Author Archives: Tom Lehmann

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 »

2010 March: Dough Doctor

2010 March: Dough Doctor

Q: Can I get a different crust flavor by using brewer’s yeast instead of my regular yeast? A: The main difference between baker’s yeast and brewer’s yeast is tolerance to alcohol content. Brewer’s yeast has a slightly greater tolerance to alcohol than baker’s yeast, so it will produce about 1 percent more alcohol. This isMore »

2010 February: Dough Doctor

2010 February: Dough Doctor

Q: Do you have any suggestions for making a very quick and easy dessert item? A: Here’s one that I’ve made since the late 1960’s very successfully. It’s based on the calzone concept, except it is made with a fruit filling. Use your regular pizza dough and cut it into either six- or eight-inch diameterMore »

2013 January: Dough Doctor

2013 January: Dough Doctor

Q: We are making a thick-crust pizza but it doesn’t maintain any crispiness after we put it into the box. What can we do to make a crispier pizza? A: One of the most commonly encountered causes for a thick crust pizza to lack or loose crispiness is lack of sufficient bake. Sure, you canMore »

2012 December: Dough Doctor

2012 December: Dough Doctor

Q: Can you tell me how to make a light textured pan-style pizza? A: This is getting to be a more frequent request all the time. For many operators, thin-crust pizza has been their mainstay. But now it appears that more and more customers are requesting a thicker version of their longtime favorite, leaving someMore »

Better With Age / The Fermentation Process

Like other types of yeast leavened bread doughs, pizza doughs will benefit from fermenting for a period of time before using or baking it. Fermentation provides dough conditioning, making the dough easier to shape. It also reduces the propensity of the dough to bubble during baking, and it does wonders for the flavor of theMore »

Dough Technology

Technology is like the forces of Mother Nature –– you may or may not like it, but once it begins heading in your direction there isn’t much you can do about it. You can either embrace it or step aside and let it pass you by. Usually, embracing it is the way to go. ByMore »