Top Tom Lehmann: In Lehmann’s Terms News

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This photo shows a batch of rolled dough balls placed on a wooden board, with a lot of flour sprinkled throughout.

What Are the Pros and Cons of Adding Eggs to Your Pizza Dough?

Dough Tips for Start-Ups: How To Calculate Bakers Percent

This photo shows two thin-crust pizzas, the most prominent one topped with sausage and pepperoni.

How to Eliminate or Minimize Snap-Back in Your Pizza Dough

Why Does My Pizza Keep Sticking to the Peel?

Submarine sandwich made with turkey, ham, cheese lettuce and tomato on a hoagie roll with lettuce and tomatoes in background

How to Make Sub Rolls Using Pizza Dough

Homemade yeast dough ball for pizza on floured wooden table

Why You Should Put Yeast into Dough Separately from Salt and Sugar

How to Make Emergency Pizza Dough

How Local Water Affects Your Pizza Dough

A Simple Solution to Your Pizza Dough Bubble Troubles

The Secrets to Creating a Better Crumb Structure for Your Pizza Crust

How to Keep Your Pizzeria’s Wood Work Surface in Tip-Top Condition

Can I Use a Dough Press for a Cracker-Crust or Crispy-Crust Pizza?

Creating a Lighter Deep-Dish Pizza Crust

How to Achieve the Perfect Pizza Crust Edge

Born to Bake: A Fond Remembrance of Tom Lehmann

How to Achieve the Perfect Dough Mix

How to Create a Crispy Pizza Crust

Remembering Tom ‘The Dough Doctor’ Lehmann

The Dough Doctor: Tips for Adding a Take-and-Bake Option

Here’s How to Prevent Pizzas from Sticking to the Peel

this photo shows a pizza maker stretching dough that is not too wet and sticky

How to Solve the Problem of Wet, Sticky Pizza Dough

Alternatives to the Standard Dough Box

In Lehmann’s Terms: Thinking Inside the Dough Box

The Secrets of Instant Dry Yeast

The Dough Doctor Offers 5 Tips for a Better DELCO Pizza

A Few Ideas for Making a Better Carryout Pizza

In Lehmann’s Terms: How to Choose a Cutting Surface

Oil vs. Shortening: Solving a Slippery, Sticky Dilemma