In this past installment of the late Tom Lehmann’s column, “In Lehmann’s Terms,” from September 2016, the dough master answered a reader’s question about bubbly pizza crusts. The problem stems from the baking temperature for the type of sauce applied to the dough skin, he explained. Related: A newcomer’s guide … More
Zeak's Tweaks
The Secret to Making Flavorful Focaccia
A noted dough expert takes you through a unique recipe for making focaccia bread for your pizza restaurant.
Pizzerias & Pizzaioli
Born to Bake: A Fond Remembrance of Tom Lehmann
How the pizza industry’s Dough Doctor parlayed a high-school screw-up into a career as a baking scientist and a leading expert on dough.
Tom Lehmann: In Lehmann's Terms
How to Achieve the Perfect Dough Mix
Tom “The Dough Doctor” Lehmann explains how to evaluate your mix for three types of pizza dough: regular, emergency and frozen.
Food & Ingredients
Should I Add Eggs to My Pizza Dough?
Eggs do offer some browning benefits for your pizza crust, but there are other ways to get the same results for a lower cost.
Dough Information Center
A Newcomer’s Guide to Pizza Dough Equipment
For newcomers to the pizza business or smaller operations looking to expand, here’s a look at the must-have dough equipment for your pizza kitchen.
Food & Ingredients
Making the Most of Mozzarella
An expert offers must-know tips on how to refrigerate, store and manage your pizza restaurant's mozzarella supply.
Tom Lehmann: In Lehmann's Terms
How to Create a Crispy Pizza Crust
The secret to creating a more crispy crust for your pizza is probably not what you think it is!
Tom Lehmann: In Lehmann's Terms
Remembering Tom ‘The Dough Doctor’ Lehmann
Whether you ever met him or not, if you were a pizzeria operator, Tom Lehmann was your loyal and trusted friend.
Dough Information Center
The Dough Doctor: Tips for Adding a Take-and-Bake Option
To create a take-and-bake pizza, follow Tom Lehmann's 10 tips for changing your dough formula and procedure.
Tom Lehmann: In Lehmann's Terms
How to Achieve the Right Dough Temperature
If you experience problems with your dough as the seasons change, the solution is to establish a targeted finished-dough temperature.
Tom Lehmann: In Lehmann's Terms
Here’s How to Prevent Pizzas from Sticking to the Peel
You might be using the wrong type of pizza peel, or maybe you need to take a closer look at your peel dust.