Tom Lehmann: In Lehmann's Terms

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 … More

Zeak's Tweaks

Garlic knots, recipe testing and dough to go

QUESTION: I’d like to add garlic knots to my menu, but I’ve tasted ones that are either too greasy or don’t have enough garlic flavor. Do you have a good recipe? ANSWER: You can very easily use your current dough for the production of garlic knots. Cut your dough into 2-ounce pieces, roll them into 4” to … More

Zeak's Tweaks

Zeak's tweaks: biscuit crust

QUESTION: Have you ever heard of someone using biscuit mix for a breakfast pizza? ANSWER: Using a biscuit dough as a crust base is another option you can consider when building a breakfast pizza. The recipe below has worked for me in several applications. In a mixing bowl, blend together flour, … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms: creating crispy crusts

QUESTION: We are trying to make a pizza with a crispier crust, but no matter what we do we just can’t seem to improve the crispiness. What’s the secret to a crispy crust? ANSWER: The “secret” is just the opposite from what you might think it is: Add more water to the dough formula. This allows the … More

Tom Lehmann: In Lehmann's Terms

Flour power

I’m sure that, by now, most of you have wondered if the price of flour will ever come back down again. For many of us, it can’t come down fast enough. Our bottom lines aren’t just hurting; they’re in serious trouble. With the escalating price of cheese, meats, and now tomatoes and fresh vegetables, … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms: pan and dough dilemmas

QUESTION: We want to start making personal pan pizzas, but we’re put off by the high cost of the pans; do you have any suggestions? ANSWER: You may find a more reasonably priced alternative to buying new pans for personal-size deep-dish pizzas. Check around with your local used bakery equipment suppliers to see … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms: sugar and oil dilemmas

QUESTION: What’s the difference between regular white table sugar and brown sugar? ANSWER: The difference between sugars in a dough recipe is very little. The only real difference is with regard to the slightly darker color of the dough with the use of brown sugar, otherwise, they both provide nutrient for the yeast to metabolize. With … More

Dough Information Center

Whole-wheat or multi-grain pizza crust

We are now entering into a time when a greater number of our customers want to feel good about eating pizza. In order for them to feel good though the pizza that they purchase must effectively get across the message that the pizza in question is more than your regular … More