Dough Information Center

How to Freeze Pizza Dough for Later Use

Q: Can I freeze my pizza dough? Yes, pizza dough can definitely be frozen, but it cannot be frozen indefinitely. There are three very different dough freezing methods. Mechanical blast freezing employs temperatures between -20°F and -35°F, combined with an airflow of 600 to 800 linear feet per minute. Another … More

Dough Information Center

Creating a Pretzel Pizza Crust

QUESTION: What’s the secret to a good pretzel pizza crust? ANSWER: Lately, everyone’s talking about pretzel this and pretzel that. Pretzel buns for hamburgers and hot dogs are all the rage. I was recently asked how to make pretzel breadsticks, too. Since pizza dough is so similar to pretzel dough, … More

Dough Information Center

The Perils of Mexican Flour

QUESTION: I recently experimented with some flour that was imported from Mexico, but I soon realized something was dreadfully wrong. When we brought the dough out of the cooler after only 18 hours, it was very wet and almost soupy. Assuming we’d made a scaling error, we tried again, but … More

Dough Information Center

Creating a Crispy Cracker Crust

QUESTION: I read somewhere that you developed a thin Chicago-style cracker crust that maintains a crispy texture throughout the entire bottom of the pizza, not just the corners of slices. What is the best way to achieve that level of crispiness? ANSWER: We developed this method a good number of … More

Dough Information Center

Adding a Take-and-Bake Option

QUESTION: We want to offer a take-and-bake pizza option. What changes will we need to make to our dough formula and procedure? ANSWER: You can make a pretty decent take-and-bake pizza using your existing formula with the following changes: Reduce the dough absorption by 2% compared to what you use for your … More

Dough Information Center

How to Minimize Snap-Back

QUESTION: We have been pressing out dough skins, but they keep snapping back. What are we doing wrong? ANSWER: In order to form a pizza skin using a dough press, you must have a very soft and relaxed dough. For starters, if you are using a high-protein/high-gluten flour, you might … More

Dough Information Center

Secrets of a Great White Pizza

QUESTION: I want to add a white pizza to my menu. I know there are a lot of different cheese-blend combinations out there. What are your personal favorites? ANSWER: My all-time favorite white pizza is made with a light application of Alfredo sauce in place of the standard tomato-based sauce. … More

Tom Lehmann: In Lehmann's Terms

Adding Milk to Pizza Dough

QUESTION: I recently learned about a pizza shop in Chicago that uses milk in its dough recipe. What kind of a difference can milk make in the final pizza product, and how should it be used? ANSWER: The function of milk in pizza, or in any other type of yeast-leavened … More

Dough Information Center

A Pan for All Seasonings-;Part 2

QUESTION: In your previous column, you explained how to take care of seasoned steel pans. What about aluminum pans? ANSWER: We’ll look at two types of aluminum pans in this month’s column: bright finish and dark anodized finish. Bright Finish. Bright-finish aluminum pans come in two forms: raw (untreated) aluminum, … More

Dough Information Center

A Pan for All Seasonings

Question: What are the keys to taking care of seasoned pans? Answer: Pans come in two basic colors—bright finish and dark (green, gray or black)—and in two types of metal: steel and aluminum. Today we’ll talk about seasoning steel pans, and we’ll consider aluminum pans in my next column. Bright … More

Dough Information Center

High-Absorption Dough and Sauce-Free Pies

Question: I’ve made pizzas at home using high-absorption dough, often exceeding 70%. Why don’t I see more pizzerias using them? Answer: We are seeing more pizzerias, especially the newer “artisan” pizzerias, using high-absorption dough. These doughs are quite soft and more difficult to handle than standard doughs, which are made … More

Food & Ingredients

In Lehmann's terms: sticky situations

Question: A major problem we have is wet and sticky dough when we take it out of the dough boxes after a night in the cooler. We have tried reducing the amount of water added to the dough, but this has not helped. What is the solution? Answer: Your description of your dough management procedure tells … More