Tom “The Dough Doctor” Lehmann tackles a wide range of questions from pizza restaurant operators and pizza makers.

Q: Our thin crust is always tough and chewy, and nothing we do seems to help. What are we doing wrong?   A: There are a number of things that can impact a thin crust, resulting in a tough, chewy crust. One of the most common causes is insufficient dough … More

Q: We switched to an air impingement oven but can’t get a good, balanced bake between the top and bottom of our pizzas. Why?   A: Your question is a fairly common one. I assume you’ve already worked with the baking time and temperature and made sure the oven … More

According to Tom “The Dough Doctor” Lehmann, docking helps control bubbling in your pizza dough, but only if you do it correctly.

Q: We open our dough balls on a wood surface. After we wash it, the surface gets rough and needs to be sanded to maintain its smoothness. How can we solve this problem? A: The wood surface should not be washed in the conventional way. Ordinary washing causes the … More

I get a lot of questions about why dough balls “blow” after being placed in the cooler for extended holding/cold fermentation. The reason is either due to excessive yeast or a temperature control/dough management issue. But in only a handful of instances have I ever been able to attribute … More

What changes do I need to make to my dough formula and procedure for a take-and-bake pie?   To make a pretty decent take-and-bake pizza using your existing formula, you just need to make the following changes: 1. Reduce the dough absorption by 2% compared to what you use for your … More

Q Is there any benefit to adding eggs to my pizza dough?   A Pizza makers have been adding eggs, either whole eggs or egg whites, to their doughs for many years—and for different reasons. Whole eggs can provide better browning characteristics and, to some extent, even deliver a richer flavor. … More