Q I’ll be opening my first shop soon. When discussing my dough, everyone talks in bakers percent. Why is this? A When a dough is given in bakers percent, it is very easy to immediately see any issues with ingredient amounts. For example, if a dough based on … More
Tom Lehmann: In Lehmann's Terms
Keep your thin crust from becoming tough and chewy
Q: Our thin crust is always tough and chewy, and nothing we do seems to help. What are we doing wrong? A: There are a number of things that can impact a thin crust, resulting in a tough, chewy crust. One of the most common causes is insufficient dough … More
Tom Lehmann: In Lehmann's Terms
The Dough Doctor tackles effective dough management strategies
Dough management is an all-inclusive term used to encompass everything we do to the dough, from the time we begin mixing the ingredients until it is finally opened into pizza skins or formed into another product (breadsticks, garlic knots, calzones, etc.). Effective dough management means identifying the parameters necessary … More
Dough Information Center
How to Make Whole-Wheat Pizza Dough
If you’re looking to add healthier pizzas to your menu, whole-wheat crusts may be the answer. One slice of whole-wheat pizza dough offers four grams of fiber, or 10% of the recommended daily intake of fiber for men and 15% for women. Whole wheat is also a good source of … More
Tom Lehmann: In Lehmann's Terms
Getting a Better Bake With Air Impingement Ovens
Q: We switched to an air impingement oven but can’t get a good, balanced bake between the top and bottom of our pizzas. Why? A: Your question is a fairly common one. I assume you’ve already worked with the baking time and temperature and made sure the oven … More
Dough Information Center
Video: How to Make Pizza Dough the Easy Way
He may be known far and wide as “the Dough Doctor,” but Tom Lehmann likes to make pizza dough the easy way. “Having worked in pizza all these years, I’ve become very lazy,” he says. “And I like to do things the easy way … I’ve got other things to … More
Tom Lehmann: In Lehmann's Terms
The secrets of effective dough docking
Q: What is dough docking, and why is it important? A: There are misconceptions regarding just what dough docking is and how it works to help control bubbling of the dough. Done correctly, docking is pretty effective at reducing the bubble formation in the dough, but done incorrectly, much … More
Tom Lehmann: In Lehmann's Terms
How to keep your wood work surface in tip-top condition
Q: We open our dough balls on a wood surface. After we wash it, the surface gets rough and needs to be sanded to maintain its smoothness. How can we solve this problem? A: The wood surface should not be washed in the conventional way. Ordinary washing causes the … More
Dough Information Center
The Three Common Causes of Soggy Pizza
Q: Our pizzas become soggy soon after baking, and our delivery and carryout customers have been complaining. What can we do to get a consistently crispier pizza? A: This is one of those questions that I get a lot. Pizza can become soggy shortly after baking for any … More
Tom Lehmann: In Lehmann's Terms
Tips from the Dough Doctor: Solving the mystery of blown dough
I get a lot of questions about why dough balls “blow” after being placed in the cooler for extended holding/cold fermentation. The reason is either due to excessive yeast or a temperature control/dough management issue. But in only a handful of instances have I ever been able to attribute … More
Archives
Go for the Dough – St. Louis Style Pizza Dough
An easy to follow recipe for producing a 50lb. batch of St. Louis style pizza dough. … More
Tom Lehmann: In Lehmann's Terms
10 tips for adding a take-and-bake option
What changes do I need to make to my dough formula and procedure for a take-and-bake pie? To make a pretty decent take-and-bake pizza using your existing formula, you just need to make the following changes: 1. Reduce the dough absorption by 2% compared to what you use for your … More