Author Archives: Tom Lehmann

Herb Infused Dough

Herb Infused Dough When making a flavored crust, is there a rule of thumb for how much dried herbs to add to the dough? When adding either onion or garlic to the dough, you must be careful not to add too much. Both onion and garlic have a significant dough softening effect. So, keep theMore »

Par-Baked Pizza Dough

We’ve been tinkering with making a frozen pizza with a par-baked crust, but the finished crust comes out chewy and bland. What’s the problem? Pizza, as with most baked products, is always most flavorful when it comes fresh and hot out of the oven. That par-baked crust has actually been baked twice, once when itMore »

Gluten Free Dough

There is a malady called Celiac Disease and persons suffering from this disease have a very low tolerance to wheat proteins. This is not to be confused with persons having an allergic reaction to wheat proteins. In this latter case, even the most minute exposure to wheat proteins can result in a potentially life threateningMore »

Calzone Dough

Dough Uses Calzone Do I need to use a different dough for making my calzones? Tom Lehmann No, not really. Most pizza doughs will make a perfectly good calzone. But, there are some modifications to a pizza dough that will make it an even better choice for use in making calzones. Increase the fat contentMore »

Calzones

Calzones Calzones are easy — if you don’t have them, you’re missing out From time to time I get requests from readers asking for a dough formula suitable for making calzones. The truth of the matter is that while you can use a specific dough formula for making calzones, your regular pizza dough will workMore »

Sugar-free Dough

I’m interested in making a sugar-free crust. What are your suggestions for a sugar substitution? Well, before we go replacing the sugar, we’ve got to understand just what its functions in a pizza dough are. It can be used just to provide a nutrient for the yeast to feed upon. This can be important ifMore »

Well Mixed Dough

The easiest way to judge if a dough has been sufficiently mixed is by appearance. A properly mixed dough should have a smooth, satiny appearance. Mixing beyond what is required to give it this appearance is just extra wear and tear on your mixer. If the dough is under mixed, the result can be excessiveMore »

The Dough Doctor explains dough consistency

2012 September: Dough Doctor

For many operators, dough is the major challenge to making great pizza. Here, we will address some of the things that operators can do to produce consistent quality dough. Like so many other things in life, pizza dough performance can be typified by the old motto of “GI-GO” or “garbage in, garbage out.” Your doughMore »

Bread sticks Dough

I am a firm believer of keeping things as simple as possible. For this reason, I like to use my regular pizza dough for making breadsticks whenever possible. You can divide your pizza dough into small, 2-4 ounce pieces, form them into balls, and allow them to rest on a bench top for about 10More »