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.
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.
Acting poolish
The Dough Doctor explains how to incorporate poolish or ferment into your dough.
In Lehmann's terms: mix-ins
QUESTION: We recently changed over to using active dry yeast when making our dough. We hydrate it in 100°F water for 10 minutes, but we are unsure if we can add it to the remainder of the water, which is 65°F, or if we should keep it separate from the cold water. ANSWER: Once you have hydrated the active dry yeast (ADY), […]
Garlic knots, recipe testing and dough to go
Jeff Zeak gives a recipe for garlic knots, and shares his opinions on testing and selling dough.
In Lehmann’s terms: dough sheeting, milk addition and hard water
The Dough Doctor weighs in on several elements of dough creation.
In Lehmann's terms: buttering up and mixing down
The Dough Doctor explains the effect of mix times and switching from olive oil to butter.
Tips for Using a Biscuit Mix to Make a Breakfast Pizza
Jeff Zeak provides a recipe for a biscuit-based breakfast pizza crust.
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