Tom Lehmann: In Lehmann's Terms Archives - Page 2 of 11 - PMQ Pizza Magazine
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Tom Lehmann: In Lehmann’s Terms

Dough Information Center

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

To create a take-and-bake pizza, follow Tom Lehmann's 10 tips for changing your dough formula and procedure.

Tom Lehmann: In Lehmann's Terms

How to Achieve the Right Dough Temperature

If you experience problems with your dough as the seasons change, the solution is to establish a targeted finished-dough temperature.

Tom Lehmann: In Lehmann's Terms

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

You might be using the wrong type of pizza peel, or maybe you need to take a closer look at your peel dust.

this photo shows a pizza maker stretching dough that is not too wet and sticky
Tom Lehmann: In Lehmann's Terms

How to Solve the Problem of Wet, Sticky Pizza Dough

Cross-stacking the dough boxes in the cooler before nesting them is a crucial step in ensuring that your dough is easy to handle.

Tom Lehmann: In Lehmann's Terms

Alternatives to the Standard Dough Box

There’s more than one way to store your pizza restaurant's dough balls, including sheet pans and plastic bags, says Tom "The Dough Doctor" Lehmann.

Tom Lehmann: In Lehmann's Terms

In Lehmann’s Terms: Thinking Inside the Dough Box

Tom “The Dough Doctor” Lehmann delves into the dos and don’ts of pizza dough storage.

Tom Lehmann: In Lehmann's Terms

The Secrets of Instant Dry Yeast

How to add IDY to your dough formulation—and take full advantage of its long shelf life.

Tom Lehmann: In Lehmann's Terms

The Dough Doctor Offers 5 Tips for a Better DELCO Pizza

Q: We are a dine-in pizzeria forced to offer delivery and carryout (DELCO) for the first time due to the pandemic. How can we make our pizzas suitable for DELCO without changing our dough formulation? A: There are a number of changes that can be easily implemented to improve the … More

Tom Lehmann: In Lehmann's Terms

In Lehmann’s Terms: How to Provide a Better Carryout Pizza

Because of the worldwide coronavirus pandemic, many pizzerias have had to change the way they do business to conform to the mandated public health regulations intended to control its spread. This month I will share some of the related questions I have received from operators across the country. Q: We’re … More

Food & Ingredients

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

Q: Do you have any suggestions about the best type of cutting top we should use at our pizza restaurant’s cutting/boxing station? A: While wood is a kind and gentle surface to your slicers and knives, it is also a real pain to work with as a cutting surface, because … More

Tom Lehmann: In Lehmann's Terms

In Lehmann’s Terms: Put a Little Spring in Your Dough

The Dough Doctor shares 7 tips for increasing your pizza crust's oven rise without using additives.

this picture shows a dough ball made by various dough forming methods
Tom Lehmann: In Lehmann's Terms

Tom Lehmann Explains the Various Dough Forming Methods

Every crust-forming method or procedure imparts its own unique traits to the dough, which affects the finished crust.

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