Tom Lehmann

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

Tom Lehmann

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