Tag: In Lehmann’s Terms

This photo shows balls of dough on a tray.

Expert Tip: How to Correctly Add Ice to Your Pizza Dough

Born to Bake: A Fond Remembrance of Tom ‘The Dough Doctor’ Lehmann

This photo shows a slice being removed from a thin-crust cheese pizza.

Is Your Thin-Crust Pizza Too Tough and Chewy? Here’s What to Do

This photo shows nine dough balls arranged next to each other on a tray.

Why Temperature Control Is Essential to Keeping Dough Balls in Tip-Top Shape

This photo shows a pizza with a beautifully blistered crust being peeled out of a wood-fired oven.

How to Add More Oven Spring to Your Pizza Dough

This photo shows a batch of rolled dough balls placed on a wooden board, with a lot of flour sprinkled throughout.

What Are the Pros and Cons of Adding Eggs to Your Pizza Dough?

This picture shows a dough ball being shaped by a man's hands.

Everything You Need to Know About the Various Dough Forming Methods

This photo shows a vegetarian pizza with Mozzarella cheese, grilled zucchini, mushrooms, red onion, pepper and fresh basil. Italian pizza on wooden table background.

Why Does Your DELCO Pizza Turn Soggy, and What Can You Do to Prevent It?

This photo shows a thick-crust Margherita pizza that's heavy on the melted cheese.

Dough Tips: How to Achieve a Lighter and More Flavorful Thick-Crust Pizza

Dough Tips for Start-Ups: How To Calculate Bakers Percent

This photo shows two thin-crust pizzas, the most prominent one topped with sausage and pepperoni.

How to Eliminate or Minimize Snap-Back in Your Pizza Dough

Why Does My Pizza Keep Sticking to the Peel?