Whatever’s ailing your pizza crust, the Dough Doctor has the cure. We sat Tom Lehmann down for a photo session and picked his brain on common dough management woes.
We’re looking for a quick and easy way to improve the flavor of our crust. Any suggestions? Since you need a “quick and easy” approach, I will focus on your dough formulation rather than your dough management procedure, which would require a more in-depth response. First, look at the salt … More
We’ve been experimenting with a thicker crust, but so far I don’t really like the dense texture and tougher eating characteristic we’re getting. What’s the secret to a thick-crust pizza with a lighter texture? When making a thick-crust pizza, you have to allow the dough to proof/rise sufficiently after fitting … More
We’re thinking of adding some type of pizza to the menu at our restaurant. We presently offer wraps for lunch, so we’re thinking of using our existing wraps for the pizza base/crust. Is this doable? To answer your question in a word: Absolutely! Wraps are not all that different from … More
Do I need to adjust my dough formula for a par-baked crust? Last month I explained how to prevent the formation of pita-like pockets in a par-baked crust. But there are other things you can do to facilitate making par-baked crusts in any oven type. While your regular pizza dough … More
Q: What are the secrets of achieving a pocket-free par-baked crust with an air impingement oven? A: Par-baking a pizza crust in an air impingement oven can be a dicey proposition, thanks to the high-velocity airflow to the top and bottom of the crust. This can lead to the … More