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
Web Exclusives
Matt Vannini: Fact vs. Fiction and Strategies for Pizzeria Success in the Pandemic
By Matt Vannini President, Restaurant Solutions Inc. Throughout the pandemic, restaurant operators have been forced to make the heartbreaking decision to lay off team members, many of whom were like family. They have lost tens of thousands of dollars, their restaurants look like a shell of their former selves, and … More
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: Thinking Inside the Dough Box
Over the past several months, I’ve received questions about the use of dough boxes versus sheet pans and individual plastic bags for storing dough balls in the cooler. In this article and the one that follows in October, I’ll delve into some details that might help you decide which is … More