by Tom Lehmann | Feb 27, 2013 | Uncategorized
How to prevent my pizza crust from bubbling in the oven? I hold a special place in my heart for bubbles and blisters on pizza crusts — because this was the first problem I ever worked on. To prevent them, what you need to concentrate on are dough temperature and...
by Tom Lehmann | Feb 3, 2013 | Uncategorized
Q: Can you please explain to me how to correctly season my new pizza screens? A: Pizza screens and many pizza pans should be seasoned before they can be used. Failure to do so will result in the pizza (crust) and the pan or screen becoming as one — not to mention a...
by Tom Lehmann | Oct 30, 2012 | Uncategorized
The Dough Doctor addresses making pizza with low protein flour Q: Our regular high gluten flour has gone through the roof cost wise. I’ve got an opportunity to buy some lower protein content flour at a much cheaper price. What do I need to do to allow me to use this...
by Tom Lehmann | Sep 10, 2012 | Uncategorized
Why is oil or shortening used in pizza crust production? Oil or shortening, in general, seem to be those ingredients used in pizza crust production that many know little (if anything) about — except that they are an integral ingredient. What oil actually does, to most...
by Tom Lehmann | Jul 11, 2012 | Uncategorized
How long can I keep my pizza dough in the cooler? Quite frequently the question arises: How long can I keep my pizza dough in the cooler? The second question: How can I keep it in the cooler for a longer time? To answer these questions, we need to understand some of...
