Top Tom Lehmann: In Lehmann’s Terms News

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

Creating a Crispy-Thin Chicago-Style Cracker Crust

Secrets of a Great White Pizza

Adding Milk to Pizza Dough

A Pan for All Seasonings-;Part 2

A Pan for All Seasonings

High-Absorption Dough and Sauce-Free Pies

In Lehmann's Terms: the big freeze

Tom “The Dough Doctor” Lehmann answers your questions about freezing pizza dough.

In Lehmann's terms: counting calories, part 2

Tom “The Dough Doctor” Lehmann discusses why you should monitor the new labeling laws.