Tom Lehmann: In Lehmann's Terms

Adding ice to pizza dough

Q Last summer, we had to use ice to keep our dough from getting too hot during the mixing process, but the dough always came out sticky. Can you recommend a fix?   A The stickiness comes about when the added ice melts so late in the mixing cycle … More

Tom Lehmann: In Lehmann's Terms

How to make a tastier calzone

Q: We’d like to add calzones to our menu. Can we use our regular pizza dough, or do we need to make special dough just for the calzones? A: Some industry experts recommend a different dough for calzones—typically a richer one made with eggs and a higher fat level—but … More