quot;The best way to get your dough to rise better is to make it slightly softer. The easiest way to accomplish this is to increase the amount of water added to the dough. It generally doesn't take too much added water." Question: We are presently purchasing an ingredient bag that … More
Food & Ingredients
In Lehmann's terms
Question: We are presently purchasing an ingredient bag that we add to our flour to make our dough from. We would like to make this ourselves to save some money. What's the best way to do it? Answer: Making an ingredient bag, or "goodie-bag" (as it is better known as) … More
Food & Ingredients
In Lehmann's terms
Question: We're planning to change the size of our large pizza from 16-inches to 18-inches. How much dough should we use for this size? Answer: This is a very commonly asked question, which is easily answered through the use of a little basic high school math. The math involved here … More
Food & Ingredients
The craft of crust
Question: Why do I hear so much negativity regarding the use of par-baked pizza crusts? Answer: I think much of that negativity comes from the fact that par-baked crusts have been around and in general use for many years. This is the type of crust that puts frozen pizzas in … More
Tom Lehmann: In Lehmann's Terms
Salvaging dough for better use
Question: We are using a frozen dough ball to make our pizza crusts. Occasionally we end up with some old, out-of-date product that we were not able to use within the specified shelf-life period. When we have tried to use the dough we found that it did not perform very … More
Tom Lehmann: In Lehmann's Terms
Dough, ovens, and pizza lovin'
Question: Can I let my dough balls sit out and proof at room temperature for a period of time before putting them into the cooler for overnight storage? Answer: It really isn't advisable to let the dough balls proof for any amount of time before putting them into the cooler. … More
Tom Lehmann: In Lehmann's Terms
The crispy factor
Question: I've heard and read where you have made a reference to a special coated leavening material for use in making take and bake pizza dough. What is it, and how is it different from regular baking powder? Answer: In all of my ramblings over take and bake pizza dough … More
Tom Lehmann: In Lehmann's Terms
Healthy pizza part 3: low-carb dough recipe
It seems that not a day passes by during which I don't get a request or two for information on making a low or reduced carbohydrate pizza crust. As I write this article, the United States Department of Agriculture (USDA) still has not defined just what a low or reduced … More
Tom Lehmann: In Lehmann's Terms
Frenchbread pizza: know the recipe!
Question: I've heard of French bread pizza but I've never made it before. What can you tell me about this type of pizza? Answer: French bread pizza has actually been around for quite some time. It is a common sight in the frozen foods display case at your local supermarket. … More
Tom Lehmann: In Lehmann's Terms
Problems with dough and gel: Tom looks closer
Question: We're plagued with the presence of a gel or gum line just beneath the sauce on many of our pizzas. The problem seems to be worse on weekends and during busy, high production periods. What's causing this problem, and how can we correct it? Also, our pizza seems to … More
Tom Lehmann: In Lehmann's Terms
Hot stuff: temperatures explained
Question: In reading many of your articles and responses on the web site, I see you making reference to how important it is to achieve a specified finished dough temperature. Can you tell me how to determine what water temperature to use in order to achieve a specified dough temperature? … More
Tom Lehmann: In Lehmann's Terms
The more you know about dough…
Questions, Questions, So Many Questions: As most of you know, I'm an active participant at the PMQ Think Tank. I receive many questions both through the Think Tank and through participation in other pizza related web sites, and direct e-mail correspondence. Much of this correspondence is regarding production or quality … More