If you’re using a dough press, you’ll need to start with a very soft and relaxed pizza dough to prevent snap-back. Even if you’re doing everything right, you still might have to add a reducing agent to your dough. Related: When your dough comes out wet and sticky Q: When … More
Dough Information Center
Why Does My Pizza Keep Sticking to the Peel?
To prevent this annoying problem, first make sure that you're using a wood/composite type of pizza peel for putting the pie in the oven.
Food & Ingredients
When Your Dough Comes Out Wet and Sticky
If you don’t cross-stack your pizza dough boxes in the cooler, you’re likely to end up with a common problem: wet and sticky dough. By cross-stacking the dough boxes when you first put them into the cooler, you will allow the moisture from condensation to escape from the boxes. Related: The secrets to creating … More
Food & Ingredients
The Secrets to Creating a Better Crumb Structure
The cell or crumb structure will have the greatest impact on the textural and chewable properties of your pizza.
Dough Information Center
How to Keep Your Pizzeria’s Wood Work Surface in Tip-Top Condition
The best way to maintain your restaurant's wood surface is to clean it regularly using a metal-blade bench scraper, says the Dough Doctor.
Dough Information Center
Can I Use a Dough Press for a Cracker-Crust or Crispy-Crust Pizza?
Tom "The Dough Doctor" Lehmann offers tips for making cracker-thin pizza dough that can be pressed with a dough press.
Dough Information Center
Get in the Zone: Taking Your Calzones to the Next Level
Ready to usher your customers into the Calzone Zone? You’ll want to use a dough that’s specifically formulated for that purpose. For a nice, tender calzone dough, use a lower-protein, bread-type flour with a protein content in the range of 10.8% to 11.6%. Related: 8 tips for selling more soups … More
Dough Information Center
Creating a Lighter Deep-Dish Pizza Crust
If tough, chewy deep-dish pizzas are a problem for your restaurant, try creating a new flour blend.
Dough Information Center
Start the (Dough) Presses to Speed Up Your Pizza Production
Thinking of adding a dough press to your operation? Here's what to keep in mind when working with this time-saving piece of equipment.
Tom Lehmann: In Lehmann's Terms
How to Achieve the Perfect Pizza Crust Edge
Stretching your dough uniformly across its entire diameter is the key to solving the problem, but it's harder than it sounds.
Zeak's Tweaks
Understanding the Role of Yeast in Pizza Dough
All three types of yeast perform comparably and result in the same flavor profiles for pizza when used at the correct substitution levels. Instant dry yeast (IDY), possibly the most widely used type in pizza dough, has a shelf life of one to two years at room-temperature (65° to 80°F) … More
Dough Information Center
How to Solve Your Bubble Troubles
In this past installment of the late Tom Lehmann’s column, “In Lehmann’s Terms,” from September 2016, the dough master answered a reader’s question about bubbly pizza crusts. The problem stems from the baking temperature for the type of sauce applied to the dough skin, he explained. Related: A newcomer’s guide … More