Brush up on the basics you need to know about the essential living organism that makes your dough grow deliciously: yeast.
Dough Information Center
Why You Should Put Yeast into Dough Separately from Salt and Sugar
Q: I’ve heard you recommend that the yeast not be put into the water with the salt and sugar. Why is this? A: Both salt and sugar can exert a great osmotic pressure (they impede the ability of the yeast to absorb nutrients through the yeast cell wall/membrane). This effect can impair … More
Tom Lehmann: In Lehmann's Terms
How to Make Emergency Pizza Dough
Blown dough is the bane of every pizzaiolo's existence, but there is a quick solution that should work anytime you need it.
Food & Ingredients
How Local Water Affects Your Pizza Dough
Does local water influence the taste of the finished crust? Not as long as the water is potable and doesn’t have any “off” flavors. If your local water is bad, a simple fix is to install a suitable water filter designed to address the issue at hand. Q: I’ve heard so many stories … More
Tom Lehmann: In Lehmann's Terms
Is Undermixing Pizza Dough as Bad as It Sounds?
Once your ingredients are well-incorporated into the dough, you can stop mixing right then and there. The key is to mix your dough until it develops a smooth-looking skin, which will make it easier to handle during the scaling and balling process. Related: How to calculate bakers percentage in dough … More
Tom Lehmann: In Lehmann's Terms
How To Calculate Bakers Percent in Dough-Making
In this timeless article republished from 2018, the late Tom “The Dough Doctor” Lehmann explained the specifics of calculating bakers percent in dough-making. Bakers percent lets you easily pinpoint any issues with ingredient amounts in your pizza dough. Related: A simple solution to your pizza dough bubble troubles If you’re … More
Tom Lehmann: In Lehmann's Terms
A Simple Solution to Your Pizza Dough Bubble Troubles
If you make mistakes in preparing refrigerated dough for your pizza, your oven tender will develop a needless attraction to the bubble popper. Here’s how to greatly reduce or eliminate your bubble troubles after removing the dough from the cooler. Q: I keep having problems with bubbles in my refrigerated … More
Marketing
Creating the Best Takeout Experience for Your Customers
Faced with a shortage of employees, especially delivery drivers, pizzerias need to ramp up their takeout game to remain profitable. Treat your takeout customers like dine-in customers, and you can win repeat business and positive online reviews. Related: Increase your pizzeria’s sales by improving your carryout and curbside game By … More
Food & Ingredients
Are Your ‘Authentic’ Italian Ingredients Really Made in Italy?
Ingredients made in Italy have become big business in the U.S., but fraud abounds, and “authentic Italian” has become a “buyer beware” market. If you’re not shelling out a lot of money for your San Marzano tomatoes, you are almost certainly buying something else entirely. Related: Italian experts name the best … More
Technology
Mixers to the Max: Getting the Most out of Your Dough Mixer
Ready to invest in a new dough mixer? You’ve got plenty of options to choose from. From planetary and spiral mixers to VCMs, these industry experts offer tips on how to choose the right one. A mixer is a major investment for any pizzeria—a heavy lifter that can thrive for … More
Dough Information Center
Solving the Mystery of Blown Dough
Blown pizza dough is usually a problem of temperature control or dough management, but cross-stacking dough boxes is important, too.
Food & Ingredients
How Different Oils Can Affect Your Pizza Crust’s Flavor
Different types of oil can impart different flavor profiles in your finished pizza crust. To save a little money in this era of inflation, consider blending olive oil with 80% of a blander oil, such as canola. Related: How to minimize snap-back in your pizza dough Q: Does it really … More