Q: What are the secrets of achieving a pocket-free par-baked crust with an air impingement oven? A: Par-baking a pizza crust in an air impingement oven can be a dicey proposition, thanks to the high-velocity airflow to the top and bottom of the crust. This can lead to the … More
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Go for the Dough: Keto Pizza
Learn how to make a keto diet friendly pizza crust in this instructional video! … More
Dough Information Center
Preventing the Pita Effect in Par-Baked Pizzas
How can I par-bake a pizza crust so that it doesn’t develop into a pocket-like pita? There are several things you can do to keep your par-baked crusts from turning into pitas. Possibly the greatest factor is the bake itself. While pizza is baked from the bottom up, par-baked … More
Tom Lehmann: In Lehmann's Terms
Emergency Dough: Tom Lehmann Explains How to Deal With Blown Pizza Dough
Emergency dough is a variation of your regular dough that has been modified to produce pizza skins/crusts as quickly as possible.
Tom Lehmann: In Lehmann's Terms
Will Mixing In Salt and Sugar Kill Your Yeast? Tom Lehmann Says ‘Not Always’
It might have seemed like a cardinal rule for a long time now, but it doesn’t apply in all situations.
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Go For The Dough – Shawn Randazzo's Detroit Style Dough
Enjoy this Detroit style pizza dough recipe, courtesy of award-winning pizza chef Shawn Randazzo of Detroit Style Pizza Co. For one of Shawn's award-winning pizza recipes, visit PMQ.com/detroittwist … More
Dough Information Center
The Dough Must Go On: 5 Pizza Tips From the Dough Doctor
We don’t call Tom Lehmann the “Dough Doctor” for nothing. He can diagnose your pizza dough problems and write out a prescription for treatment on the spot. Now if only we could get him to make house calls. Here, Lehmann offers five useful tips for managing your dough and making … More
Tom Lehmann: In Lehmann's Terms
Quick-Fire Questions with The Dough Doctor
Tom “The Dough Doctor” Lehmann tackles a wide range of questions from pizza restaurant operators and pizza makers.
Dough Information Center
The Secret to Cracker-Crust or Crispy-Crust Pizza Dough
If you’ve ever tried to use a dough press to form skins for a crispy-thin or cracker-crust pizza, you may have realized the dough becomes too stiff to press out. But there’s a way around that problem. The key is to have a soft and relaxed dough consistency at the … More
Tom Lehmann: In Lehmann's Terms
What exactly is bakers percent?
Calculating your pizza dough's bakers percent makes it very easy to immediately pinpoint issues with ingredient amounts.
Tom Lehmann: In Lehmann's Terms
Keep your thin crust from becoming tough and chewy
Q: Our thin crust is always tough and chewy, and nothing we do seems to help. What are we doing wrong? A: There are a number of things that can impact a thin crust, resulting in a tough, chewy crust. One of the most common causes is insufficient dough … More
Tom Lehmann: In Lehmann's Terms
The Dough Doctor Tackles Effective Dough Management Strategies
To understand dough management, we have to understand the two major factors responsible for dough formation.