Author Profile

Tom Lehmann

Dough Doctor Tom Lehmann is a former director at the American Institute of Baking in Manhattan, Kansas and Pizza Today’s resident dough expert.

Tom Lehmann's Recent Articles

Oils Affect Dough

Oils Affect Dough

Why is oil or shortening used in pizza crust production? Oil or shortening, in general, seem to be those ingredients used in pizza crust production...

Sugar-free Dough

I'm interested in making a sugar-free crust. What are your suggestions for a sugar substitution? Well, before we go replacing the sugar, we've got...

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