Author Archives: Tom Lehmann

2010 December: Dough Doctor

2010 December: Dough Doctor

Q: We are baking garlic knots in our air impingement oven, right along with our pizzas, but the bottom of the knots are getting too dark. Aside from pulling them out of the oven a little before they fully exit the oven, is there anything we can do that might correct this problem?    More »

2010 November: Dough Doctor

2010 November: Dough Doctor

Q: We are having a problem with our dough growing in the cooler.         A: There are a number of things that can result in the dough “blowing” in the cooler. The first cause could be excessive amounts of yeast in the dough. Most pizza doughs perform best when the yeast levelMore »

2010 October: Dough Doctor

2010 October: Dough Doctor

Q: I’ve heard you mention that the dough should be mixed to a specific temperature. Do you arrive at this temperature by varying the dough mixing time?       A: The finished dough temperature is varied by making adjustments to the temperature of the water added to the dough. Colder water results in aMore »

2010 August: Dough Doctor

2010 August: Dough Doctor

Q: We make our own dough as we have been for many years. We use an air impingement oven to bake our pizzas, but for some reason, we can never get the pizzas as crispy as we would like them to be. The edges are crispy, but the rest of the pizza leaves something toMore »

2010 June: Dough Doctor

2010 June: Dough Doctor

Over the years, I’ve written a number of articles on using baker’s percent to express a dough formula, but it never hurts to give a refresher course for those who have recently joined our ranks. A lot of time I hear: “Why can’t you just give me a dough formula with the weight of eachMore »

Dough Doctor: Clammy bottom pizza? There’s help for you yet

2010 July: Dough Doctor

Q: We are experiencing a clammy bottom on our pizza, but our conveyor ovens were just recently cleaned. Where should we start trouble-shooting? A: There is no escaping this one –– you have to begin trouble shooting with a thorough inspection of the oven. Cleaning the oven is one thing, but getting it put backMore »

2010 May: Dough Doctor

2010 May: Dough Doctor

Q: Can you please explain to me how to correctly season my new pizza screens?           A: Pizza screens and many pizza pans should be seasoned before they can be used. Failure to do so will result in the pizza (crust) and the pan or screen becoming as one — notMore »

2010 April: Dough Doctor

2010 April: Dough Doctor

Q: How can I calculate what the total cost of making my dough is? A: Many operators simply look at just the ingredient cost when costing their dough formula, but there are more costs involved in making our dough: ingredient cost; inventory cost; overhead and labor cost, just to name a few. It’s difficult toMore »