By Tracy Morin It’s easy to see why conveyor ovens remain a popular choice among pizzerias. They’ve been vastly improved over the years to offer consistent, high-quality performance, and they’re practically idiot-proof to operate—especially important when dealing with unskilled staff members. “Employees can prepare a lot of pizzas with minimal … More
Tom Lehmann: In Lehmann's Terms
The Secrets of Instant Dry Yeast
Q: We normally use fresh yeast, but our supplier recently told us that only instant dry yeast will be available. We’ve never used instant dry yeast before. What do we need to know about this type of yeast when formulating dough for our pizza operation? A: Instant dry yeast—or IDY, … More
Food & Ingredients
Part 1: Exploring the World of Alternative Pizza Crusts
By Jeff Zeak Pizza is an ancient food, born of the need to find a simple way of enriching bread to make it more substantial and tastier. The most interesting thing about pizza is its variety. The universal success of pizza is contained within a fairly simple formulation and in … More
Food & Ingredients
Turn Down the Heat for a Better Pizza Sauce
The tomato is a little red miracle. A nutritional powerhouse, it provides antioxidants and protection against cancer and strengthens the heart. It can even prevent constipation. And the best tomatoes are positively loaded with flavor. A high-quality tomato packs five tastants—sweet, sour, salty, bitter and savory—into every bite. In short, … More
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: How to Keep Your Dough Balls in Tip-Top Shape
We sometimes find our dough balls have lost their shape and grown together in the dough box. Why does this happen? We often don’t fully appreciate the effect of temperature on yeast-leavened dough systems. Temperature truly drives fermentation. In your case, I assume great care was taken to control all … More
Tom Lehmann: In Lehmann's Terms
How to Achieve a Lighter, Tastier Thick-Crust Pizza
We’ve been experimenting with a thicker crust, but so far I don’t really like the dense texture and tougher eating characteristic we’re getting. What’s the secret to a thick-crust pizza with a lighter texture? When making a thick-crust pizza, you have to allow the dough to proof/rise sufficiently after fitting … More
Tom Lehmann: In Lehmann's Terms
Video: The Dough Doctor Takes a Closer Look at New Pizza Flours from Ceresota
In this video, Lehmann explains the newly released imported flours from Ceresota and how they compare to the domestic flours Ceresota has provided for years. … More
Tom Lehmann: In Lehmann's Terms
Tom Lehmann Explains How to Turn Flatbread Wraps Into Pizza Skins
We’re thinking of adding some type of pizza to the menu at our restaurant. We presently offer wraps for lunch, so we’re thinking of using our existing wraps for the pizza base/crust. Is this doable? To answer your question in a word: Absolutely! Wraps are not all that different from … More
Food & Ingredients
The Mystique and Magic of New Haven-Style Pizza
Founded 360 years ago by the Puritans, New Haven, Connecticut, bills itself as the birthplace of the hamburger, but it’s also home to some of the best pizza on the planet. According to local legend, New Haven-style pizza originated in the early 1920s, when Neapolitan immigrant Frank Pepe began baking … More
Tom Lehmann: In Lehmann's Terms
Check Your Dough’s Temperature Before Opening It Into Skins
Q: What should the temperature of my dough be when I start opening it into skins? A: As we all know, pizza dough becomes noticeably firmer and harder when it’s cold, so we allow it to warm a little after removing it from the cooler. In most cases, we can … More
Archives
Pizza Radio Show: Tom Lehmann – Dough Temperature
Tom Lehmann, the dough doctor, talks about the benefits of proper dough temperatures for your pizza dough storage and preperation. … More
Archives
Learn Volume Pizza Crust Production and Multiply Your Profits May 14-15
May 14-15, 2009 in Chicago (Dalton), Illinois held prior to the NRA Expo If your business is outgrowing its production capacity you’ll have to answer questions like these before starting volume pizza crust production to satisfy growing demand: • Should you automate? • Should you centralize? • Do the … More