Cross-utilize your pizza dough for the win
The More You Dough A pizzeria’s greatest tool to establish their unique style and brand is in their…
News September 1
Latest In: Dough
Knead to Know: The Dough Doctor offers tips to keep dough from sticking to the peel
How to get the pizza off the peel without sticking What’s causing my pizza to stick to the…
News July 30
Knead to Know: Dough Doctor addresses refrigerated dough expansion
It’s Alive! Help! We are having a problem with our dough growing in the cooler. A: There…
News June 29
Dough Doctor: A Good Stretch
Dough Doctor answers your questions on stretching, sticky dough and temperature controls Q: I’ve heard you mentioned that…
News April 1
Knead to Know: Dough Doctor Tom Lehmann talks gum line — What causes it and what to do about it
What causes a gum line on pizza just below the sauce? A: They don’t call it the “dreaded…
News February 27
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
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: Constant Experimentation
How one young pizza maker uses different techniques to produce top-tier dough It’s hard not to notice that…
News November 1
Calculating Any Size of Pizza: Three (.14) is the Magic Number
How to calculate how much dough you need for ANY size of pizza Want to calculate the amount…
News October 1
Knead to Know: Above Par
The Dough Doctor dishes on par-baked crust Every once in a while, I receive a question about par-baked…
News September 1Featured
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