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

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms: sugar and oil dilemmas

QUESTION: What’s the difference between regular white table sugar and brown sugar? ANSWER: The difference between sugars in a dough recipe is very little. The only real difference is with regard to the slightly darker color of the dough with the use of brown sugar, otherwise, they both provide nutrient for the yeast to metabolize. With … More

Dough Information Center

Whole-wheat or multi-grain pizza crust

We are now entering into a time when a greater number of our customers want to feel good about eating pizza. In order for them to feel good though the pizza that they purchase must effectively get across the message that the pizza in question is more than your regular … More

Food & Ingredients

In Lehmann's terms

Question: We are having a continuing problem with our dough over-rising in the cooler. What are we doing wrong? Answer: Blown dough, as it is affectionately called, can be caused by a number of things. So, I'll start at the beginning of the process and work my way through and … More

Tom Lehmann: In Lehmann's Terms

In Lehmann's terms

Question: We currently hand-toss our dough, but with new stores opening we want to automate our dough forming operation. What is the best way to form our dough so it still looks like hand-tossed? Answer: The two best methods to use for a machine to produce a formed dough skin … More