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Food & Ingredients

In Their Own Words: Chefs Share How They Nailed the Perfect Pizza Crust

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This photo shows a man clapping his hands together and scattering flour while making pizza dough in a restaurant kitchen.

Food & Ingredients

Suffering From Sub-Par Pizza? Maybe It’s Time to Take a Second Look at Your Flour

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Mastering Pinsa Romana: A Deep Dive with Lesaffre, PMQ & The North American Pizza & Culinary Academy

This photo shows balls of dough on a tray.

Food & Ingredients

Expert Tip: How to Correctly Add Ice to Your Pizza Dough

Born to Bake: A Fond Remembrance of Tom ‘The Dough Doctor’ Lehmann

Time as an Ingredient: Why Some Pizzerias Ferment for 5+ Days—and Why Others Don’t

This photo shows a man's hands kneading pizza dough on a white table.

Level Up Your Pizza Game With These Tried-and-True Dough Hacks

This photo shows a restaurant server, seen from the shoulders down, carrying two pizzas and a glass of beer to a table.

‘No Tax on Tips’ Rule Now in Effect, but Do Restaurant Workers Know About It?

Pizza Chain Ventures into Wood-Fired Mexican Street Food With Co-Branding Launch

This photo shows Louie and Cazim Suljovic holding large pizzas and looking at the camera in their restaurant, Louie's Pizza.

Fearless NYC Pizza Man Fends Off Knife Attack—Again—to Protect His Customers

This photo shows a slice being removed from a thin-crust cheese pizza.

Dough Information Center

Food & Ingredients

Is Your Thin-Crust Pizza Too Tough and Chewy? Here’s What to Do

This photo shows John Arena pouring olive oil into a pan of dough.

Video: Master Pizzaiolo John Arena Explains How To Make New York-Style Pizza Dough

The 2025 Dough Survival Guide by PMQ Pizza: Taming the Beast That Makes the Feast

This photo shows a pizza that's one-half Old World sfincione and one-half modern-style.

Video: Metro Pizza’s John Arena Makes a Sfincione Pizza in Both Traditional and Modern Styles

This photo shows John Arena's hands sprinkling cheese on bruschetta.

John Arena: How to Turn Your Pizza Dough into Artisan Bread for Various Menu Items (Video)

This photo shows a pair of cross-stacked dough trays, with the top tray containing nine dough balls.

How to Cross-Stack and Downstack Your Pizza Dough Trays and Why It Matters

This shows a male chef, seen only from the chest down, prepping a ball of pizza dough on a table, with his hands pressed together over the dough.

Is Your Dough Missing Something? Try Adding Herbs and Seasonings in Moderation

This photo shows a cheesy pan-fried Sicilian pizza fresh out of the oven.

Video: How to Make a Pan-Fried Sicilian Pizza With Lloyd Pans

Back Yard Pizza Shenanigans with MFG Tray

This photo shows a pizza with a white sauce topped with chicken.

Experiencing Bubble Troubles in Your Pizza Crust? The Sauce Might Be the Prime Suspect

This photo shows the interior of a pizza crust showing little pockets of air.

Master Pizzaiolo/Instructor Wilhelm Rodriguez: How to Correct 4 Common Dough-Making Mistakes

This photo shows the inner structure of a perfectly baked pizza crust.

‘How to Bake Bread’ Author Michael Kalanty: Optimizing Your Pizza Dough

This photo shows nine dough balls arranged next to each other on a tray.

Why Temperature Control Is Essential to Keeping Dough Balls in Tip-Top Shape

This photo shows a pizza with a beautifully blistered crust being peeled out of a wood-fired oven.

How to Add More Oven Spring to Your Pizza Dough

This photo shows a batch of rolled dough balls placed on a wooden board, with a lot of flour sprinkled throughout.

What Are the Pros and Cons of Adding Eggs to Your Pizza Dough?

This picture shows a dough ball being shaped by a man's hands.

Everything You Need to Know About the Various Dough Forming Methods

This photo shows a vegetarian pizza with Mozzarella cheese, grilled zucchini, mushrooms, red onion, pepper and fresh basil. Italian pizza on wooden table background.

Why Does Your DELCO Pizza Turn Soggy, and What Can You Do to Prevent It?

This photo shows a thick-crust Margherita pizza that's heavy on the melted cheese.

Dough Tips: How to Achieve a Lighter and More Flavorful Thick-Crust Pizza

This photo shows a Closeup side view of a chef stretching pizza dough at a local pizza place.

To Check Gluten Development in Your Dough, Try the Windowpane Test

This photo shows various bags of yeast from LeSaffre along with a large mixing bowl.

Dough Information Center

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How to Decrease Dough Mixing Time and Add Flavor to Your Pizza With LeSaffre (Video)

Top Dough Information Center News

In Lehmann’s Terms: How to Improve Your Crust’s Flavor With Minimal Effort

Video: The Dough Doctor Takes a Closer Look at New Pizza Flours from Ceresota

flatbread wrap

Tom Lehmann Explains How to Turn Flatbread Wraps Into Pizza Skins

Check Your Dough’s Temperature Before Opening It Into Skins

How to Achieve a Better Par-Baked Pizza Crust

How to Par-Bake Crusts in an Air Impingement Oven

Preventing the Pita Effect in Par-Baked Pizzas

Will Mixing In Salt and Sugar Kill Your Yeast? Tom Lehmann Says ‘Not Always’

The Dough Must Go On: 5 Pizza Tips From the Dough Doctor

Quick-Fire Questions with The Dough Doctor

The Secret to Cracker-Crust or Crispy-Crust Pizza Dough

Essential Equipment Every Pizzeria Owner Needs to Get Started

The Dough Doctor Tackles Effective Dough Management Strategies

How to Make Whole-Wheat Pizza Dough

Getting a Better Bake With Air Impingement Ovens

Video: How to Make Pizza Dough the Easy Way

The Secrets of Effective Dough Docking

How to keep your wood work surface in tip-top condition

10 tips for adding a take-and-bake option

Will putting eggs in your dough leave you with egg on your face?

What’s the best way to prevent pizza peel stick?

Can par-baked crusts save time during rush periods?

Tired of cross-stacking your dough boxes? Tom “The Dough Doctor” Lehmann has an alternative you might like better.

Pizza-making tip: How to prevent the dreaded cheese slip

What causes speckled pizza dough—and how to solve the problem.

Make a more durable take-and-bake pizza with Tom Lehmann’s tips

Tip from the Dough Doctor: How to convert bakers percent to weight measures in your dough formula

A need for speed: Tom Lehmann explains why you should not let your pizza dough rest after mixing