Food & Ingredients

When Your Dough Comes Out Wet and Sticky

If you don’t cross-stack your pizza dough boxes in the cooler, you’re likely to end up with a common problem: wet and sticky dough. By cross-stacking the dough boxes when you first put them into the cooler, you will allow the moisture from condensation to escape from the boxes. Related: The secrets to creating … More

Food & Ingredients

The Secrets to Creating a Better Crumb Structure

When we hear a pizza aficionado describing a really great pizza, it’s seldom the cheese or the sauce or even the toppings they refer to. It’s the textural properties of the crust, whether light and tender, crispy or chewy. So what’s the secret behind these important characteristics? You might think … More

Dough Information Center

Creating a Lighter Deep-Dish Pizza Crust

Try using flour with a lower protein content, such as an all-purpose flour or H&R, a winter wheat bread flour. By mixing your regular pizza flour with an all-purpose flour, you can create a flour blend that works well for your specific application and shop conditions. Related: How to solve … More


Born to Bake: A Fond Remembrance of Tom Lehmann

In memory of the late Tom Lehmann, PMQ is reposting this feature profile of the one and only “Dough Doctor” from our January-February 2015 issue. Lehmann, a trusted expert on pizza dough and everything related to baking, passed away from COVID-19 on December 12, 2020. By Rick Hynum Tom Lehmann … More