There are a couple of ways to create dough with the soft, relaxed characteristics that make it amenable to using a dough press. If you are cold-fermenting your dough, consider allowing it to remain in the cooler for two or more days before pressing it, which will also contribute to … More
Dough Information Center
Creating a Lighter Deep-Dish Pizza Crust
Try using flour with a lower protein content, such as an all-purpose flour or H&R, a winter wheat bread flour. By mixing your regular pizza flour with an all-purpose flour, you can create a flour blend that works well for your specific application and shop conditions. Related: How to solve … More
Tom Lehmann: In Lehmann's Terms
How to Achieve the Perfect Pizza Crust Edge
Improper stretching of your dough can cause your pizza to go soft or limp shortly after baking, according to the late Tom “The Dough Doctor” Lehmann. A dough sheeter/roller may be the solution to poorly formed crust edges, Lehmann explained. Related: How to achieve the perfect dough mix Q: Our … More
Pizzerias
Born to Bake: A Fond Remembrance of Tom Lehmann
In memory of the late Tom Lehmann, PMQ is reposting this feature profile of the one and only “Dough Doctor” from our January-February 2015 issue. Lehmann, a trusted expert on pizza dough and everything related to baking, passed away from COVID-19 on December 12, 2020. By Rick Hynum Tom Lehmann … More
Tom Lehmann: In Lehmann's Terms
How to Achieve the Perfect Dough Mix
To make sure your dough has been properly mixed, use the dough’s appearance as a guide. There are exceptions, though, for emergency dough and frozen dough. Related: Try this recipe for a Crispy Pepperoni and Egg Breakfast Pizza Question: How do I know when my dough has been properly mixed? Answer: The … More
Food & Ingredients
Should I Add Eggs to My Pizza Dough?
Eggs can improve browning in your pizza crust, but does the cost outweigh the benefits? Although adding egg whites can yield a crispier crust, simply baking the pizza for a minute or so longer will usually give you the same results. Related: How to achieve the right dough temperature for … More
Tom Lehmann: In Lehmann's Terms
How to Create a Crispy Pizza Crust
The secret to a more crispy pizza crust is probably not what you think. You might assume that less water will result in a crispier crust. But you’d be wrong. To achieve a more crispy crust, you’ll need to add more water to the dough formula. This allows the dough … More
Tom Lehmann: In Lehmann's Terms
Remembering Tom ‘The Dough Doctor’ Lehmann
Whether you ever met him or not, if you were a pizzeria operator, Tom Lehmann was your loyal and trusted friend.
Dough Information Center
The Dough Doctor: Tips for Adding a Take-and-Bake Option
Q: We want to offer a take-and-bake pizza option. What changes will we need to make to our dough formula and procedure? A: You can make a pretty decent take-and-bake pizza using your existing formula with the following changes: Reduce the dough absorption by 2% compared to what you use for your … More
Tom Lehmann: In Lehmann's Terms
How to Achieve the Right Dough Temperature
Q: How do I deal with seasonal dough problems? A: Most seasonal dough issues can be traced back to lack of temperature control or, more precisely, a failure to monitor temperature when making the dough. I’ve said it before, and I’ll say it again: You cannot have effective dough management … More
Tom Lehmann: In Lehmann's Terms
Here’s How to Prevent Pizzas from Sticking to the Peel
Q: We occasionally have a pizza stick to the peel when we put it into the oven. It makes a real mess on the stones and slows our work flow down. What can we do to prevent our pizzas from sticking to the peel? A: Nothing is worse than peeling … More
Tom Lehmann: In Lehmann's Terms
How to Solve the Problem of Wet, Sticky Pizza Dough
Q: A major problem we have is wet and sticky dough when we take it out of the dough boxes after a night in the cooler. We have tried reducing the amount of water added to the dough, but this has not helped. What is the solution? A: Your description … More