Frenchbread pizza: know the recipe!
Tom does it again with dough, bringing new recipes to show.
Tom does it again with dough, bringing new recipes to show.
Tom Lehmann investigates the problem of gel or ‘gum line’ just beneath pizza sauce.
Our expert of dough eases temperature woes.
What would you like to know about dough? Tom has answers.
Tom explains the equation of tastiness.
The dough doctor does it again with this issue’s Q & A.
Tom Lehmann, dough doctor talks take and bake pizza.
Dough Doctor talks dough. The more you know…
The Dough Doctor analyzes pizza’s surprisingly healthy nutritional content
How to keep a consistent browning on your crust and when you may need to use a dough conditioner
What is the benefit of using cornmeal and why does pizza dough need to be “undermined” compared to dough made for bread making?