Q: Do you have any suggestions about the best type of cutting top we should use at our pizza restaurant’s cutting/boxing station? A: While wood is a kind and gentle surface to your slicers and knives, it is also a real pain to work with as a cutting surface, because … More
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: Put a Little Spring in Your Dough
The Dough Doctor shares 7 tips for increasing your pizza crust's oven rise without using additives.
Tom Lehmann: In Lehmann's Terms
Tom Lehmann Explains the Various Dough Forming Methods
Every crust-forming method or procedure imparts its own unique traits to the dough, which affects the finished crust.
Tom Lehmann: In Lehmann's Terms
Oil vs. Shortening: Solving a Slippery, Sticky Dilemma
Adding oil or shortening to your pan can affect your pizza in a variety of ways—not all of them good.
Tom Lehmann: In Lehmann's Terms
Remember the 20-Minute Rule for Getting Pizza Dough Balls into the Cooler
Tom Lehmann explains his recommendation for placing dough in your cooler within 20 minutes of mixing.
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: How to Improve Your Crust’s Flavor With Minimal Effort
We’re looking for a quick and easy way to improve the flavor of our crust. Any suggestions? Since you need a “quick and easy” approach, I will focus on your dough formulation rather than your dough management procedure, which would require a more in-depth response. First, look at the salt … More
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: How to Keep Your Dough Balls in Tip-Top Shape
When individual dough balls grow together into one huge lump, it’s time to make better use of your thermometer.
Tom Lehmann: In Lehmann's Terms
How to Achieve a Lighter, Tastier Thick-Crust Pizza
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
Different types of pizza require different flours, and no one knows better which flour type to use than the Dough Doctor himself, Tom Lehmann.
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
In most conditions, dough balls should be warmed to an internal temperature of 50˚.
Dough Information Center
How to Achieve a Better Par-Baked Pizza Crust
Do I need to adjust my dough formula for a par-baked crust? Last month I explained how to prevent the formation of pita-like pockets in a par-baked crust. But there are other things you can do to facilitate making par-baked crusts in any oven type. While your regular pizza dough … More