If you experience problems with your dough as the seasons change, the solution is to establish a targeted finished-dough temperature.
Dough Information Center
Why You Should Put Yeast into Dough Separately from Salt and Sugar
Q: I’ve heard you recommend that the yeast not be put into the water with the salt … More
How to Make Emergency Pizza Dough
Blown dough is the bane of every pizzaiolo's existence, but there is a quick solution that should work anytime you need it.
How Local Water Affects Your Pizza Dough
Does local water influence the taste of the finished crust? Not as long as the water … More
Is Undermixing Pizza Dough as Bad as It Sounds?
Once your ingredients are well-incorporated into the dough, you can stop mixing right then and there. … More
How To Calculate Bakers Percent in Dough-Making
In this timeless article republished from 2018, the late Tom “The Dough Doctor” Lehmann explained the … More
A Simple Solution to Your Pizza Dough Bubble Troubles
If you make mistakes in preparing refrigerated dough for your pizza, your oven tender will develop … More
How to Minimize Snap-Back in Your Pizza Dough
If you’re using a dough press, you’ll need to start with a very soft and relaxed … More
Why Does My Pizza Keep Sticking to the Peel?
If your pizza sticks to the peel when you put it in the oven, you might … More
When Your Dough Comes Out Wet and Sticky
If you don’t cross-stack your pizza dough boxes in the cooler, you’re likely to end up … More
The Secrets to Creating a Better Crumb Structure
When we hear a pizza aficionado describing a really great pizza, it’s seldom the cheese or … More
How to Keep Your Pizzeria’s Wood Work Surface in Tip-Top Condition
Wood-work surfaces for pizzerias should not be washed in the conventional way, advises Tom “The Dough … More