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Temperature Control
One commonly overlooked aspect of dough management is that of temperature control. Temperature, temperature, temperature — our life…
News September 7Temperature Essentials
Dough Mixing / Proofing Temperature Essentials Our Dough Doctor addresses dough, water temperatures By Tom Lehmann I’ve heard…
News September 7
Tough Dough
What causes pizza dough to become tough, and how can you avoid it in the future? Flour Protein…
News September 7Dough Doctor: Why Proof
Q: I am new to the pizza industry and I have read about “proofing” dough. Would you explain…
News September 7Par-Baked Pizza Dough
We’ve been tinkering with making a frozen pizza with a par-baked crust, but the finished crust comes out…
News September 6Sugar-free Dough
I’m interested in making a sugar-free crust. What are your suggestions for a sugar substitution? Well, before we…
News September 6Calzone Dough
Dough Uses Calzone Do I need to use a different dough for making my calzones? Tom Lehmann No,…
News September 6Chicago Deep Dish Style
One of my cookbooks on pizza, The Great Chicago-Style Pizza Cookbook, first came out in 1983. If my…
News September 6Featured
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