If you experience problems with your dough as the seasons change, the solution is to establish a targeted finished-dough temperature.
Dough Information Center
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
Tom Lehmann: In Lehmann's Terms
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.
Food & Ingredients
How Local Water Affects Your Pizza Dough
Does local water influence the taste of the finished crust? Not as long as the water … More
Tom Lehmann: In Lehmann's Terms
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
Tom Lehmann: In Lehmann's Terms
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
Tom Lehmann: In Lehmann's Terms
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
Dough Information Center
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
Dough Information Center
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
Food & Ingredients
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
Food & Ingredients
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
Dough Information Center
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
