Dough Doctor Tom Lehmann explores Chicago thick and thin-crust pizzas
The Dough Doctor on Making Chicago Thin Crust and Chicago Thick Pizza Chicago is perhaps best known for…
News September 25
Latest In: Dough Doctor
Dough Doctor: Preventing Bubbles on Pizza Crusts
How to prevent my pizza crust from bubbling in the oven? I hold a special place in my…
News February 27
2010 May: Dough Doctor
Q: Can you please explain to me how to correctly season my new pizza screens? A: Pizza screens…
News February 3
Working With Lower Protein Content Flour — Dough Doctor
The Dough Doctor addresses making pizza with low protein flour Q: Our regular high gluten flour has gone…
News October 30
Oils Affect Dough
Why is oil or shortening used in pizza crust production? Oil or shortening, in general, seem to be…
News September 10
Prep Peel and Dough: Best Release Agent
What is the best material to use as a pizza peel release agent? I’ve watched a lot of…
News September 102012 August: Dough Shelf Life
How long can I keep my pizza dough in the cooler? Quite frequently the question arises: How long…
News July 11
Dough Doctor: Express a dough formula in baker’s percentage
Why are pizza dough recipes/formulas expressed in percentages rather than in amounts? The easiest way to express a…
News June 1Featured
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