Dough Information Center Archives - Page 5 of 13 - PMQ Pizza Magazine
  • Subscribe
  • Digital Edition
  • Media Kit
PMQ Pizza Magazine
Menu
  • News
    • Pizza News
    • Coronavirus News
    • Industry News
    • International News
    • Web Exclusives
    • Obituaries
  • Food & Ingredients
    • Recipe Bank
    • Recipe of the Month
    • Chef Santo Bruno
    • The Pizza Kitchen
  • Business & Marketing
    • Pizzerias & Pizzaioli
    • Accounting For Your Money
    • Idea Zone
    • SmartMarket
    • Sponsored Content
    • Pizza Blogs
  • Equipment & Tech
    • Product Spotlight
  • Dough Info Center
    • In Lehmann’s Terms
    • Zeak’s Tweaks
    • Go for the Dough
  • Videos
    • The Pizza Kitchen
    • Chef’s Corner
    • Go for the Dough
    • U.S. Pizza Team
    • Webinars/Live Chats
    • Pizza TV
  • Resources
    • Pizza Industry Research
    • Pizza Power Reports
    • Pizza Industry Census
    • Classifieds
    • Pizza Pages
    • Distributors
    • The Think Tank
  • Subscribe
  • Digital Edition
  • Media Kit
Search
  • News
    • Pizza News
    • Coronavirus News
    • Industry News
    • International News
    • Web Exclusives
    • Obituaries
  • Food & Ingredients
    • Recipe Bank
    • Recipe of the Month
    • Chef Santo Bruno
    • The Pizza Kitchen
  • Business & Marketing
    • Pizzerias & Pizzaioli
    • Accounting For Your Money
    • Idea Zone
    • SmartMarket
    • Sponsored Content
    • Pizza Blogs
  • Equipment & Tech
    • Product Spotlight
  • Dough Info Center
    • In Lehmann’s Terms
    • Zeak’s Tweaks
    • Go for the Dough
  • Videos
    • The Pizza Kitchen
    • Chef’s Corner
    • Go for the Dough
    • U.S. Pizza Team
    • Webinars/Live Chats
    • Pizza TV
  • Resources
    • Pizza Industry Research
    • Pizza Power Reports
    • Pizza Industry Census
    • Classifieds
    • Pizza Pages
    • Distributors
    • The Think Tank
  • Subscribe
  • Digital Edition
  • Media Kit

Dough Information Center

Tom Lehmann: In Lehmann's Terms

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

Q Is there any benefit to adding eggs to my pizza dough?   A Pizza makers have been adding eggs, either whole eggs or egg whites, to their doughs for many years—and for different reasons. Whole eggs can provide better browning characteristics and, to some extent, even deliver a richer flavor. … More

Archives

Go For The Dough – Detroit Style Dough

This video will teach you how to mix and proof a batch of Detroit Style Dough. It is specialized for a 10"X14" Detroit style pan. This dough recipe was developed by Brian Hernandez. … More

Archives

Go For The Dough – Al Taglio Style Dough

This video will teach you how to mix and proof a batch of al taglio style pizza dough.     … More

Tom Lehmann: In Lehmann's Terms

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

Q How can we keep our pizzas from sticking to the peel?   A There are several things you can do about this problem, but start by making sure you’re using the right peel. Pizza peels come in two styles: metal and wood/composite. The wood/composite peel is the correct peel to … More

Tom Lehmann: In Lehmann's Terms

Can par-baked crusts save time during rush periods?

Q We want to increase our volume, so we were thinking about prebaking our dough until it’s lightly browned and setting it aside for later use when we get really busy. This would reduce baking time and allow us to make more pizzas in rush periods. Is this a … More

Tom Lehmann: In Lehmann's Terms

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

Q Why do I need to cross-stack boxes of dough balls in the cooler? Coming back later to down-stack the boxes is a real pain.   Cross-stacking the dough boxes allows the dough balls to cool down at a consistent, uniform rate. If the dough boxes are not cross-stacked, the … More

Tom Lehmann: In Lehmann's Terms

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

Q Our customers occasionally complain about the cheese sliding off their pizzas when they take a bite. How do we prevent this?   A Research has identified several factors responsible for the dreaded cheese slip. They include: 1. Too much sauce. In this case, the cheese is practically floating … More

Tom Lehmann: In Lehmann's Terms

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

Q We recently made dough that came out speckled. Otherwise, it performed normally, and the crust didn’t taste any different. What happened?   A Speckling is caused by one of two factors. If you added a blend to the flour for vitamin and mineral enrichment, the speckling might be … More

Tom Lehmann: In Lehmann's Terms

Why undermixing your pizza dough isn’t as bad as it sounds

Q How do you know if your dough has been mixed long enough?   A Pizza dough that’s mixed at a pizzeria and refrigerated for use over the next few days is typically mixed just long enough for the dough to develop a smooth-looking skin. (Pizza dough doesn’t require … More

Tom Lehmann: In Lehmann's Terms

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

Q We want to start offering a take-and-bake option on our menu. What should we keep in mind?   A Your greatest challenge will be making a pizza that is “consumer-proof,” one that will perform at a satisfactory level even if the consumer doesn’t bake it for several days or bakes … More

Archives

Go For The Dough – Grain Craft Upright Neapolitan Dough

PMQ and Pizza TV chef Brian Hernandez demonstrates how to make a wood-fired Napoletana style dough recipe using Grain Craft's Upright flour. Sponsored content.       … More

Tom Lehmann: In Lehmann's Terms

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

Q How do I change a dough formula expressed in percentages to one based on weight measures?   A I hear this question a lot, but I don’t mind explaining it to anyone who doesn’t understand the bakers percent. By showing a dough formula in bakers percent, we can … More

  • Prev1…34567…13Next

Sponsored Content

Tap the Table Lets Restaurants Collect Their Customer Data From All Third-Party Delivery Services

PDQ Signature Systems Delivers DoorDash ‘Self-Delivery’ Integration to Jimmy John’s

Recipe of the Month: Red, White and Blue Pizza with Nutella

Food & Ingredients

  • Top Story
  • Recipe Bank
  • Recipe of the Month
  • In Lehmann’s Terms
  • Dough Information Center

EQUIPMENT & TECH

  • Top Stories
  • PMQ Product Spotlight

VIDEOS

  • Chef’s Corner
  • Pizza Without Borders

More

  • Events
  • Archives
  • Throw Dough
  • Directories

Services

  • Subscribe
  • Media Kit
  • My Account
  • About Us
  • Contact Us
  • The Think Tank
  • Pizza Blogs
  • Distributors

Don’t miss out on pizza news, special offers, or insider info with our weekly e-newsletter

Copyright 2021 PMQ. All rights reserved. Powered by Web Publisher PRO