Dough Information Center Archives - Page 2 of 13 - PMQ Pizza Magazine
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Dough Information Center

Tom Lehmann: In Lehmann's Terms

In Lehmann’s Terms: Put a Little Spring in Your Dough

The Dough Doctor shares 7 tips for increasing your pizza crust's oven rise without using additives.

this picture shows a dough ball made by various dough forming methods
Tom Lehmann: In Lehmann's Terms

Tom Lehmann Explains the Various Dough Forming Methods

Every crust-forming method or procedure imparts its own unique traits to the dough, which affects the finished crust.

Tom Lehmann: In Lehmann's Terms

Oil vs. Shortening: Solving a Slippery, Sticky Dilemma

Adding oil or shortening to your pan can affect your pizza in a variety of ways—not all of them good.

this photo shows the results of using frozen pizza dough in a pizzeria
Dough Information Center

How to Improve the Flavor of Frozen Pizza Dough

Making pizza dough fresh every day is a big selling point for many successful pizzerias. But it’s not feasible for everyone, and sometimes frozen pizza dough balls are the way to go. So what can you do to give your frozen pizza dough a flavor boost? Frozen pizza dough does … More

example of a spaghetti dish featuring a recipe for homemade pasta
Featured Video

Go for the Dough: A Recipe for Homemade Pasta

It's labor-intensive, but using homemade pasta lends freshness and flavor to any pasta dish on your pizzeria's menu.

this photo shows the leading expert on dough management, Tom Lehmann
Dough Information Center

Dough Management: The Dough Doctor Makes a House Call at PMQ

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.

this photo encourages a discussion of the problem of blown pizza dough
Think Tank

Does Humidity Lead to Blown Pizza Dough?

Think Tankers share hacks for making dough in a hot kitchen.

this photo illustrates the importance of getting pizza dough balls into the cooler quickly
Tom Lehmann: In Lehmann's Terms

Remember the 20-Minute Rule for Getting Pizza Dough Balls into the Cooler

Tom Lehmann explains his recommendation for placing dough in your cooler within 20 minutes of mixing.

Tom Lehmann: In Lehmann's Terms

In Lehmann’s Terms: How to Improve Your Crust’s Flavor With Minimal Effort

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

Tom Lehmann: In Lehmann's Terms

In Lehmann’s Terms: How to Keep Your Dough Balls in Tip-Top Shape

When individual dough balls grow together into one huge lump, it’s time to make better use of your thermometer.

this photo shows an example of a thick-crust pizza
Tom Lehmann: In Lehmann's Terms

How to Achieve a Lighter, Tastier Thick-Crust Pizza

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

Tom Lehmann: In Lehmann's Terms

Video: The Dough Doctor Takes a Closer Look at New Pizza Flours from Ceresota

Different types of pizza require different flours, and no one knows better which flour type to use than the Dough Doctor himself, Tom Lehmann.

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