Dough Information Center Archives - Page 5 of 14 - PMQ Pizza Magazine
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Dough Information Center

Tom Lehmann: In Lehmann's Terms

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

We’re looking for a quick and easy way to improve the flavor of our crust. Any suggestions? Since you need a “quick and easy” approach, I will focus on your dough formulation rather than your dough management procedure, which would require a more in-depth response. First, look at the salt … More

Tom Lehmann: In Lehmann's Terms

In Lehmann’s Terms: How to Keep Your Dough Balls in Tip-Top Shape

We sometimes find our dough balls have lost their shape and grown together in the dough box. Why does this happen? We often don’t fully appreciate the effect of temperature on yeast-leavened dough systems. Temperature truly drives fermentation. In your case, I assume great care was taken to control all … More

this photo shows an example of a thick-crust pizza
Tom Lehmann: In Lehmann's Terms

How to Achieve a Lighter, Tastier Thick-Crust Pizza

We’ve been experimenting with a thicker crust, but so far I don’t really like the dense texture and tougher eating characteristic we’re getting. What’s the secret to a thick-crust pizza with a lighter texture? When making a thick-crust pizza, you have to allow the dough to proof/rise sufficiently after fitting … More

Tom Lehmann: In Lehmann's Terms

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

In this video, Lehmann explains the newly released imported flours from Ceresota and how they compare to the domestic flours Ceresota has provided for years. … More

flatbread wrap
Tom Lehmann: In Lehmann's Terms

Tom Lehmann Explains How to Turn Flatbread Wraps Into Pizza Skins

We’re thinking of adding some type of pizza to the menu at our restaurant. We presently offer wraps for lunch, so we’re thinking of using our existing wraps for the pizza base/crust. Is this doable? To answer your question in a word: Absolutely! Wraps are not all that different from … More

Tom Lehmann: In Lehmann's Terms

Check Your Dough’s Temperature Before Opening It Into Skins

Q: What should the temperature of my dough be when I start opening it into skins? A: As we all know, pizza dough becomes noticeably firmer and harder when it’s cold, so we allow it to warm a little after removing it from the cooler. In most cases, we can … More

Dough Information Center

How to Achieve a Better Par-Baked Pizza Crust

Q: Do I need to adjust my dough formula for a par-baked pizza crust? A: Last month I explained how to prevent the formation of pita-like pockets in a par-baked crust. But there are other things you can do to facilitate making par-baked crusts in any oven type. While your … More

Tom Lehmann: In Lehmann's Terms

How to Par-Bake Crusts in an Air Impingement Oven

Q: What are the secrets of achieving a pocket-free par-baked crust with an air impingement oven?   A: Par-baking a pizza crust in an air impingement oven can be a dicey proposition, thanks to the high-velocity airflow to the top and bottom of the crust. This can lead to the … More

Dough Information Center

Preventing the Pita Effect in Par-Baked Pizzas

How can I par-bake a pizza crust so that it doesn’t develop into a pocket-like pita? There are several things you can do to keep your par-baked crusts from turning into pitas. Possibly the greatest factor is the bake itself. While pizza is baked from the bottom up, par-baked … More

Tom Lehmann: In Lehmann's Terms

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

Q: I’ve heard so many conflicting stories about mixing yeast with salt and sugar. Will doing this kill the yeast? A: I can understand your confusion. That might have seemed like a cardinal rule for a long time now, but it doesn’t apply in all situations. The problem is that … More

Dough Information Center

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

We don’t call Tom Lehmann the “Dough Doctor” for nothing. He can diagnose your pizza dough problems and write out a prescription for treatment on the spot. Now if only we could get him to make house calls. Here, Lehmann offers five useful tips for managing your dough and making … More

Tom Lehmann: In Lehmann's Terms

Quick-Fire Questions with The Dough Doctor

I tried making my pizza dough using malt syrup rather than the usual white sugar but, over time, my dough became very sticky. Is there a solution? You are most likely using a diastatic malt syrup, which is enzyme-active and is nothing more than a malt-flavored sugar syrup. The … More

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