Author Archives: Tom Lehmann

Oils Affect Dough

Oil or shortening, in general, seem to be those ingredients used in pizza crust production that many know little (if anything) about — except that they are an integral ingredient. What oil actually does, to most people, is somewhat of a mystery. Lets see if we can uncloak that mystery and unveil the reasons whyMore »

Dough Ball Weights

I’m just getting started in the pizza business and would like to know how to determine the correct dough weight for each of my pizza sizes. Pick a size (any size will do). Personally, I like to work with a 12-inch pizza, or something close to it. Next, calculate the surface area using Pi XMore »

Prep Peel and Dough

I’ve watched a lot of people make hand-tossed pizzas, and I see that some people use plain flour and others use corn meal on their peels to help slide their pizzas into the oven. What is the best material to use as a peel release agent? A good many things are used to help releaseMore »

Sizing Dough

Dough Handling Sizing Dough for 18- and 36-inch Pizza By Tom Lehmann When it comes to sizing, do you need to change your dough recipe depending upon how big the crust or pizza is going to be? What if we wanted to offer an 18- or 36-inch pizza? Because our pizza crust will always haveMore »

Tough Dough

There are a number of things that can cause a pizza crust to become excessively tough or chewy. The tough and chewy stage is set when a high protein (very strong) flour is used to make the dough. Pizza crusts made with a high-protein flour of 13 percent or more can have a wonderfully lightMore »

Dough Proofing

If your thick crust doesn’t have a light texture, you likely are not proofing the dough properly. Proofing is the act of allowing the dough to rise after it has been formed. This is the final processing step before baking. During proofing, dough is aerated, which leavens it and creates a thicker, more tender andMore »

Dough Snapback

Dough Snapback

Did you ever feel like you were in a “tug of war” with your pizza dough? You form or stretch it out to 12 inches in diameter and before you can say “Mozzarella cheese”, then it magically assumes the rather unwanted shape of a 10-inch pizza skin. Now you enter into the game of stretchingMore »

Cooler Effect on Dough

While yeast is a simple, single cell organism, what it does in a dough is rather complex. In addition to the yeast feeding on available carbohydrates, producing acids, carbon dioxide and alcohol as byproducts, the yeast also provides a source of enzymes such as amylolytic and proteolytic that break-down starches and proteins respectively. Initially, whenMore »

Retain a Crispy Crust

Question: We bake our pizzas at 600 F and they are crispy when they first come out of the oven, but they soon turn soft and chewy. What can we do to keep our pizzas crispy longer Answer: Three things come to mind that might be causing your problem. The first is the use ofMore »

Dough Doctor: Why Proof

Q: I am new to the pizza industry and I have read about “proofing” dough. Would you explain what this is and why it’s done. A: Proofing, or rising, is done primarily to allow the dough to achieve a greater height, or lightness than it would if it were taken directly to the oven withoutMore »