Tom “The Dough Doctor” Lehmann delves into the dos and don’ts of pizza dough storage.
Q: We are a dine-in pizzeria forced to offer delivery and carryout (DELCO) for the first time due to the pandemic. How can we make our pizzas suitable for DELCO without changing our dough formulation? A: There are a number of changes that can be easily implemented to improve the … More
Because of the worldwide coronavirus pandemic, many pizzerias have had to change the way they do business to conform to the mandated public health regulations intended to control its spread. This month I will share some of the related questions I have received from operators across the country. Q: We’re … More
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
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
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