It’s possible that key aspects of your pizza—including chew, rise and crispiness—can be improved by switching to a different flour.
Dough Information Center
Adding Garlic to Your Pizza Dough for Better Flavor
Garlic can add a savory new dimension to your finished crust, but you’ve got to be careful with it due to its dough-reducing effect.
Tom Lehmann: In Lehmann's Terms
How to Make Sub Rolls Using Pizza Dough
It takes a little practice to do it right, but most pizza dough formulations are well suited for also making your own sub rolls.
Food & Ingredients
Wild Flours: Creating the Perfect Blend for Pizza Dough
Blending different types of flours will make for some unique pizza crusts with different flavors and textures—and you can charge more for them!
Dough Information Center
5 Fast Facts About Flour for Pizza Dough
Three pizza industry giants share some must-know info about the science and art of working with flour.
Dough Information Center
Why You Should Put Yeast into Dough Separately from Salt and Sugar
Q: I’ve heard you recommend that the yeast not be put into the water with the salt and sugar. Why is this? A: Both salt and sugar can exert a great osmotic pressure (they impede the ability of the yeast to absorb nutrients through the yeast cell wall/membrane). This effect can impair … More
Dough Information Center
To Cook or Not to Cook Your Pizza Sauce?
An expert weighs in on the controversy over whether to use a cooked or uncooked sauce on your pizzas.
Tom Lehmann: In Lehmann's Terms
How to Make Emergency Pizza Dough
Blown dough is the bane of every pizzaiolo’s existence, but there is a quick solution that should work anytime you need it. Make sure to keep your emergency dough formula stored in a place where you can always find it when you need it. Q: What is emergency dough, and … More
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
Tom Lehmann: In Lehmann's Terms
Is Undermixing Pizza Dough as Bad as It Sounds?
Once your ingredients are well-incorporated into the dough, you can stop mixing right then and there. The key is to mix your dough until it develops a smooth-looking skin, which will make it easier to handle during the scaling and balling process. Related: How to calculate bakers percentage in dough … 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