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Tom Lehmann
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Chef Santo Bruno
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Categories
Pizza News
Food & Ingredients
Marketing
Technology
Pizza Power Report
Obituaries
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Contributors
Tom Lehmann
Zeak’s Tweaks
Chef Santo Bruno
Billy Manzo
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Top Dough Information Center News
Oil vs. Shortening: Solving a Slippery, Sticky Dilemma
How to Improve the Flavor of Frozen Pizza Dough
Dough Management: The Dough Doctor Makes a House Call at PMQ
Does Humidity Lead to Blown Pizza Dough?
Remember the 20-Minute Rule for Getting Pizza Dough Balls into the Cooler
In Lehmann’s Terms: How to Improve Your Crust’s Flavor With Minimal Effort
In Lehmann’s Terms: How to Keep Your Dough Balls in Tip-Top Shape
How to Achieve a Lighter, Tastier Thick-Crust Pizza
Video: The Dough Doctor Takes a Closer Look at New Pizza Flours from Ceresota
Tom Lehmann Explains How to Turn Flatbread Wraps Into Pizza Skins
Check Your Dough’s Temperature Before Opening It Into Skins
How to Achieve a Better Par-Baked Pizza Crust
How to Par-Bake Crusts in an Air Impingement Oven
Preventing the Pita Effect in Par-Baked Pizzas
Will Mixing In Salt and Sugar Kill Your Yeast? Tom Lehmann Says ‘Not Always’
The Dough Must Go On: 5 Pizza Tips From the Dough Doctor
Quick-Fire Questions with The Dough Doctor
The Secret to Cracker-Crust or Crispy-Crust Pizza Dough
Essential Equipment Every Pizzeria Owner Needs to Get Started
Keep your thin crust from becoming tough and chewy
The Dough Doctor Tackles Effective Dough Management Strategies
How to Make Whole-Wheat Pizza Dough
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Video: How to Make Pizza Dough the Easy Way
The Secrets of Effective Dough Docking
How to keep your wood work surface in tip-top condition
The Three Common Causes of Soggy Pizza
10 tips for adding a take-and-bake option
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