Whether you ever met him or not, if you were a pizzeria operator, Tom Lehmann was your loyal and trusted friend.
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.
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.
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.
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.
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.
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.
The Secrets of Instant Dry Yeast
How to add IDY to your dough formulation—and take full advantage of its long shelf life.
The Dough Doctor Offers 5 Tips for a Better DELCO Pizza
Q: We are a dine-in pizzeria forced to offer delivery and carryout (DELCO) for the first time due to the pandemic. How can we make our pizzas suitable for DELCO without changing our dough formulation? A: There are a number of changes that can be easily implemented to improve the … More
In Lehmann’s Terms: How to Provide a Better Carryout Pizza
Because of the worldwide coronavirus pandemic, many pizzerias have had to change the way they do business to conform to the mandated public health regulations intended to control its spread. This month I will share some of the related questions I have received from operators across the country. Q: We’re … More
In Lehmann’s Terms: How to Choose a Cutting Surface
Q: Do you have any suggestions about the best type of cutting top we should use at our pizza restaurant’s cutting/boxing station? A: While wood is a kind and gentle surface to your slicers and knives, it is also a real pain to work with as a cutting surface, because … More
The Power of “00” Flour
Tom "The Dough Doctor" Lehmann zeroes in on what makes "00" flours unique.