Knead to Know: Pizza Dough Questions on water temperature and sticking pizza peels
Dough Doctor discusses water temp and pizza peels Q: Does the temperature of the water matter that…
News December 30
Latest In: Tom Lehmann
Knead to Know: Soft Sell
The Dough Doctor answers question about soft crusts, seafood pizzas and breakfast pies Q: My pizza dough gets…
News December 1
Knead to Know: Sticky Situation
How to correct a dough that is too wet and sticky Q: My dough feels fine after mixing,…
News December 1
Dough Doctor: Dough mixing made easier
The Dough Doctor breaks down dough mixing procedures I’ve noticed that the dough-making procedures used by many operators…
News March 1
Dough Doctor: Tough Sell — Causes of too tough, chewy crust
Q: What’s causing your crust to be too chewy? A: There are a number of factors that can…
News April 1
Dough Doctor: Clammy bottom pizza? There’s help for you yet
Solving a Soggy Pizza Crust Bottom Q: We are experiencing a clammy bottom on our pizza, but our…
News February 23
Dough Doctor Tom Lehmann takes a look at organic pizzas, local ingredients and artisan pizzas
Q: We have been getting some customer requests for natural or organic pizzas. Is there a way we…
News January 21
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
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 30Featured
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