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

Food & Ingredients

Chef Leo Spizzirri Offers Tips For Take-And-Bake

Take-and-bake is a trend on the rise as more customers want to enjoy the high quality offered by independent pizzerias on their own terms. If you’re thinking of adding take-and-bake at your pizza shop, Chef Leo Spizzirri offers some pointers to keep in mind. Related: Legendary Totonno’s has a new … 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

Dough Information Center

Solving the Mystery of Blown Dough

Blown pizza dough is usually a problem of temperature control or dough management. Keeping your dough boxes cross-stacked for the right amount of time in the cooler can help prevent the problem. Related: How to minimize snap-back in your pizza dough Q: What’s the cause of blown dough? A: I … More