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
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
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
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