Tag: In Lehmann’s Terms

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?

Is Undermixing Pizza Dough as Bad as It Sounds?

This photo shows a line of three dough balls on a dark gray table.

What to Do When Your Pizza Dough Comes Out Wet and Sticky

How to Achieve the Right Pizza Dough Temperature