In Lehmann's terms
Tom Lehmann – “The Dough Doctor”, explains the nuances of dough.
Dough, ovens, and pizza lovin'
Tom explains dough refrigeration and compares two popular oven types.
Achieving a Crispy Pizza Crust With a Conveyor Oven
How crispy will you go? Tom talks ovens and dough.
Healthy pizza part 3: low-carb dough recipe
Low carb dough recipes to the rescue!
Frenchbread pizza: know the recipe!
Tom does it again with dough, bringing new recipes to show.
Problems with dough and gel: Tom looks closer
Tom Lehmann investigates the problem of gel or ‘gum line’ just beneath pizza sauce.
Hot stuff: temperatures explained
Our expert of dough eases temperature woes.
The more you know about dough…
What would you like to know about dough? Tom has answers.
The numbers and nuances of dough
Tom explains the equation of tastiness.
The right recipes for delicious dough
The dough doctor does it again with this issue’s Q & A.
Take & bake special report
Tom Lehmann, dough doctor talks take and bake pizza.
Q&A with the dough doctor
Dough Doctor talks dough. The more you know…
A breakdown of pizza nutrition
The Dough Doctor analyzes pizza’s surprisingly healthy nutritional content
In Lehmann's Terms: crust coloration and dough conditioners
How to keep a consistent browning on your crust and when you may need to use a dough conditioner
In Lehmann's Terms: cornmeal use and the art of undermixing
What is the benefit of using cornmeal and why does pizza dough need to be “undermined” compared to dough made for bread making?
Subscribe to Pizza Pulse