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In the upcoming May issue, PMQ’s resident Dough Doctor, Tom Lehmann, talks about the proper way to manage your dough, and gives a brief introduction here.

Learn the real reasons for increasing flour prices.

The thought of dough rising is usually a good thing, but not when you’re talking about the rising costs of flour lately. Tom “The Dough Doctor†Lehmann talks in depth about the situation, and what your options are, in the upcoming April issue, and provides a brief introduction to the problem here.

Find personal pizza pans and correct water temps.

This week on House Calls with the Dough Doc, Tom Lehmann, our man in the know about dough, discusses the “static freezing” technique involved in shaping and freezing dough. He’ll give us insights on temperatures, and shelf life and how to freeze your dough safely and economically.

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.

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

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 […]

We’ve opened the PMQ phone lines to take your questions for Tom Lehmann, of the American Baking Institute, the legendary “Dough Doc”. Call 662-234-5481 ext 411 with your questions. Listen to www.pizzaradio.com for the answers from Tom Lehmann, the Dough Doctor. This week: How do I make a good emergency dough?

Make grilled calzones and learn new oven tricks.

Tom Lehmann describes differences in various sugars and oil ingredients.