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.
Tom Lehmann: In Lehmann's Terms
Tom Lehmann Explains How to Turn Flatbread Wraps Into Pizza Skins
We’re thinking of adding some type of pizza to the menu at our restaurant. We presently offer wraps for lunch, so we’re thinking of using our existing wraps for the pizza base/crust. Is this doable? To answer your question in a word: Absolutely! Wraps are not all that different from … More
Tom Lehmann: In Lehmann's Terms
Check Your Dough’s Temperature Before Opening It Into Skins
In most conditions, dough balls should be warmed to an internal temperature of 50˚.
Dough Information Center
How to Achieve a Better Par-Baked Pizza Crust
While your regular pizza dough can be par-baked, you can also make some adjustments to achieve a better par-baked crust.
Tom Lehmann: In Lehmann's Terms
How to Par-Bake Crusts in an Air Impingement Oven
Q: What are the secrets of achieving a pocket-free par-baked crust with an air impingement oven? A: Par-baking a pizza crust in an air impingement oven can be a dicey proposition, thanks to the high-velocity airflow to the top and bottom of the crust. This can lead to the … More
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Go for the Dough: Keto Pizza
Learn how to make a keto diet friendly pizza crust in this instructional video! … More
Dough Information Center
Preventing the Pita Effect in Par-Baked Pizzas
How can I par-bake a pizza crust so that it doesn’t develop into a pocket-like pita? There are several things you can do to keep your par-baked crusts from turning into pitas. Possibly the greatest factor is the bake itself. While pizza is baked from the bottom up, par-baked … More
Tom Lehmann: In Lehmann's Terms
Emergency Dough: Tom Lehmann Explains How to Deal With Blown Pizza Dough
Emergency dough is a variation of your regular dough that has been modified to produce pizza skins/crusts as quickly as possible.
Tom Lehmann: In Lehmann's Terms
Will Mixing In Salt and Sugar Kill Your Yeast? Tom Lehmann Says ‘Not Always’
It might have seemed like a cardinal rule for a long time now, but it doesn’t apply in all situations.
Archives
Go For The Dough – Shawn Randazzo's Detroit Style Dough
Enjoy this Detroit style pizza dough recipe, courtesy of award-winning pizza chef Shawn Randazzo of Detroit Style Pizza Co. For one of Shawn's award-winning pizza recipes, visit PMQ.com/detroittwist … More
Dough Information Center
The Dough Must Go On: 5 Pizza Tips From the Dough Doctor
We don’t call Tom Lehmann the “Dough Doctor” for nothing. He can diagnose your pizza dough problems and write out a prescription for treatment on the spot. Now if only we could get him to make house calls. Here, Lehmann offers five useful tips for managing your dough and making … More