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
Tom Lehmann: In Lehmann's Terms
How to Par-Bake Crusts in an Air Impingement Oven
Q: What are the secrets of achieving a pocket-free par-baked crust with an air impingement oven? A: Par-baking a pizza crust in an air impingement oven can be a dicey proposition, thanks to the high-velocity airflow to the top and bottom of the crust. This can lead to the … More
Dough Information Center
Preventing the Pita Effect in Par-Baked Pizzas
How can I par-bake a pizza crust so that it doesn’t develop into a pocket-like pita? There are several things you can do to keep your par-baked crusts from turning into pitas. Possibly the greatest factor is the bake itself. While pizza is baked from the bottom up, par-baked … More