This video will teach you how to mix and proof a batch of Detroit Style Dough. It is specialized for a 10"X14" Detroit style pan. This dough recipe was developed by Brian Hernandez. … More
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Go For The Dough – Al Taglio Style Dough
This video will teach you how to mix and proof a batch of al taglio style pizza dough. … More
Tom Lehmann: In Lehmann's Terms
What’s the best way to prevent pizza peel stick?
Q How can we keep our pizzas from sticking to the peel? A There are several things you can do about this problem, but start by making sure you’re using the right peel. Pizza peels come in two styles: metal and wood/composite. The wood/composite peel is the correct peel to … More
Tom Lehmann: In Lehmann's Terms
Can par-baked crusts save time during rush periods?
Q We want to increase our volume, so we were thinking about prebaking our dough until it’s lightly browned and setting it aside for later use when we get really busy. This would reduce baking time and allow us to make more pizzas in rush periods. Is this a … More
Tom Lehmann: In Lehmann's Terms
Tired of cross-stacking your dough boxes? Tom “The Dough Doctor” Lehmann has an alternative you might like better.
Q Why do I need to cross-stack boxes of dough balls in the cooler? Coming back later to down-stack the boxes is a real pain. Cross-stacking the dough boxes allows the dough balls to cool down at a consistent, uniform rate. If the dough boxes are not cross-stacked, the … More
Tom Lehmann: In Lehmann's Terms
Pizza-making tip: How to prevent the dreaded cheese slip
Q Our customers occasionally complain about the cheese sliding off their pizzas when they take a bite. How do we prevent this? A Research has identified several factors responsible for the dreaded cheese slip. They include: 1. Too much sauce. In this case, the cheese is practically floating … More
Tom Lehmann: In Lehmann's Terms
What causes speckled pizza dough—and how to solve the problem.
Q We recently made dough that came out speckled. Otherwise, it performed normally, and the crust didn’t taste any different. What happened? A Speckling is caused by one of two factors. If you added a blend to the flour for vitamin and mineral enrichment, the speckling might be … More
Tom Lehmann: In Lehmann's Terms
Why undermixing your pizza dough isn’t as bad as it sounds
Q How do you know if your dough has been mixed long enough? A Pizza dough that’s mixed at a pizzeria and refrigerated for use over the next few days is typically mixed just long enough for the dough to develop a smooth-looking skin. (Pizza dough doesn’t require … More
Tom Lehmann: In Lehmann's Terms
Make a more durable take-and-bake pizza with Tom Lehmann’s tips
Q We want to start offering a take-and-bake option on our menu. What should we keep in mind? A Your greatest challenge will be making a pizza that is “consumer-proof,” one that will perform at a satisfactory level even if the consumer doesn’t bake it for several days or bakes … More
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Go For The Dough – Grain Craft Upright Neapolitan Dough
PMQ and Pizza TV chef Brian Hernandez demonstrates how to make a wood-fired Napoletana style dough recipe using Grain Craft's Upright flour. Sponsored content. … More
Tom Lehmann: In Lehmann's Terms
Tip from the Dough Doctor: How to convert bakers percent to weight measures in your dough formula
Q How do I change a dough formula expressed in percentages to one based on weight measures? A I hear this question a lot, but I don’t mind explaining it to anyone who doesn’t understand the bakers percent. By showing a dough formula in bakers percent, we can … More
Tom Lehmann: In Lehmann's Terms
A need for speed: Tom Lehmann explains why you should not let your pizza dough rest after mixing
Q Why do you recommend always taking the dough from the mixer directly to the bench for immediate cutting and balling? Why not let the dough rest for an hour before cutting? A Keep in mind that, while your dough is resting after being mixed, it’s also fermenting, … More