Q: What is dough docking, and why is it important? A: There are misconceptions regarding just what dough docking is and how it works to help control bubbling of the dough. Done correctly, docking is pretty effective at reducing the bubble formation in the dough, but done incorrectly, much … More
How to keep your wood work surface in tip-top condition
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
The Three Common Causes of Soggy Pizza
Most customers get peeved when their pizza turns soggy. That can happen for any number of reasons, but there are three issues that most likely cause the problem. The most common cause: Failure to allow the pie to “steam off” when it emerges from the oven. Related: How to create … More
10 tips for adding a take-and-bake option
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
Will putting eggs in your dough leave you with egg on your face?
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
What’s the best way to prevent pizza peel stick?
Q How can we keep our pizzas from sticking to the peel? A There are several things you can do about this problem, but start by making sure you’re using the right peel. Pizza peels come in two styles: metal and wood/composite. The wood/composite peel is the correct peel to … More
Can par-baked crusts save time during rush periods?
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
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
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
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
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
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