Author Archives: Tom Lehmann

The Dough Doctor examines ovens’ effects on dough

2012 May: Dough Doctor

An interesting question came across my desk asking how the physical attributes of an artisan pizza would be affected by baking the same pizza in different types of ovens. Let’s take a look and see how a New York-style thin-crust pizza might vary when baked in the different types of ovens. Since this is aMore »

2012 March: Dough Doctor

2012 March: Dough Doctor

Q: We get a lot of requests for a whole-wheat pizza, but all of our attempts to make one end up with dry, hard texture and poor flavor. What is the secret to making a good whole-wheat crust? A: Like so many other things in life, once you know the secret, it really isn’t allMore »

The Dough Doctor takes a look at modern mixers

2012 January: Dough Doctor

Q: Our mixer finally crashed and we got a 40-quart vertical cutter mixer (VCM) to replace it. How does this mixer compare against our old 80-quart mixer? A: The first thing to know about the VCM is that it has a much higher mixing speed. The two-speed models mix at 1750 RPM at low speed andMore »

2011 December: Dough Doctor

2011 December: Dough Doctor

Q: On my flour bags it says: “bleached, enriched and bromated.” What does this mean? A: The bleaching of the flour is done only to remove its yellow pigments, making it brighter and whiter in color and appearance. Aside from that, there is no other importance to bleaching the flour. Today, much of the flourMore »

2011 November: Dough Doctor

2011 November: Dough Doctor

Q: In looking at different methods of dough management, some call for allowing the dough balls to rest at room temperature for an hour or more, while others say to take the dough directly to the cooler without any room temperature rest period. Does it really make a difference? A: Yes, it does make aMore »

2011 October: Dough Doctor

2011 October: Dough Doctor

Our mixer finally crashed and we got a 40-quart vertical cutter mixer (VCM) to replace it. How does this mixer compare against our old 80-quart mixer? A: The first thing to know about the VCM is that it has a much higher mixing speed. The two-speed models mix at 1750 RPM at low speed andMore »

2011 August: Dough Doctor

2011 August: Dough Doctor

TIP: Be sure to use a wood or wood laminate peel for your prep peel. The metal blade peels are best reserved for use as oven peels. We bake in a deck oven and we are presently baking on aluminum screens because when I use a peel to bake on the deck, the dough endsMore »

2011 July: Dough Doctor

2011 July: Dough Doctor

I’ve heard that there is a way to calculate the amount of dough needed to make any size of pizza. Can you explain how this is done? A: What you are referring to is the use of our old friend “pi” to calculate the surface area of a circle, and then using that number toMore »