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Leavening Dough
Like other types of yeast leavened bread doughs, pizza doughs will benefit from fermenting for a period of…
News September 7
Retain a Crispy Crust
Question: We bake our pizzas at 600 F and they are crispy when they first come out of…
News September 7Is there a solution to sticky dough?
Question: Is there a good way to fix dough stickiness without drying it out? A sticky dough can…
News September 7
Temperature Control | Pizza Dough Consistency
Late Tom Lehmann, Dough Expert shares insights on how to control temperatures to create a more consistent pizza…
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 7
Emergency Dough: How to Fix Blown Pizza Dough
Oh no, my pizza dough is blown. What do I do? Have you ever had one of those…
News September 7Fermenting Dough
Like a fine wine, rum, bourbon or scotch whiskey, pizza dough is one of those things that just…
News September 7Featured
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