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Dough 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 Pizza
One of my cookbooks on pizza, The Great Chicago-Style Pizza Cookbook, first came out in 1983. If my…
News September 6Foccacia Production
Lost Art Focaccia is a good way to “wow” customers The genesis of the flatbread called focaccia is…
News September 6Gluten Free Dough
There is a malady called Celiac Disease and persons suffering from this disease have a very low tolerance…
News September 6Herb Infused Dough
Herb Infused Dough When making a flavored crust, is there a rule of thumb for how much dried…
News September 6Featured
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