Tom Lehmann: In Lehmann's Terms

In Lehmann's terms: counting calories, part 2

As I discussed last month in the first part of this article, there are changes coming our way in terms of nutritional declarations for pizzas and other products that you sell. Presently, Parts 11 and 101 of Title 21 of the Code of Federal Regulations (CFR) are under review concerning the proposed rules of “Food Labeling; Nutrition Labeling … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's Terms: Bread and Water

QUESTION: I’ve heard so many stories about how water affects dough that I don’t know what to believe. What’s your take on this? ANSWER: Water quality certainly does have an effect on dough quality, but not as much as many believe it to have. The main effect of water quality on the dough comes from the hardness … More

Tom Lehmann: In Lehmann's Terms

Acting poolish

QUESTION: How can I incorporate some type of poolish/biga or ferment into my regular pizza dough for improved flavor? ANSWER: There are two pretty easy ways to accomplish this. I’ll explain the first here; the second can be found at PMQ.com/dough. Make your dough by what is called the “sponge and dough” process. This process requires … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms: mix-ins

QUESTION: We recently changed over to using active dry yeast when making our dough. We hydrate it in 100°F water for 10 minutes, but we are unsure if we can add it to the remainder of the water, which is 65°F, or if we should keep it separate from the cold water. ANSWER: Once you have … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms: creating crispy crusts

QUESTION: We are trying to make a pizza with a crispier crust, but no matter what we do we just can’t seem to improve the crispiness. What’s the secret to a crispy crust? ANSWER: The “secret” is just the opposite from what you might think it is: Add more water to the dough formula. This allows the … More

Tom Lehmann: In Lehmann's Terms

Flour power

I’m sure that, by now, most of you have wondered if the price of flour will ever come back down again. For many of us, it can’t come down fast enough. Our bottom lines aren’t just hurting; they’re in serious trouble. With the escalating price of cheese, meats, and now tomatoes and fresh vegetables, … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms: pan and dough dilemmas

QUESTION: We want to start making personal pan pizzas, but we’re put off by the high cost of the pans; do you have any suggestions? ANSWER: You may find a more reasonably priced alternative to buying new pans for personal-size deep-dish pizzas. Check around with your local used bakery equipment suppliers to see … More