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

Tom Lehmann: In Lehmann's Terms

In Lehmann's Terms: the big freeze

Question: Is it OK to freeze pizza dough? Answer: Pizza dough can be frozen, but if you’re like most of us, and don’t have access to a blast freezer (mechanical blast freezing at -20° to -35°F with 600 to 800 linear feet of airflow, or cryogenic blast freezing at -55° to -65°F), you’d be putting … More

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

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