Author Archives: Tom Lehmann

Deep-Dish Pizza Dough

I’m a newcomer to the pizza business. I’ve been experimenting making a deep-dish pizza in addition to my regular thin crust pizza. The thin crust pizza comes out really well, but the deep-dish pizza is always too tough and chewy. What’s going on? The term “pizza flour” became synonymous with a strong, high protein flourMore »

Dessert Pizza Dough

How do I make a sweet tasting dough for a dessert pizza? You can modify your regular pizza dough for use in making a dessert pizza with the following changes: _    Replace the olive oil or vegetable oil in the formula with butter, or table grade margarine, at a level of 8 percent of theMore »

Dough for Grilled Pizza

I want to try my hand at grilled pizzas. I know the dough has to be extremely cracker-thin to do so, but I don’t know how to get my dough that thin without tearing it. To achieve a very thin dough characteristic, without the dough tearing during shaping, start off with a high-protein pizza flour.More »

Think Thin

2012 August: Think Thin

Tips for making the perfect thin-crust pizza Thin crust pizza is like the proverbial opinion — everyone has one, and theirs is the best. If you believe that your thin crust pizza is absolutely the best there is, take this opportunity to do something constructive like walk the dog, or empty your trash. Otherwise hangMore »

2012 August: Hearth Bake Dishes

2012 August: Hearth Bake Dishes

Yes, they really do work, but they only work as part of a baking concept. You can’t just use the disk and have your pizzas come out of the oven looking like they were baked in a deck oven. To make the Hearth Bake Disks work, you must make changes to your baking time, temperatureMore »

2012 August: STAND OUT

2012 August: STAND OUT

Q: We are planning to open our first store soon and we want to do something that will help to set us apart from the local competition. A: There are a number of things that you can do to set yourself apart from the other pizzerias in your area, here are a few of them:More »

2012 July: Dough Glossary for Starters

2012 July: Dough Glossary for Starters

From time to time I am asked a question about a term that I’ve used in one of my articles. As a result, I’ve come to discover that a lot of operators are not familiar with the terms that I just take for granted. To help bring everyone up to speed on some of theMore »

2012 July: Press Affect on Dough

2012 July: Press Affect on Dough

The way these two forming methods affect the dough and finished crust characteristics is quite significant. The sheeter tends to both put a lot of work/energy into the dough, sometimes even causing the dough to become tough and elastic like during the forming or shaping process. It also tends to de-gas the dough to someMore »

2012 August: Dough Shelf Life

2012 August: Dough Shelf Life

Quite frequently the question arises: How long can I keep my pizza dough in the cooler? The second question: How can I keep it in the cooler for a longer time? To answer these questions, we need to understand some of the basic mechanics of yeast fermentation along with a little physics 101. But first,More »

2012 August: Sticky Dough

2012 August: Sticky Dough

Question: Is there a good way to fix dough stickiness without drying it out? A sticky dough can indeed create a sticky situation. There are a number of things that can cause the condition, therefore there are a number of solutions to the problems. Some of the more common reasons for sticky dough and theMore »