Mountain Mike’s Pizza’s total system sales rose by 13.3 percent while same-store sales climbed 7.3 percent in 2020, despite its dining rooms being closed for most of the year. Several Mountain Mike’s stores broke the $2 million annual sales barrier during the pandemic. The company’s digital orders accounted for 40 … More
Tom Lehmann: In Lehmann's Terms
Remembering Tom ‘The Dough Doctor’ Lehmann
By Rick Hynum The pizza industry lost one of its greatest allies when Tom “The Dough Doctor” Lehmann passed away on Saturday, December 12, after battling COVID-19. Recalling Lehmann’s life and unparalleled contributions to the pizza industry, a famous quote by Sir Isaac Newton springs to mind: “If I have … More
News
Armando Pasetti of Volpi Foods Dies at 96
Armando Pasetti, the longtime leader of St. Louis-based Volpi Foods, died on Christmas Eve at the age of 96, the company announced. Volpi Foods is a fourth-generation family-owned and operated producer of specialty cured meats. It was founded in 1902 by John Volpi, Pasetti’s uncle. Pasetti came to St. Louis … More
News
Domino’s to Offer Bonuses to More Than 11,500 Hourly Employees
Domino’s Pizza announced it will reward more than 11,500 hourly employees and drivers at its company-owned stores and supply chain centers with a “special bonus” to end the year. Eligible employees will earn up to $1,200 in bonus compensation, according to a press release. The bonuses will total more than … More
News
Jim Connolly, Owner of 51-Year-Old Pizzeria in Texas, Dies from COVID-19
Jim Connolly, a Plano, Texas pizza legend with a pizzeria that bore his name, died from COVID-19 on December 5 at the age of 74. Connolly and his wife, Tina, moved to Plano in 1968 and opened Jim’s Pizza in McKinney, Texas, in 1969. It became a local culinary landmark, with … More
News
Tom ‘The Dough Doctor’ Lehmann Passes Away from COVID-19
Tom “The Dough Doctor” Lehmann passed away on Saturday, December 12, after a lengthy battle with COVID-19. Recalling Tom’s life and unparalleled contributions to the pizza industry, a famous quote by Sir Isaac Newton springs to mind: “If I have seen further, it is by standing on the shoulders of … More
Dough Information Center
The Dough Doctor: Tips for Adding a Take-and-Bake Option
Q: We want to offer a take-and-bake pizza option. What changes will we need to make to our dough formula and procedure? A: You can make a pretty decent take-and-bake pizza using your existing formula with the following changes: Reduce the dough absorption by 2% compared to what you use for your … More
Food & Ingredients
The Fundamentals of White and Wheat Flours for Pizza Dough
By Tracy Morin Though today’s manufacturers offer up an entire world of alternative flours derived from nuts, legumes, grains and more, there are plenty of variations even among old-school flour basics, such as white and whole-wheat. “In the pizza industry, we usually look at what we consider as a standard … More
Tom Lehmann: In Lehmann's Terms
How to Achieve the Right Dough Temperature
Q: How do I deal with seasonal dough problems? A: Most seasonal dough issues can be traced back to lack of temperature control or, more precisely, a failure to monitor temperature when making the dough. I’ve said it before, and I’ll say it again: You cannot have effective dough management … More
Tom Lehmann: In Lehmann's Terms
Here’s How to Prevent Pizzas from Sticking to the Peel
Q: We occasionally have a pizza stick to the peel when we put it into the oven. It makes a real mess on the stones and slows our work flow down. What can we do to prevent our pizzas from sticking to the peel? A: Nothing is worse than peeling … More
Tom Lehmann: In Lehmann's Terms
How to Solve the Problem of Wet, Sticky Pizza Dough
Q: A major problem we have is wet and sticky dough when we take it out of the dough boxes after a night in the cooler. We have tried reducing the amount of water added to the dough, but this has not helped. What is the solution? A: Your description … More
Tom Lehmann: In Lehmann's Terms
Alternatives to the Standard Dough Box
Q: What are some viable alternatives to standard dough boxes? A: Last month, we discussed using dough boxes for storing dough balls. Now let’s explore other options. We’ll start with standard aluminum bakery-sheet pans, which typically measure 18” by 26”. Like dough boxes, they must be used correctly for best … More