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
Latest In: Dough
Dough Doctor: Take-and-bake formula
Q: This might seem like a rather basic question, but how do you make a decent take-and-bake pizza?…
News January 7
Pizza Industry Expert Big Dave Ostrander talks take-and-bake pizza instructions
Q: I’m tinkering with adding a take-and-bake component to my pizzeria, but it makes me nervous because I…
News October 24
The Pizza Guy’s Ciabatta
Print The Pizza Guy's Ciabatta Author: Pizza Today Recipe type: dough/breads Ingredients PRE-FERMENT (BIGA) 18 ounces of day-old dough…
Recipes August 20Big Daves Pan Pizza Dough Recipe
Print Big Daves Pan Pizza Dough Recipe Author: Pizza Today Recipe type: dough Ingredients 2½ pounds vegetable oil 16…
Recipes August 8Puddica for the Pizzeria
Print Puddica for the Pizzeria Author: Pizza Today Recipe type: dough/breads Ingredients 2 pounds Yukon Gold Potatoes, whole ½…
Recipes August 8
Dough Doctor Tom Lehmann takes on common causes of a gum line
What cause pizza gum line? How to avoid gum line in pizza. In last months’ Dough Doctor article…
News June 26
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
Dough Doctor: How sugar affects dough
Some pizza doughs are made with sugar, and others are made without. Typically, we find that dough destined…
News October 30Par-Baked Pizza Dough
We’ve been tinkering with making a frozen pizza with a par-baked crust, but the finished crust comes out…
News September 6Featured
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