Dough Information Center Archives - Page 3 of 15 - PMQ Pizza Magazine
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Dough Information Center

this photo shows a pizza maker stretching dough that is not too wet and sticky
Tom Lehmann: In Lehmann's Terms

How to Solve the Problem of Wet, Sticky Pizza Dough

Cross-stacking the dough boxes in the cooler before nesting them is a crucial step in ensuring that your dough is easy to handle.

Tom Lehmann: In Lehmann's Terms

Alternatives to the Standard Dough Box

There’s more than one way to store your pizza restaurant's dough balls, including sheet pans and plastic bags, says Tom "The Dough Doctor" Lehmann.

Tom Lehmann: In Lehmann's Terms

In Lehmann’s Terms: Thinking Inside the Dough Box

Tom “The Dough Doctor” Lehmann delves into the dos and don’ts of pizza dough storage.

Tom Lehmann: In Lehmann's Terms

The Secrets of Instant Dry Yeast

How to add IDY to your dough formulation—and take full advantage of its long shelf life.

Tom Lehmann: In Lehmann's Terms

The Dough Doctor Offers 5 Tips for a Better DELCO Pizza

Q: We are a dine-in pizzeria forced to offer delivery and carryout (DELCO) for the first time due to the pandemic. How can we make our pizzas suitable for DELCO without changing our dough formulation? A: There are a number of changes that can be easily implemented to improve the … More

Tom Lehmann: In Lehmann's Terms

In Lehmann’s Terms: How to Provide a Better Carryout Pizza

Because of the worldwide coronavirus pandemic, many pizzerias have had to change the way they do business to conform to the mandated public health regulations intended to control its spread. This month I will share some of the related questions I have received from operators across the country. Q: We’re … More

Food & Ingredients

In Lehmann’s Terms: How to Choose a Cutting Surface

Q: Do you have any suggestions about the best type of cutting top we should use at our pizza restaurant’s cutting/boxing station? A: While wood is a kind and gentle surface to your slicers and knives, it is also a real pain to work with as a cutting surface, because … More

Dough Information Center

The Power of ’00’ Flour

Tom "The Dough Doctor" Lehmann zeroes in on what makes "00" flours unique.

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

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