If you experience problems with your dough as the seasons change, the solution is to establish a targeted finished-dough temperature.
Q: I’ve heard you recommend that the yeast not be put into the water with the salt … More
Blown dough is the bane of every pizzaiolo's existence, but there is a quick solution that should work anytime you need it.
Does local water influence the taste of the finished crust? Not as long as the water … More
Once your ingredients are well-incorporated into the dough, you can stop mixing right then and there. … More
In this timeless article republished from 2018, the late Tom “The Dough Doctor” Lehmann explained the … More
If you make mistakes in preparing refrigerated dough for your pizza, your oven tender will develop … More
If you’re using a dough press, you’ll need to start with a very soft and relaxed … More
If your pizza sticks to the peel when you put it in the oven, you might … More
If you don’t cross-stack your pizza dough boxes in the cooler, you’re likely to end up … More
When we hear a pizza aficionado describing a really great pizza, it’s seldom the cheese or … More
Wood-work surfaces for pizzerias should not be washed in the conventional way, advises Tom “The Dough … More