Oil vs. Shortening: Solving a Slippery, Sticky Dilemma

Remember the 20-Minute Rule for Getting Pizza Dough Balls into the Cooler

In Lehmann’s Terms: How to Improve Your Crust’s Flavor With Minimal Effort

In Lehmann’s Terms: How to Keep Your Dough Balls in Tip-Top Shape

Video: The Dough Doctor Takes a Closer Look at New Pizza Flours from Ceresota

Tom Lehmann Explains How to Turn Flatbread Wraps Into Pizza Skins

Check Your Dough’s Temperature Before Opening It Into Skins

How to Achieve a Better Par-Baked Pizza Crust

How to Par-Bake Crusts in an Air Impingement Oven

Preventing the Pita Effect in Par-Baked Pizzas

Will Mixing In Salt and Sugar Kill Your Yeast? Tom Lehmann Says ‘Not Always’

Quick-Fire Questions with The Dough Doctor

Keep your thin crust from becoming tough and chewy

The Dough Doctor Tackles Effective Dough Management Strategies

Getting a Better Bake With Air Impingement Ovens

The Secrets of Effective Dough Docking

How to keep your wood work surface in tip-top condition

10 tips for adding a take-and-bake option

Will putting eggs in your dough leave you with egg on your face?

What’s the best way to prevent pizza peel stick?

Can par-baked crusts save time during rush periods?

Tired of cross-stacking your dough boxes? Tom “The Dough Doctor” Lehmann has an alternative you might like better.

Pizza-making tip: How to prevent the dreaded cheese slip

What causes speckled pizza dough—and how to solve the problem.

Make a more durable take-and-bake pizza with Tom Lehmann’s tips

Tip from the Dough Doctor: How to convert bakers percent to weight measures in your dough formula

A need for speed: Tom Lehmann explains why you should not let your pizza dough rest after mixing

Don’t underestimate the importance of temperature control in pizza dough fermentation