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: Tom Lehmann
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
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 11Featured
Latest Recipes
