Tom Lehmann: In Lehmann's Terms

Acting poolish

QUESTION: How can I incorporate some type of poolish/biga or ferment into my regular pizza dough for improved flavor? ANSWER: There are two pretty easy ways to accomplish this. I’ll explain the first here; the second can be found at PMQ.com/dough. Make your dough by what is called the “sponge and dough” process. This process requires … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms: mix-ins

QUESTION: We recently changed over to using active dry yeast when making our dough. We hydrate it in 100°F water for 10 minutes, but we are unsure if we can add it to the remainder of the water, which is 65°F, or if we should keep it separate from the cold water. ANSWER: Once you have … More

Zeak's Tweaks

Garlic knots, recipe testing and dough to go

QUESTION: I’d like to add garlic knots to my menu, but I’ve tasted ones that are either too greasy or don’t have enough garlic flavor. Do you have a good recipe? ANSWER: You can very easily use your current dough for the production of garlic knots. Cut your dough into 2-ounce pieces, roll them into 4” to … More

Zeak's Tweaks

Zeak's tweaks: biscuit crust

QUESTION: Have you ever heard of someone using biscuit mix for a breakfast pizza? ANSWER: Using a biscuit dough as a crust base is another option you can consider when building a breakfast pizza. The recipe below has worked for me in several applications. In a mixing bowl, blend together flour, … More

Dough Information Center

How to Make Pizza Dough pt. 2

Dough experts Tom “The Dough Doctor” Lehmann and Jeff Zeak teach us how to make pizza dough in this 4-part series. See also: How to Make Pizza Dough pt.1a     How to Make Pizza Dough pt.1b    How to Make Pizza Dough pt.3   … More

Tom Lehmann: In Lehmann's Terms

Flour power

I’m sure that, by now, most of you have wondered if the price of flour will ever come back down again. For many of us, it can’t come down fast enough. Our bottom lines aren’t just hurting; they’re in serious trouble. With the escalating price of cheese, meats, and now tomatoes and fresh vegetables, … More