Food & Ingredients

In Lehmann's terms

Question: We are having a continuing problem with our dough over-rising in the cooler. What are we doing wrong? Answer: Blown dough, as it is affectionately called, can be caused by a number of things. So, I'll start at the beginning of the process and work my way through and … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms

Question: We currently hand-toss our dough, but with new stores opening we want to automate our dough forming operation. What is the best way to form our dough so it still looks like hand-tossed? Answer: The two best methods to use for a machine to produce a formed dough skin … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms

quot;The best way to get your dough to rise better is to make it slightly softer. The easiest way to accomplish this is to increase the amount of water added to the dough. It generally doesn't take too much added water." Question: We are presently purchasing an ingredient bag that … More

Food & Ingredients

In Lehmann's terms

Question: We are presently purchasing an ingredient bag that we add to our flour to make our dough from. We would like to make this ourselves to save some money. What's the best way to do it? Answer: Making an ingredient bag, or "goodie-bag" (as it is better known as) … More

Food & Ingredients

In Lehmann's terms

Question: We're planning to change the size of our large pizza from 16-inches to 18-inches. How much dough should we use for this size? Answer:  This is a very commonly asked question, which is easily answered through the use of a little basic high school math. The math involved here … More

Food & Ingredients

The craft of crust

Question: Why do I hear so much negativity regarding the use of par-baked pizza crusts? Answer: I think much of that negativity comes from the fact that par-baked crusts have been around and in general use for many years. This is the type of crust that puts frozen pizzas in … More

Tom Lehmann: In Lehmann's Terms

Salvaging dough for better use

Question: We are using a frozen dough ball to make our pizza crusts. Occasionally we end up with some old, out-of-date product that we were not able to use within the specified shelf-life period. When we have tried to use the dough we found that it did not perform very … More

Tom Lehmann: In Lehmann's Terms

Dough, ovens, and pizza lovin'

Question: Can I let my dough balls sit out and proof at room temperature for a period of time before putting them into the cooler for overnight storage? Answer: It really isn't advisable to let the dough balls proof for any amount of time before putting them into the cooler. … More

Tom Lehmann: In Lehmann's Terms

The crispy factor

Question: I've heard and read where you have made a reference to a special coated leavening material for use in making take and bake pizza dough. What is it, and how is it different from regular baking powder? Answer: In all of my ramblings over take and bake pizza dough … More