Author Archives: Tom Lehmann

Working With Lower Protein Content Flour

Q: Our regular high gluten flour has gone through the roof cost wise. I’ve got an opportunity to buy some lower protein content flour at a much cheaper price. What do I need to do to allow me to use this lower protein flour? A: I’ve been asked this question numerous times, and my stockMore »

Flour Protein

Flour protein is probably the most misunderstood thing about pizza making. For many of us our definition of flour is “pizza flour.” The prevailing thinking is that ‘If I’m making pizza, I need pizza flour to make it with.’ Well, not exactly. You see, pizza flour came about in the mid to late ’50s whenMore »

Dough Doctor: How sugar affects dough

2013 March: Dough Doctor

Some pizza doughs are made with sugar, and others are made without. Typically, we find that dough destined to be baked at high temperatures is made without any added sugar, while those that will be baked at lower temperatures (425 to 450 F) will contain at least some sugar to assist in crust color development.More »

Dough Doctor: How does oil affect dough?

Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finished crust, providing anything from a neutral flavor to characterizing flavor. ForMore »

Using Same Day Dough

Three years ago we did a study to answer this very question. We found we could use the dough on the same day, if we allowed the dough to ferment for two hours after it was mixed and formed into balls. With fermentation times of less than two hours the dough exhibited a pronounced tendencyMore »

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 »

Dough Doctor: Pizza Pans

Photo by Josh Keown

Q: I’m getting ready to open my first store soon and I’m looking at the different pizza pans that are available. The anodized finish pans are more expensive than the bright, spun aluminum pans. Are they really worth the extra cost? A: In my humble opinion, yes, the anodized finish pans are worth every pennyMore »

Flour Cost Cutting

There is nothing that can be done that I am aware of. Yes, there are a host of different flour types that you can replace a portion of the wheat flour with, such as spelt flour, rice flour, amaranth flour and buckwheat flour, but all of these options are actually more expensive than wheat flour,More »

Take N Bake Pizza

Take and bake pizza has finally grabbed the attention of mainstream operators and questions abound on how to make take and bake pizzas. They are really not that difficult to make as evidenced by the fact that some operators don’t do much more than just dress a dough skin placed on a piece of parchmentMore »

Cooking Pizza Sauce

Question: Should I cook or not cook my pizza sauce? Answer: Okay, this doesn’t address dough, but it is a common question nevertheless. I can’t tell you not to cook your sauce, but I can give you some reasons why I personally wouldn’t want to cook my sauce. 1) Cooking the sauce does release flavors, butMore »