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This photo shows a man clapping his hands together and scattering flour while making pizza dough in a restaurant kitchen.

Dough Information Center

Food & Ingredients

Suffering From Sub-Par Pizza? Maybe It’s Time to Take a Second Look at Your Flour

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Mastering Pinsa Romana: A Deep Dive with Lesaffre, PMQ & The North American Pizza & Culinary Academy

This photo shows balls of dough on a tray.

Food & Ingredients

Expert Tip: How to Correctly Add Ice to Your Pizza Dough

Dough Information Center

Born to Bake: A Fond Remembrance of Tom ‘The Dough Doctor’ Lehmann

Time as an Ingredient: Why Some Pizzerias Ferment for 5+ Days—and Why Others Don’t

This photo shows a man's hands kneading pizza dough on a white table.

Level Up Your Pizza Game With These Tried-and-True Dough Hacks

This photo shows a slice being removed from a thin-crust cheese pizza.

Is Your Thin-Crust Pizza Too Tough and Chewy? Here’s What to Do

This photo shows Louie and Cazim Suljovic holding large pizzas and looking at the camera in their restaurant, Louie's Pizza.

Fearless NYC Pizza Man Fends Off Knife Attack—Again—to Protect His Customers

This photo shows a man's hand adding shredded mozzarella to an unbaked pizza skin.

50-Year-Old Pizza Brand’s $3 Million Debt Leads to Bankruptcy Filing

PEEL: A PMQ Pizza Podcast – Ep. 53: Brian Weavel of Perfect Crust Pizza Liners

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

Dough Information Center

Food & Ingredients

Video: Master Pizzaiolo John Arena Explains How To Make New York-Style Pizza Dough

The 2025 Dough Survival Guide by PMQ Pizza: Taming the Beast That Makes the Feast

This photo shows a pizza that's one-half Old World sfincione and one-half modern-style.

Video: Metro Pizza’s John Arena Makes a Sfincione Pizza in Both Traditional and Modern Styles

This photo shows John Arena's hands sprinkling cheese on bruschetta.

John Arena: How to Turn Your Pizza Dough into Artisan Bread for Various Menu Items (Video)

This photo shows a pair of cross-stacked dough trays, with the top tray containing nine dough balls.

How to Cross-Stack and Downstack Your Pizza Dough Trays and Why It Matters

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.

Is Your Dough Missing Something? Try Adding Herbs and Seasonings in Moderation

This photo shows a cheesy pan-fried Sicilian pizza fresh out of the oven.

Video: How to Make a Pan-Fried Sicilian Pizza With Lloyd Pans

Doughs and Don’ts: Three Pizza Chefs Share Their Tips for Achieving a Delicious Crust

Back Yard Pizza Shenanigans with MFG Tray

This photo shows a pizza with a white sauce topped with chicken.

Experiencing Bubble Troubles in Your Pizza Crust? The Sauce Might Be the Prime Suspect

This photo shows the interior of a pizza crust showing little pockets of air.

Master Pizzaiolo/Instructor Wilhelm Rodriguez: How to Correct 4 Common Dough-Making Mistakes

This photo shows the inner structure of a perfectly baked pizza crust.

‘How to Bake Bread’ Author Michael Kalanty: Optimizing Your Pizza Dough

This photo shows nine dough balls arranged next to each other on a tray.

Why Temperature Control Is Essential to Keeping Dough Balls in Tip-Top Shape

This photo shows a pizza with a beautifully blistered crust being peeled out of a wood-fired oven.

How to Add More Oven Spring to Your Pizza Dough

This photo shows a batch of rolled dough balls placed on a wooden board, with a lot of flour sprinkled throughout.

What Are the Pros and Cons of Adding Eggs to Your Pizza Dough?

This picture shows a dough ball being shaped by a man's hands.

Everything You Need to Know About the Various Dough Forming Methods

This photo shows a vegetarian pizza with Mozzarella cheese, grilled zucchini, mushrooms, red onion, pepper and fresh basil. Italian pizza on wooden table background.

Why Does Your DELCO Pizza Turn Soggy, and What Can You Do to Prevent It?

This photo shows a thick-crust Margherita pizza that's heavy on the melted cheese.

Dough Tips: How to Achieve a Lighter and More Flavorful Thick-Crust Pizza

This photo shows a Closeup side view of a chef stretching pizza dough at a local pizza place.

To Check Gluten Development in Your Dough, Try the Windowpane Test

This photo shows various bags of yeast from LeSaffre along with a large mixing bowl.

Dough Information Center

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How to Decrease Dough Mixing Time and Add Flavor to Your Pizza With LeSaffre (Video)

Top Dough Information Center News

Don’t underestimate the importance of temperature control in pizza dough fermentation

Try this can’t-miss formula to create the perfect dough for your coal-fired pizza recipe

Unlocking the Mysteries of Flour With The Dough Doctor

Here’s why you should be using instant dry yeast in your dough formula

How to add yeast to your dough

Mix Masters: Smart Operators Are Choosy About Dough Mixers

How to make a tastier calzone

Recipe Exclusive: Margherita Pizza with Polselli Classica ’00’ Flour

Recipe Exclusive: Authentic Foods’ Gluten-Free Pizza

Learning the basics of using a hot dough press

Dough presses may require changes to your dough formula

How to Make Sure Your Pizza Dough Is Properly Mixed

How to express your pizza sauce formula in percentages

Changes to flour will affect your dough’s absorption rate, says Tom “The Dough Doctor” Lehmann.

Tom “The Dough Doctor” Lehmann explains how salt, sugar and oil affect your pizza dough.

Adding Yeast to Your Dough Mix

Making Good Use of Scrap Pizza Dough

Video: Tom Lehmann’s Emergency Dough Recipe

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