Q: What are some viable alternatives to standard dough boxes? A: Last month, we discussed using dough boxes for storing dough balls. Now let’s explore other options. We’ll start with standard aluminum bakery-sheet pans, which typically measure 18” by 26”. Like dough boxes, they must be used correctly for best … More
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: Thinking Inside the Dough Box
Over the past several months, I’ve received questions about the use of dough boxes versus sheet pans and individual plastic bags for storing dough balls in the cooler. In this article and the one that follows in October, I’ll delve into some details that might help you decide which is … More
Tom Lehmann: In Lehmann's Terms
The Secrets of Instant Dry Yeast
Q: We normally use fresh yeast, but our supplier recently told us that only instant dry yeast will be available. We’ve never used instant dry yeast before. What do we need to know about this type of yeast when formulating dough for our pizza operation? A: Instant dry yeast—or IDY, … More
Tom Lehmann: In Lehmann's Terms
The Dough Doctor Offers 5 Tips for a Better DELCO Pizza
Q: We are a dine-in pizzeria forced to offer delivery and carryout (DELCO) for the first time due to the pandemic. How can we make our pizzas suitable for DELCO without changing our dough formulation? A: There are a number of changes that can be easily implemented to improve the … More
Tom Lehmann: In Lehmann's Terms
A Few Ideas for Making a Better Carryout Pizza
Some pizzas are more suitable than others for carryout, so keep these tips in mind for your customers on the go.
Food & Ingredients
In Lehmann’s Terms: How to Choose a Cutting Surface
Q: Do you have any suggestions about the best type of cutting top we should use at our pizza restaurant’s cutting/boxing station? A: While wood is a kind and gentle surface to your slicers and knives, it is also a real pain to work with as a cutting surface, because … More
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: Put a Little Spring in Your Dough
Q: We’re trying to get more oven spring out of our dough without changing the dough formulation. Can you recommend an additive ingredient to increase oven spring? A: Although there are commercial products that promote increased oven spring (also called oven rise), they’re all designed around white pan bread. I’m … More
Tom Lehmann: In Lehmann's Terms
Tom Lehmann Explains the Various Dough Forming Methods
There seems to be a lot of confusion over the use of dough forming equipment and dough forming methods. A lot of people believe you can use whatever forming method you like – or whatever suits your needs – and produce the crust characteristics that you want in your finished … More
Tom Lehmann: In Lehmann's Terms
Oil vs. Shortening: Solving a Slippery, Sticky Dilemma
When making pan pizzas, does it make a difference which type of oil or fat is used in the pan? This is actually a two-part question, and the short answer to both is yes. The type of oil used in the pan can impact the flavor of the finished pan … More
Tom Lehmann: In Lehmann's Terms
Remember the 20-Minute Rule for Getting Pizza Dough Balls into the Cooler
Why do you always insist that pizza dough be scaled/divided, balled and placed in the cooler within 20 minutes after coming off the mixer? I make this recommendation because the yeast has what we call a lag phase. Due to this lag phase, the yeast isn’t changing the density of … More
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
We sometimes find our dough balls have lost their shape and grown together in the dough box. Why does this happen? We often don’t fully appreciate the effect of temperature on yeast-leavened dough systems. Temperature truly drives fermentation. In your case, I assume great care was taken to control all … More