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
In Lehmann’s Terms: How to Provide a Better Carryout Pizza
Because of the worldwide coronavirus pandemic, many pizzerias have had to change the way they do business to conform to the mandated public health regulations intended to control its spread. This month I will share some of the related questions I have received from operators across the country. Q: We’re … More
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
Tom Lehmann: In Lehmann's Terms
Oil vs. Shortening: Solving a Slippery, Sticky Dilemma
When making pan pizzas, does it make a difference which type of oil or fat is used in the pan? This is actually a two-part question, and the short answer to both is yes. The type of oil used in the pan can impact the flavor of the finished pan … More
Dough Information Center
How to Improve the Flavor of Frozen Pizza Dough
Making pizza dough fresh every day is a big selling point for many successful pizzerias. But it’s not feasible for everyone, and sometimes frozen pizza dough balls are the way to go. So what can you do to give your frozen pizza dough a flavor boost? Frozen pizza dough does … More
Dough Information Center
Dough Management: The Dough Doctor Makes a House Call at PMQ
Tom “The Dough Doctor” Lehmann made a rare house call to PMQ recently. So, naturally, we badgered the pizza industry legend for a lot of free advice while he was here. Fortunately, he was, as always, gracious and happy to share his tips on dough management with our readers. Some … More
Dough Information Center
Does Humidity Lead to Blown Pizza Dough?
Steve: How much does the kitchen’s humidity affect the rise of the dough or cause blown pizza dough? Due to special restrictions, our dough table is six feet away from the back of our oven. It seems like our dough doesn’t blow up nearly as fast when we make it … More
Tom Lehmann: In Lehmann's Terms
Remember the 20-Minute Rule for Getting Pizza Dough Balls into the Cooler
Why do you always insist that pizza dough be scaled/divided, balled and placed in the cooler within 20 minutes after coming off the mixer? I make this recommendation because the yeast has what we call a lag phase. Due to this lag phase, the yeast isn’t changing the density of … More