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
Latest In: Dough
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 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 1Featured
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