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
Latest In: Dough
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 1
Spinach Pide (Pee-DAY) Flatbread
Get the Spinach Pide, (Pee-DAY) Flatbread recipe This is a Turkish flatbread made in hot ovens. It is…
Recipes August 1
Ciabatta with old dough starter (Pâte Fermentée)
Get the Ciabatta with old dough starter (Pâte Fermentée) recipe Ciabatta is the Italian “Slipper” bread because of…
Recipes August 1
Knead to Know: Going for Gold
Competition Dough with Laura Meyer This generation of pizza makers views pizza competitions as a proving ground for…
News August 1
Baking Breads: The Grateful Bread
Baking flatbreads and breads in your pizzeria In 1980, I had a job as a short-order cook working…
News August 1Featured
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