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

Try this can’t-miss formula to create the perfect dough for your coal-fired pizza recipe

Here’s why you should be using instant dry yeast in your dough formula

How to add yeast to your dough

Adding ice to pizza dough

How to make a tastier calzone

Learning the basics of using a hot dough press

Dough presses may require changes to your dough formula

How to Make Sure Your Pizza Dough Is Properly Mixed

How to express your pizza sauce formula in percentages

Changes to flour will affect your dough’s absorption rate, says Tom “The Dough Doctor” Lehmann.

Tom “The Dough Doctor” Lehmann explains how salt, sugar and oil affect your pizza dough.

Adding Yeast to Your Dough Mix

Making Good Use of Scrap Pizza Dough

Video: Tom Lehmann’s Emergency Dough Recipe

Adding a Breakfast Item to Your Menu

From Thin-Crust to Deep-Dish

What’s the Difference Between Malted and Unmalted Flours?

Solving the soggy pizza problem

From the screen to the deck

Creating healthier pies and distinctive sauces

Tips for using a hot press

Tips for a faster slice

The Right Way to Freeze Pizza Dough for Later Use

Creating a Pretzel Pizza Crust

The Perils of Mexican Flour