Dough Doctor Tom Lehmann takes a look at organic pizzas, local ingredients and artisan pizzas

Dough Doctor Tom Lehmann takes a look organic pizzas, local ingredients and artisan pizzas

Q: We have been getting some customer requests for natural or organic pizzas. Is there a way we can do this economically? A: The words “natural” and “organic” are consumer buzzwords in the food industry. There have been supermarkets, delis and restaurants developed to cater to this market niche. The interesting thing about natural orMore »

Dough Doctor: Take-and-bake formula

Takeandbake dough skin

Q: This might seem like a rather basic question, but how do you make a decent take-and-bake pizza? A: Several years ago take-and-bake pizzas appeared to be something of a novelty item, but today the novelty has worn off, and take-and-bake pizza has gone mainstream with even some of the big-box store chains beginning toMore »

Whole Grain Dough Done Right

wheat crust margherita pizza

There has been a continued interest in developing more foods containing whole grains over the past several years. Part of that interest stems from the fact that whole grains are now a part of every school-age child’s life, so children are becoming more accepting of products made from whole grains. Another significant factor in theMore »

Dough Doctor Tom Lehmann calculates party-sized pizza

Tom Lehmann

Q: We are planning to offer a party size pizza that will be baked on an 18-inch x 26-inch sheet pan. What is the best way to figure out how much dough and toppings we will need to use? A: The best way to calculate dough, sauce and cheese amounts for any size and pizzaMore »

Dough Doctor Tom Lehmann explores Chicago thick and thin crust pizzas

chicago style thick crust pizza

Chicago is perhaps best known for its deep-dish pizza, that ooey, gooey, cheesy, saucy concoction served in round pans (read on for more on creating this type of crust). But a rise in what is known as Chicago thin-crust is gaining popularity. This cracker-like pizza is less about the toppings and more about the dough.More »

Dough Doctor: Baker’s Percent

2012 January: Dough Doctor

Some people have accused me of making my dough formulas too complex and difficult to make because I insist upon giving the ingredient amounts in percentages. Actually, they’re given in what is called “baker’s percent”. I must admit, I’m guilty as charged, but before you condemn me, allow me to plead my case for usingMore »

Dough Doctor Tom Lehmann takes a look at forging a single store in the pizza industry

dough ball

Q: Is there still room in the pizza industry for an independent to get started? A: To answer your question in one word, yes. Pizza is a constantly evolving food that has great appeal to a very high percentage of our population across all age categories, and for the most part all ethnic backgrounds. InMore »

Dough Doctor Tom Lehmann takes on common causes of a gum line

Dough Doctor Tom Lehmann takes on common causes of a gum line

In last months’ Dough Doctor article we began discussing the causes for the development of the “dreaded” gum line. This month, we take a look further. Check out some common causes and how to remedy the problem: Failure to cross stack the boxes of dough as they are placed into the cooler. Cross stacking theMore »

Dough Doctor Tom Lehmann talks gum line causes and how to prevent it

DOUGH DOCTOR TOM LEHMANN TAKES A LOOK AT WHAT CAUSES A GUM LINE AND HOW TO PREVENT IT

What causes a gum line just below the sauce? A: They don’t call it the “dreaded gum line” for nothing. A gum line can be caused by a number of different things, and some of them are inter-related, but the “kicker” is that it won’t go away until you address the causative factor. This isMore »

Dough Doctor: Dough mixing and pizza ovens

2013 May: Dough Doctor

Q: How do I know when my pizza dough is properly mixed? A: Most pizza doughs as we know them are under mixed in regard to full gluten development. The only real exception is commercially made frozen pizza dough which is almost universally mixed to full gluten development. For the retail operator, though, a doughMore »