Improper stretching of your dough can cause your pizza to go soft or limp shortly after baking, according to the late Tom “The Dough Doctor” Lehmann. A dough sheeter/roller may be the solution to poorly formed crust edges, Lehmann explained. Related: How to achieve the perfect dough mix Q: Our … More
Zeak's Tweaks
Understanding the Role of Yeast in Pizza Dough
All three types of yeast perform comparably and result in the same flavor profiles for pizza when used at the correct substitution levels. Instant dry yeast (IDY), possibly the most widely used type in pizza dough, has a shelf life of one to two years at room-temperature (65° to 80°F) … More
Dough Information Center
How to Solve Your Bubble Troubles
In this past installment of the late Tom Lehmann’s column, “In Lehmann’s Terms,” from September 2016, the dough master answered a reader’s question about bubbly pizza crusts. The problem stems from the baking temperature for the type of sauce applied to the dough skin, he explained. Related: A newcomer’s guide … More
Zeak's Tweaks
The Secret to Making Flavorful Focaccia
A noted dough expert takes you through a unique recipe for making focaccia bread for your pizza restaurant.
Pizzerias
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
Tom Lehmann: In Lehmann's Terms
How to Achieve the Perfect Dough Mix
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
Whether you ever met him or not, if you were a pizzeria operator, Tom Lehmann was your loyal and trusted friend.
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