Eggs do offer some browning benefits for your pizza crust, but there are other ways to get the same results for a lower cost.
Dough Information Center
A Newcomer’s Guide to Pizza Dough Equipment
For newcomers to the pizza business or smaller operations looking to expand, here’s a look at the must-have dough equipment for your pizza kitchen.
Food & Ingredients
Making the Most of Mozzarella
An expert offers must-know tips on how to refrigerate, store and manage your pizza restaurant's mozzarella supply.
Tom Lehmann: In Lehmann's Terms
How to Create a Crispy Pizza Crust
The secret to creating a more crispy crust for your pizza is probably not what you think it is!
Tom Lehmann: In Lehmann's Terms
Remembering Tom ‘The Dough Doctor’ Lehmann
Whether you ever met him or not, if you were a pizzeria operator, Tom Lehmann was your loyal and trusted friend.
Dough Information Center
The Dough Doctor: Tips for Adding a Take-and-Bake Option
To create a take-and-bake pizza, follow Tom Lehmann's 10 tips for changing your dough formula and procedure.
Tom Lehmann: In Lehmann's Terms
How to Achieve the Right Dough Temperature
If you experience problems with your dough as the seasons change, the solution is to establish a targeted finished-dough temperature.
Tom Lehmann: In Lehmann's Terms
Here’s How to Prevent Pizzas from Sticking to the Peel
You might be using the wrong type of pizza peel, or maybe you need to take a closer look at your peel dust.
Tom Lehmann: In Lehmann's Terms
How to Solve the Problem of Wet, Sticky Pizza Dough
Cross-stacking the dough boxes in the cooler before nesting them is a crucial step in ensuring that your dough is easy to handle.
Tom Lehmann: In Lehmann's Terms
Alternatives to the Standard Dough Box
There’s more than one way to store your pizza restaurant's dough balls, including sheet pans and plastic bags, says Tom "The Dough Doctor" Lehmann.
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: Thinking Inside the Dough Box
Tom “The Dough Doctor” Lehmann delves into the dos and don’ts of pizza dough storage.
Tom Lehmann: In Lehmann's Terms
The Secrets of Instant Dry Yeast
How to add IDY to your dough formulation—and take full advantage of its long shelf life.