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Dough Information Center

Food & Ingredients

Wild Flours: Creating the Perfect Blend for Unique Pizza Crusts

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

Food & Ingredients

How to Add More Oven Spring to Your Pizza Dough

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Mastering Pinsa Romana: A Deep Dive with Lesaffre, PMQ & The North American Pizza & Culinary Academy

Food & Ingredients

In Their Own Words: Chefs Share How They Nailed the Perfect Pizza Crust

This photo shows a man clapping his hands together and scattering flour while making pizza dough in a restaurant kitchen.

Suffering From Sub-Par Pizza? Maybe It’s Time to Take a Second Look at Your Flour

This photo shows balls of dough on a tray.

Expert Tip: How to Correctly Add Ice to Your Pizza Dough

Born to Bake: A Fond Remembrance of Tom ‘The Dough Doctor’ Lehmann

This photo shows an array of different types of pizza in carryout boxes.

A 62-Year-Old Pizza Brand Gets a New Owner as It Continues Its Comeback

Once-Mighty Pizza Chain Keeps Quietly Closing Stores in Southern States

This photo shows a female driver for Papa Johns putting the car toppers sign on her car.

Delivery Drivers in Revolt: Chain Franchisee Hit With Third Lawsuit Over Tip Credit Pay in 11 Years

Dough Information Center

Food & Ingredients

Time as an Ingredient: Why Some Pizzerias Ferment for 5+ Days—and Why Others Don’t

This photo shows a man's hands kneading pizza dough on a white table.

Level Up Your Pizza Game With These Tried-and-True Dough Hacks

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

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

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

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

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.

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 cheesy pan-fried Sicilian pizza fresh out of the oven.

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

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 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.

Dough Information Center

Food & Ingredients

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

Top Dough Information Center News

Mixers to the Max: Getting the Most out of Your Dough Mixer

Solving the Mystery of Blown Dough

The Secrets to Creating a Better Crumb Structure for Your Pizza Crust

How to Keep Your Pizzeria’s Wood Work Surface in Tip-Top Condition

Can I Use a Dough Press for a Cracker-Crust or Crispy-Crust Pizza?

Get in the Zone: Taking Your Calzones to the Next Level

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

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