The Dough Doctor shares 7 tips for increasing your pizza crust's oven rise without using additives.
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.
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.
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
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.
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.
Does Humidity Lead to Blown Pizza Dough?
Think Tankers share hacks for making dough in a hot kitchen.
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.
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
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.
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
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.