In Lehmann's terms: saving time and adding garlic
Tom “The Dough Doctor” Lehmann discusses adding garlic to dough and a user-friendly deep-dish option.
Acting poolish
The Dough Doctor explains how to incorporate poolish or ferment into your dough.
Guided goals
Set out with a clear vision for the year ahead.
In Lehmann's terms: mix-ins
QUESTION: We recently changed over to using active dry yeast when making our dough. We hydrate it in 100°F water for 10 minutes, but we are unsure if we can add it to the remainder of the water, which is 65°F, or if we should keep it separate from the cold water. ANSWER: Once you have hydrated the active dry yeast (ADY), […]
In Lehmann’s terms: dough sheeting, milk addition and hard water
The Dough Doctor weighs in on several elements of dough creation.
Understanding ovens
End the confusion about conveyor and convection ovens, and learn which is best for your pizzeria.
In Lehmann's terms: buttering up and mixing down
The Dough Doctor explains the effect of mix times and switching from olive oil to butter.
Flour power
Considering something other than white or wheat with your next flour order?