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
Tom Lehmann: In Lehmann's Terms
The Secrets of Instant Dry Yeast
Q: We normally use fresh yeast, but our supplier recently told us that only instant dry yeast will be available. We’ve never used instant dry yeast before. What do we need to know about this type of yeast when formulating dough for our pizza operation? A: Instant dry yeast—or IDY, … More
Tom Lehmann: In Lehmann's Terms
The Dough Doctor Offers 5 Tips for a Better DELCO Pizza
Q: We are a dine-in pizzeria forced to offer delivery and carryout (DELCO) for the first time due to the pandemic. How can we make our pizzas suitable for DELCO without changing our dough formulation? A: There are a number of changes that can be easily implemented to improve the … More
Tom Lehmann: In Lehmann's Terms
A Few Ideas for Making a Better Carryout Pizza
Some pizzas are more suitable than others for carryout, so keep these tips in mind for your customers on the go.
Food & Ingredients
In Lehmann’s Terms: How to Choose a Cutting Surface
Q: Do you have any suggestions about the best type of cutting top we should use at our pizza restaurant’s cutting/boxing station? A: While wood is a kind and gentle surface to your slicers and knives, it is also a real pain to work with as a cutting surface, because … More
Dough Information Center
The Power of ’00’ Flour
We hear a lot about “00” flours these days and how they make great pizzas. Some pizzeria owners believe that simply switching over to a “00” flour will make their pizzas superior or, at least, better than they already are. I’m sorry to say that isn’t necessarily the case. “00” … More
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: Put a Little Spring in Your Dough
Q: We’re trying to get more oven spring out of our dough without changing the dough formulation. Can you recommend an additive ingredient to increase oven spring? A: Although there are commercial products that promote increased oven spring (also called oven rise), they’re all designed around white pan bread. I’m … More
Tom Lehmann: In Lehmann's Terms
Tom Lehmann Explains the Various Dough Forming Methods
There seems to be a lot of confusion over the use of dough forming equipment and dough forming methods. A lot of people believe you can use whatever forming method you like – or whatever suits your needs – and produce the crust characteristics that you want in your finished … More