Q We want to increase our volume, so we were thinking about prebaking our dough until it’s lightly browned and setting it aside for later use when we get really busy. This would reduce baking time and allow us to make more pizzas in rush periods. Is this a … More
Tom Lehmann: In Lehmann's Terms
Tired of cross-stacking your dough boxes? Tom “The Dough Doctor” Lehmann has an alternative you might like better.
Q Why do I need to cross-stack boxes of dough balls in the cooler? Coming back later to down-stack the boxes is a real pain. Cross-stacking the dough boxes allows the dough balls to cool down at a consistent, uniform rate. If the dough boxes are not cross-stacked, the … More
Tom Lehmann: In Lehmann's Terms
Pizza-making tip: How to prevent the dreaded cheese slip
Q Our customers occasionally complain about the cheese sliding off their pizzas when they take a bite. How do we prevent this? A Research has identified several factors responsible for the dreaded cheese slip. They include: 1. Too much sauce. In this case, the cheese is practically floating … More
Tom Lehmann: In Lehmann's Terms
What causes speckled pizza dough—and how to solve the problem.
Q We recently made dough that came out speckled. Otherwise, it performed normally, and the crust didn’t taste any different. What happened? A Speckling is caused by one of two factors. If you added a blend to the flour for vitamin and mineral enrichment, the speckling might be … More
Tom Lehmann: In Lehmann's Terms
Why undermixing your pizza dough isn’t as bad as it sounds
Q How do you know if your dough has been mixed long enough? A Pizza dough that’s mixed at a pizzeria and refrigerated for use over the next few days is typically mixed just long enough for the dough to develop a smooth-looking skin. (Pizza dough doesn’t require … More
Tom Lehmann: In Lehmann's Terms
Make a more durable take-and-bake pizza with Tom Lehmann’s tips
Q We want to start offering a take-and-bake option on our menu. What should we keep in mind? A Your greatest challenge will be making a pizza that is “consumer-proof,” one that will perform at a satisfactory level even if the consumer doesn’t bake it for several days or bakes … More
Tom Lehmann: In Lehmann's Terms
Tip from the Dough Doctor: How to convert bakers percent to weight measures in your dough formula
Q How do I change a dough formula expressed in percentages to one based on weight measures? A I hear this question a lot, but I don’t mind explaining it to anyone who doesn’t understand the bakers percent. By showing a dough formula in bakers percent, we can … More
Tom Lehmann: In Lehmann's Terms
A need for speed: Tom Lehmann explains why you should not let your pizza dough rest after mixing
Q Why do you recommend always taking the dough from the mixer directly to the bench for immediate cutting and balling? Why not let the dough rest for an hour before cutting? A Keep in mind that, while your dough is resting after being mixed, it’s also fermenting, … More
Dough Information Center
Don’t underestimate the importance of temperature control in pizza dough fermentation
Q Why is it important to control dough temperature during mixing and kneading? The finished dough is headed for the refrigerator anyway, right? A Finished dough temperature is important for several reasons. Once the dough has been mixed, it should be taken directly to the bench for scaling and balling … More
Tom Lehmann: In Lehmann's Terms
How to solve your bubble troubles
Q: We seem to have more problems with bubbly pizza crusts when we use our white sauce, buffalo sauce, BBQ sauce or even no sauce, compared to our marinara sauce. We wind up frequently having to remake those pizzas. What are we doing wrong? A: Sauce can certainly have … More
Tom Lehmann: In Lehmann's Terms
Try this can’t-miss formula to create the perfect dough for your coal-fired pizza recipe
Q We’re opening a new location in four weeks, and I’m in need of help. I’m looking for a really good dough formula for coal-fired pizza. I would like to use 50-pound bags of flour per batch. Please help me out! A Here is a dough formula that … More
Tom Lehmann: In Lehmann's Terms
Here’s why you should be using instant dry yeast in your dough formula
Q Why do some pizza makers prefer instant dry yeast (IDY) over other types of yeast? A Actually, there is little difference between instant dry yeast, active dry yeast (ADY) or compressed/fresh yeast. For me, it all boils down to convenience. Instant dry yeast (IDY) has a long … More