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This photo shows a slice being removed from a thin-crust cheese pizza.

Dough Information Center

Food & Ingredients

Is Your Thin-Crust Pizza Too Tough and Chewy? Here’s What to Do

Recent Headlines

This photo shows John Arena pouring olive oil into a pan of dough.

Dough Information Center

Video: Master Pizzaiolo John Arena Explains How To Make New York-Style Pizza Dough

Special Reports

The 2025 Dough Survival Guide by PMQ Pizza: Taming the Beast That Makes the Feast

This photo shows a pizza that's one-half Old World sfincione and one-half modern-style.

Dough Information Center

Video: Metro Pizza’s John Arena Makes a Sfincione Pizza in Both Traditional and Modern Styles

This photo shows John Arena's hands sprinkling cheese on bruschetta.

John Arena: How to Turn Your Pizza Dough into Artisan Bread for Various Menu Items (Video)

This photo shows a pair of cross-stacked dough trays, with the top tray containing nine dough balls.

How to Cross-Stack and Downstack Your Pizza Dough Trays and Why It Matters

This shows a male chef, seen only from the chest down, prepping a ball of pizza dough on a table, with his hands pressed together over the dough.

Is Your Dough Missing Something? Try Adding Herbs and Seasonings in Moderation

This photo shows a wide variety of Detroit-style pizzas offered by Emmy Squared Pizza.

Brooklyn-Born Detroit-Style Chain Keeps Growing, Adding New Store in Richmond, Virginia

&pizza Signs First Franchisee, Marking Start of National Expansion

A personal Pizza Hut pan pizza in a box on red tiles with white brick in the background.

New CEO to Take Over Pizza Hut’s Parent Company With Base Salary of $1.1 Million

This photo shows a cheesy pan-fried Sicilian pizza fresh out of the oven.

Dough Information Center

Food & Ingredients

Video: How to Make a Pan-Fried Sicilian Pizza With Lloyd Pans

Doughs and Don’ts: Three Pizza Chefs Share Their Tips for Achieving a Delicious Crust

Back Yard Pizza Shenanigans with MFG Tray

This photo shows a pizza with a white sauce topped with chicken.

Experiencing Bubble Troubles in Your Pizza Crust? The Sauce Might Be the Prime Suspect

This photo shows the interior of a pizza crust showing little pockets of air.

Master Pizzaiolo/Instructor Wilhelm Rodriguez: How to Correct 4 Common Dough-Making Mistakes

This photo shows the inner structure of a perfectly baked pizza crust.

‘How to Bake Bread’ Author Michael Kalanty: Optimizing Your Pizza Dough

This photo shows nine dough balls arranged next to each other on a tray.

Why Temperature Control Is Essential to Keeping Dough Balls in Tip-Top Shape

This photo shows a pizza with a beautifully blistered crust being peeled out of a wood-fired oven.

How to Add More Oven Spring to Your Pizza Dough

This photo shows a batch of rolled dough balls placed on a wooden board, with a lot of flour sprinkled throughout.

What Are the Pros and Cons of Adding Eggs to Your Pizza Dough?

This picture shows a dough ball being shaped by a man's hands.

Everything You Need to Know About the Various Dough Forming Methods

This photo shows a vegetarian pizza with Mozzarella cheese, grilled zucchini, mushrooms, red onion, pepper and fresh basil. Italian pizza on wooden table background.

Why Does Your DELCO Pizza Turn Soggy, and What Can You Do to Prevent It?

This photo shows a thick-crust Margherita pizza that's heavy on the melted cheese.

Dough Tips: How to Achieve a Lighter and More Flavorful Thick-Crust Pizza

This photo shows a Closeup side view of a chef stretching pizza dough at a local pizza place.

To Check Gluten Development in Your Dough, Try the Windowpane Test

This photo shows various bags of yeast from LeSaffre along with a large mixing bowl.

How to Decrease Dough Mixing Time and Add Flavor to Your Pizza With LeSaffre (Video)

This photo shows a baker preparing dough in a dough mixer.

Autolysis: Try This Easy Hack to Get Better Crust Flavor and Chew Every Time

What Condition Is Your Dough In? How to Get Better Flavor in Less Time

Recipe Video: How to Make a Pan-Fried Sicilian Pizza (Featuring Lloyd Pans)

This photo shows Leo and one of his students holding a pair of rectangular pizza crusts in a pizza shop.

Chef Leo Spizzirri Offers Fresh-and-Hot Tips For Take-And-Bake Pizza

Dough Tips for Start-Ups: How To Calculate Bakers Percent

This photo shows a beautiful calzone, sliced in half, with cheese, meat and veggies

Dough Information Center

Food & Ingredients

9 Non-Pizza Items You Can Make With Your Existing Pizza Dough

Top Dough Information Center News

Creating a Lighter Deep-Dish Pizza Crust

Start the (Dough) Presses to Speed Up Your Pizza Production

How to Achieve the Perfect Pizza Crust Edge

this photo illustrates the role of yeast in pizza dough

Understanding the Role of Yeast in Pizza Dough

The Secret to Making Flavorful Focaccia

Born to Bake: A Fond Remembrance of Tom Lehmann

How to Achieve the Perfect Dough Mix

Making the Most of Mozzarella

How to Create a Crispy Pizza Crust

Remembering Tom ‘The Dough Doctor’ Lehmann

The Dough Doctor: Tips for Adding a Take-and-Bake Option

Here’s How to Prevent Pizzas from Sticking to the Peel

this photo shows a pizza maker stretching dough that is not too wet and sticky

How to Solve the Problem of Wet, Sticky Pizza Dough

Alternatives to the Standard Dough Box

In Lehmann’s Terms: Thinking Inside the Dough Box

The Secrets of Instant Dry Yeast

The Dough Doctor Offers 5 Tips for a Better DELCO Pizza

A Few Ideas for Making a Better Carryout Pizza

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

Oil vs. Shortening: Solving a Slippery, Sticky Dilemma

this photo shows the leading expert on dough management, Tom Lehmann

Dough Management: The Dough Doctor Makes a House Call at PMQ

this photo encourages a discussion of the problem of blown pizza dough

Does Humidity Lead to Blown Pizza Dough?

this photo illustrates the importance of getting pizza dough balls into the cooler quickly

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

Video: The Dough Doctor Takes a Closer Look at New Pizza Flours from Ceresota

flatbread wrap

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