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
A few adjustments to your pizzeria's regular dough-making process is all it takes.
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
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
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
Dough Information Center
The Secret to Cracker-Crust or Crispy-Crust Pizza Dough
The key to a cracker-thin pizza crust is to have a soft and relaxed dough consistency at the time of pressing.
Dough Information Center
Essential Equipment Every Pizzeria Owner Needs to Get Started
From dough mixers to scales to peels, we take a closer look at the many instruments that help pizza makers shine.