From time to time, I get asked the question “Where have you had the best pizza?” In all probability, my answer was, “The last one I ate.” Except for the one and only pizza that was made with ketchup for pizza sauce, I don’t think I’ve ever had a pizza that I didn’t like in some … More
Tom Lehmann
In Lehmann’s Terms: Solving Your Sugar and Oil Dilemmas
QUESTION: What’s the difference between regular white table sugar and brown sugar? ANSWER: The difference between sugars in a dough recipe is very little. The only real difference is with regard to the slightly darker color of the dough with the use of brown sugar, otherwise, they both provide nutrient for the yeast to metabolize. With … More
Pizza News
Tom Lehmann – House Calls with The Dough Doctor
In this segment of “House Calls,” Tom Lehmann of the American Institute of Baking and Director of Pizza Studies and Bakery Assistance, offers tips on dough formulas, gas vs. electric conveyor ovens, dessert pizzas, pizza screens, and dual heat pizza presses. … More
Pizza News
House Calls with the Dough Doctor, Tom Lehmann
In this segment of “House Calls with the Dough Doctor,” Tom Lehmann discusses the differences between deck ovens and conveyor ovens, dough issues, mixer options, pizza discs, screens, and trays, and high-gluten vs. baker’s flour, and more dough questions. … More
Pizza News
House Calls with the Dough Doctor, Tom Lehmann
In this segment of House Calls, Tom Lehmann answers questions from PMQ readers and Pizzaradio.com listeners. Included are: Natural Protein Levels in Flour, Cutting Dough, Sub Rolls recipes and availabilty in Taiwan, cornmeal crusts, and more. … More
Pizza News
House Calls with the Dough Doctor, Tom Lehmann
In this edition of House Calls, Tom Lehmann discusses several topics: Blast Freezing vs. Walk-in freezers (for take and bake or distribution), How to avoid blowouts when cooking bread loaves, rolled dough versus sheeting and hand tossing, and the practical pizza production seminar, which was held in October at the … More
Pizza News
House Calls with The Dough Doctor
The Dough Doctor, Tom Lehmann, rolls up his sleeves for yet another interesting installment of House Calls. Topics include: cost of purchasing vs. making dough, custom pans, air deck ovens, recipes, and pre-show New York! … More
Dough Information Center
Whole-wheat or multi-grain pizza crust
We are now entering into a time when a greater number of our customers want to feel good about eating pizza. In order for them to feel good though the pizza that they purchase must effectively get across the message that the pizza in question is more than your regular … More
Tom Lehmann
How do I calculate the cost of my dough?
Question: How do I calculate the cost of my dough? Answer: Many of us have spread sheets that will automatically calculate our dough cost for us, but many of the small operators don't have that nifty tool available to work with, so they must revert to the old, tried and … More
Pizza News
Remember last November?
It's show time again and all we can say is "Wow!" This year's New York Pizza Show is surpassing all of our expectations. Last year, you helped make PMQ's New York Pizza Show the biggest pizza show on the East Coast and this year we want to thank you by … More
Tom Lehmann: In Lehmann's Terms
What to Do About Blown Pizza Dough
Q: We are having a continuing problem with our dough over-rising in the cooler. What are we doing wrong? A: Blown dough, as it is affectionately called, can be caused by a number of things. So, let’s start at the beginning of the process and work our way through and try to … More
Tom Lehmann: In Lehmann's Terms
Using a Hot Press to Duplicate Hand-Tossed Dough
Question: We currently hand-toss our dough, but with new stores opening we want to automate our dough forming operation. What is the best way to form our dough so it still looks like hand-tossed? Answer: There are two preferred methods to use for a machine to produce a formed dough … More