20 minutes is all the time we need,” Lehmann said. “If you can’t do it in that length of time, downsize your dough balls—make them a little bit smaller.”