Question: I'm producing my thick crust pizzas using a par-baked crust I make. I'm having a problem with the crust not browning very well when it is baked in our oven as a complete pizza. Answer: There are several things that might be responsible for the crust not browning properly … More
Tom Lehmann: In Lehmann's Terms
Take & bake special report
Take and Bake pizza has been with us for many years now, we just never recognized it for what it was. At one time customers would ask us to only partially bake the pizza for them, so they could finish it off in their oven at home. Then came the … More
Tom Lehmann: In Lehmann's Terms
Q&A with the dough doctor
QUESTION: We are trying to make a New York style pizza, but we have yet to be able to achieve the chewy texture. We have tried mixing the dough more and less, but to no effect. We have even tried increasing and decreasing the amount of water we add to … More
Food & Ingredients
A breakdown of pizza nutrition
From time to time, I get a question regarding how to make pizza a healthier food. It seems that healthy eating is all the rage these days, and rightfully so. With our aging population and reports of overweight youngsters, we really should take greater care in selecting the foods that … More
Tom Lehmann: In Lehmann's Terms
In Lehmann's Terms: crust coloration and dough conditioners
QUESTION: I refrigerate my dough and use it over a three-day period. After two days, I do not get the good browning of the crust that I got on the first day. I've tried increasing the sugar, but then the crust gets too dark on the first day if I … More
Food & Ingredients
In Lehmann's Terms: cornmeal use and the art of undermixing
QUESTION: I am new to the pizza industry and have seen that cornmeal is occasionally used on the bottom of some pizza crusts, but not on the bottom of others. Can you explain why? ANSWER: Cornmeal has been traditionally used on pizza crusts as a slip, or release agent to … More