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

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.

Tom Lehmann: In Lehmann's Terms

Oil vs. Shortening: Solving a Slippery, Sticky Dilemma

Adding oil or shortening to your pan can affect your pizza in a variety of ways—not all of them good.

this photo illustrates the importance of getting pizza dough balls into the cooler quickly
Tom Lehmann: In Lehmann's Terms

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

Tom Lehmann explains his recommendation for placing dough in your cooler within 20 minutes of mixing.

Tom Lehmann: In Lehmann's Terms

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

We’re looking for a quick and easy way to improve the flavor of our crust. Any suggestions? Since you need a “quick and easy” approach, I will focus on your dough formulation rather than your dough management procedure, which would require a more in-depth response. First, look at the salt … More

Tom Lehmann: In Lehmann's Terms

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

When individual dough balls grow together into one huge lump, it’s time to make better use of your thermometer.

this photo shows an example of a thick-crust pizza
Tom Lehmann: In Lehmann's Terms

How to Achieve a Lighter, Tastier Thick-Crust Pizza

We’ve been experimenting with a thicker crust, but so far I don’t really like the dense texture and tougher eating characteristic we’re getting. What’s the secret to a thick-crust pizza with a lighter texture? When making a thick-crust pizza, you have to allow the dough to proof/rise sufficiently after fitting … More

Tom Lehmann: In Lehmann's Terms

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

Different types of pizza require different flours, and no one knows better which flour type to use than the Dough Doctor himself, Tom Lehmann.

flatbread wrap
Tom Lehmann: In Lehmann's Terms

Tom Lehmann Explains How to Turn Flatbread Wraps Into Pizza Skins

We’re thinking of adding some type of pizza to the menu at our restaurant. We presently offer wraps for lunch, so we’re thinking of using our existing wraps for the pizza base/crust. Is this doable? To answer your question in a word: Absolutely! Wraps are not all that different from … More

Tom Lehmann: In Lehmann's Terms

Check Your Dough’s Temperature Before Opening It Into Skins

In most conditions, dough balls should be warmed to an internal temperature of 50˚.

Dough Information Center

How to Achieve a Better Par-Baked Pizza Crust

While your regular pizza dough can be par-baked, you can also make some adjustments to achieve a better par-baked crust.

Tom Lehmann: In Lehmann's Terms

How to Par-Bake Crusts in an Air Impingement Oven

Q: What are the secrets of achieving a pocket-free par-baked crust with an air impingement oven?   A: Par-baking a pizza crust in an air impingement oven can be a dicey proposition, thanks to the high-velocity airflow to the top and bottom of the crust. This can lead to the … More

Dough Information Center

Preventing the Pita Effect in Par-Baked Pizzas

How can I par-bake a pizza crust so that it doesn’t develop into a pocket-like pita? There are several things you can do to keep your par-baked crusts from turning into pitas. Possibly the greatest factor is the bake itself. While pizza is baked from the bottom up, par-baked … More

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