Month: February 2008

House Calls with the Dough Doctor – Mixing Old Dough

This week on House Calls with the Dough Doc, Tom Lehmann answers one of the common questions he has received: how much old dough is safe to mix in fresh dough? To make sure you’re not over-spending on dough, tune in pizzaradio.com and hear the Dough Doc explain how to stretch your food costs dollar.

LaDou's legacy goes well beyond his pizza prowess

“Over the years, I had a number of opportunities to speak with the late Ed LaDou, credited by many as the father of the California-style pizza movement, about his life in the industry. As the original pizza maker at Wolfgang Puck’s celebrated Spago, LaDou created more than 250 pizzas whose avant-garde toppings helped make the restaurant a legend.

Five gourmet courses in only forty minutes

On Sunday, March 2, the CRFA Show and Garland Canada will present the first-ever “Iron Chef Accelerated,†a live culinary event that will challenge two top Toronto chefs to create five gourmet dishes in 40 minutes or less.

Best Lasagna is in Naples (Florida)

A trans-Atlantic trip to Naples, Italy, is no longer necessary to dine on the best lasagna, but instead can be found in Naples, Florida, at the namesake Italian restaurant, Naples Tomato.

House Calls with the Dough Doctor – Over-rising in Cooler

This week our resident dough expert, Tom Lehmann, will join us on House Calls with the Dough Doctor to answer your questions. This week he will discuss how to keep dough from over-rising in your cooler. Call us with your dough, crust or baking question at 662-234-5481 ext. 411

House Calls with the Dough Doctor – Gumline

Our guru on all things dough, Tom Lehmann, will join us to answer your phoned-in questions on House Calls with the Dough Doc. This week the Doc will tackle one of our most frequently asked questions, “What do I do about a gum line in my pizza?” Remember you can phone in your question at […]

Ask The Experts with Rick Tompot

This week on Ask the Experts, we’ll be talking with Rick Tompot, owner of Tommy’s Pizza and Chicken, in Strongsville, Ohio. Rick will give us his insights regarding his experience selling gluten-free pizza and his customers’ reaction to it. You might be surprised at what you hear.