If you’re using a dough press, you’ll need to start with a very soft and relaxed pizza dough to prevent snap-back. Even if you’re doing everything right, you still might have to add a reducing agent to your dough. Related: When your dough comes out wet and sticky Q: When … More
Dough Information Center
Why Does My Pizza Keep Sticking to the Peel?
To prevent this annoying problem, first make sure that you're using a wood/composite type of pizza peel for putting the pie in the oven.
Food & Ingredients
When Your Dough Comes Out Wet and Sticky
If you don’t cross-stack your pizza dough boxes in the cooler, you’re likely to end up with a common problem: wet and sticky dough. By cross-stacking the dough boxes when you first put them into the cooler, you will allow the moisture from condensation to escape from the boxes. Related: The secrets to creating … More
Food & Ingredients
The Secrets to Creating a Better Crumb Structure
The cell or crumb structure will have the greatest impact on the textural and chewable properties of your pizza.
Dough Information Center
How to Keep Your Pizzeria’s Wood Work Surface in Tip-Top Condition
The best way to maintain your restaurant's wood surface is to clean it regularly using a metal-blade bench scraper, says the Dough Doctor.
Dough Information Center
Can I Use a Dough Press for a Cracker-Crust or Crispy-Crust Pizza?
Tom "The Dough Doctor" Lehmann offers tips for making cracker-thin pizza dough that can be pressed with a dough press.
Dough Information Center
Creating a Lighter Deep-Dish Pizza Crust
If tough, chewy deep-dish pizzas are a problem for your restaurant, try creating a new flour blend.
Tom Lehmann: In Lehmann's Terms
How to Achieve the Perfect Pizza Crust Edge
Stretching your dough uniformly across its entire diameter is the key to solving the problem, but it's harder than it sounds.
Pizzerias & Pizzaioli
Born to Bake: A Fond Remembrance of Tom Lehmann
How the pizza industry’s Dough Doctor parlayed a high-school screw-up into a career as a baking scientist and a leading expert on dough.
Tom Lehmann: In Lehmann's Terms
How to Achieve the Perfect Dough Mix
Tom “The Dough Doctor” Lehmann explains how to evaluate your mix for three types of pizza dough: regular, emergency and frozen.
Food & Ingredients
Should I Add Eggs to My Pizza Dough?
Eggs do offer some browning benefits for your pizza crust, but there are other ways to get the same results for a lower cost.
Tom Lehmann: In Lehmann's Terms
How to Create a Crispy Pizza Crust
The secret to creating a more crispy crust for your pizza is probably not what you think it is!