To make sure your dough has been properly mixed, use the dough’s appearance as a guide. There are exceptions, though, for emergency dough and frozen dough. Related: Try this recipe for a Crispy Pepperoni and Egg Breakfast Pizza Question: How do I know when my dough has been properly mixed? Answer: The … More
Food & Ingredients
Should I Add Eggs to My Pizza Dough?
Eggs can improve browning in your pizza crust, but does the cost outweigh the benefits? Although adding egg whites can yield a crispier crust, simply baking the pizza for a minute or so longer will usually give you the same results. Related: How to achieve the right dough temperature for … More
Dough Information Center
A Newcomer’s Guide to Pizza Dough Equipment
For smaller pizzerias looking to expand or newcomers to the pizza business, consider creating a checklist of the equipment you need and why you need it. Everything starts with choosing the right dough mixer, and several different types are available, depending on your needs. Every farmer needs a tractor. Every … More
Food & Ingredients
Making the Most of Mozzarella
Q: What’s the best way to store mozzarella, and how long will it last before it goes bad? A: Fresh mozzarella comes in a variety of ball- and loaf-shape sizes and is typically packaged in brine, whey or water/liquid packing solution, which helps retain its shape, moisture and soft, creamy, slightly elastic … More
Tom Lehmann: In Lehmann's Terms
How to Create a Crispy Pizza Crust
The secret to a more crispy pizza crust is probably not what you think. You might assume that less water will result in a crispier crust. But you’d be wrong. To achieve a more crispy crust, you’ll need to add more water to the dough formula. This allows the dough … More
Tom Lehmann: In Lehmann's Terms
Remembering Tom ‘The Dough Doctor’ Lehmann
By Rick Hynum The pizza industry lost one of its greatest allies when Tom “The Dough Doctor” Lehmann passed away on Saturday, December 12, after battling COVID-19. Recalling Lehmann’s life and unparalleled contributions to the pizza industry, a famous quote by Sir Isaac Newton springs to mind: “If I have … More
Dough Information Center
The Dough Doctor: Tips for Adding a Take-and-Bake Option
Q: We want to offer a take-and-bake pizza option. What changes will we need to make to our dough formula and procedure? A: You can make a pretty decent take-and-bake pizza using your existing formula with the following changes: Reduce the dough absorption by 2% compared to what you use for your … More
Tom Lehmann: In Lehmann's Terms
How to Achieve the Right Dough Temperature
Q: How do I deal with seasonal dough problems? A: Most seasonal dough issues can be traced back to lack of temperature control or, more precisely, a failure to monitor temperature when making the dough. I’ve said it before, and I’ll say it again: You cannot have effective dough management … More
Tom Lehmann: In Lehmann's Terms
Here’s How to Prevent Pizzas from Sticking to the Peel
Q: We occasionally have a pizza stick to the peel when we put it into the oven. It makes a real mess on the stones and slows our work flow down. What can we do to prevent our pizzas from sticking to the peel? A: Nothing is worse than peeling … More
Tom Lehmann: In Lehmann's Terms
How to Solve the Problem of Wet, Sticky Pizza Dough
Q: A major problem we have is wet and sticky dough when we take it out of the dough boxes after a night in the cooler. We have tried reducing the amount of water added to the dough, but this has not helped. What is the solution? A: Your description … More
Tom Lehmann: In Lehmann's Terms
Alternatives to the Standard Dough Box
Q: What are some viable alternatives to standard dough boxes? A: Last month, we discussed using dough boxes for storing dough balls. Now let’s explore other options. We’ll start with standard aluminum bakery-sheet pans, which typically measure 18” by 26”. Like dough boxes, they must be used correctly for best … More
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: Thinking Inside the Dough Box
Over the past several months, I’ve received questions about the use of dough boxes versus sheet pans and individual plastic bags for storing dough balls in the cooler. In this article and the one that follows in October, I’ll delve into some details that might help you decide which is … More