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

Dough Information Center

Food & Ingredients

John Arena: How To Make New York-Style Pizza Dough

Recent Headlines

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Dough Information Center

Getting the Best Use Out of Your Pizza Dough Boxes

Dough Information Center

A Guide to Pizza Dough Equipment for Newcomers

This photo shows a pizza maker (from the elbow down) spreading sauce on a New York-style pizza crust.

Dough Information Center

How to Get That Chewy Texture in Your New York-Style Pizza

Male chef hands knead dough with flour on kitchen table side view

How Colder Weather Can Wreak Havoc on Your Pizza Dough

Michael Kalanty: How to Create a Sourdough Starter

Is Undermixing Pizza Dough as Bad as It Sounds?

This photo shows a cheese pizza in the left background and a more prominent pepperoni pizza in the foreground on the right.

Poised for Growth, Brixx Wood Fired Pizza Puts New Senior Leaders in Place

This photo shows a display case with three different pizzas from Papa Nick's.

Investment Group Eyes Long Island Pizzeria Owners Who Are Ready to Retire

This photo shows a woman's hand holding a slice of New York-style pizza removed from a whole pie in a carryout box.

Domino’s New Menu Item Is Guaranteed to Spark Curiosity

This photo shows a beautiful calzone, sliced in half, with cheese, meat and veggies

Dough Information Center

Food & Ingredients

11 Non-Pizza Items You Can Make With Your Existing Pizza Dough

This photo shows Chef Leo Spizzirri in a white chef coat standing between the two brothers who own Zaza's Pizza in Chicago

Leo Spizzirri: Flour Protein and Dough Fermentation Time

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.

How to Add Herbs and Seasonings to Your Pizza Dough

Here’s What You Need to Know About ’00’ Flours

How to Achieve the Right Pizza Dough Temperature

a smiling chef spins pizza dough in the air. He's wearing a white chef's coat. Behind him, another man in a white shirt can be seen working with his back towards the camera.

Experts Discuss the Power of Flour in Pizza Recipes

Garlic cloves in a black bowl shot from above on rustic brown background. A garlic bulb an three cloves are beside the bowl. An old kitchen knife is at the right of an horizontal frame.

Adding Garlic to Your Pizza Dough for Better Flavor

Submarine sandwich made with turkey, ham, cheese lettuce and tomato on a hoagie roll with lettuce and tomatoes in background

How to Make Sub Rolls Using Pizza Dough

Wild Flours: Creating the Perfect Blend for Pizza Dough

Male chef hands knead dough with flour on kitchen table, shown from a side view

5 Fast Facts About Flour for Pizza Dough

Homemade yeast dough ball for pizza on floured wooden table

Why You Should Put Yeast into Dough Separately from Salt and Sugar

To Cook or Not to Cook Your Pizza Sauce?

How to Make Emergency Pizza Dough

How Local Water Affects Your Pizza Dough

Chef Leo Spizzirri Offers Tips For Take-And-Bake

How To Calculate Bakers Percent in Dough-Making

A Simple Solution to Your Pizza Dough Bubble Troubles

Mixers to the Max: Getting the Most out of Your Dough Mixer

Solving the Mystery of Blown Dough

Dough Information Center

Tom Lehmann: In Lehmann's Terms

How to Minimize Snap-Back in Your Pizza Dough

Top Dough Information Center News

Adding a Breakfast Item to Your Menu

From Thin-Crust to Deep-Dish

What’s the Difference Between Malted and Unmalted Flours?

Solving the soggy pizza problem

Expand Your Pizzeria’s Menu With These Signature Appetizers

From the screen to the deck

Creating healthier pies and distinctive sauces

Tips for using a hot press

Pizza 360 – Dough and Marketing with Peter Reinhart

Tips for a faster slice

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The Right Way to Freeze Pizza Dough for Later Use

Neapolitan Pizza Dough

Creating a Pretzel Pizza Crust

The Perils of Mexican Flour

Extending Mozzarella's Shelf Life

Creating a Crispy-Thin Chicago-Style Cracker Crust

Secrets of a Great White Pizza

Adding Milk to Pizza Dough

A Pan for All Seasonings-;Part 2

A Pan for All Seasonings

High-Absorption Dough and Sauce-Free Pies

Reducing Salt Levels in Pizza Dough

an uncooked pizza on a peel is about to be placed in the oven

Choosing the Right Dusting Flour for Your Pizza

In Lehmann's Terms: the big freeze

Tom “The Dough Doctor” Lehmann answers your questions about freezing pizza dough.

In Lehmann's terms: counting calories, part 2

Tom “The Dough Doctor” Lehmann discusses why you should monitor the new labeling laws.

Delicious-looking breadsticks with a dipping sauce placed next to a pizza and fried food

How Can I Make Sure My Breadsticks Last Longer?

The Wide Varieties of Pizza Doughs and Crusts

In Lehmann's terms: saving time and adding garlic

Tom “The Dough Doctor” Lehmann discusses adding garlic to dough and a user-friendly deep-dish option.