Tom Lehmann

Dough Doctor Tom Lehmann is a former director at the American Institute of Baking in Manhattan, Kansas and Pizza Today’s resident dough expert.



stretching pizza dough

March 1, 2017 |

Knead to Know: Snapped!

Common dough problem has plethora of causes Q: We have a continual problem with dough snap-back after placing it on the screen for baking. Is there anything that we can add to our dough to eliminate this problem? A: Dough snap-back, or dough memory, can be addressed in a number of different ways (which I’ll…Read More


January 1, 2017 |

Dough Doctor: Back to Basics

Create pan and thin-crust pizza with easy measurements Q: Can you help us develop a dough for a pan-style pizza as well as a thin-crust pizza based on 12.5 kilograms of flour? Additionally, can you show us how to make a pre-mix out of the dough formula? A: While you don’t provide any specific information…Read More


December 1, 2016 |

Dough Doctor: Half-baked Idea?

The Dough Doctor answers a question about the use of baking powder in pizza dough Q: I’ve heard that baking powder can be used in making pizza crusts. Is this true? A: Baking powder can and has successfully been used in making pizza crusts for many years. It has also been used in making yeast-raised…Read More


November 1, 2016 |

Dough Doctor: Loaded Questions

The dough doctor dishes on dough loading and oil absorption   Q: What is dough loading? A: Dough loading is really just another way of saying “X” amount of dough per square inch of surface area. We calculate the dough loading by dividing the weight of a dough ball used to make a specific size…Read More


October 1, 2016 |

Dough Doctor: Full-Court Press

Here’s how to get a dough press to work for you We bought a dough press but we have not been able to get our dough to press out well, as it keeps shrinking back after pressing. A:  There are a number of things that need to be addressed when formulating a dough that will…Read More


September 1, 2016 |

Dough Doctor: Time is of the Essence

How to determine optimal dough mixing time Q: How long should you mix your dough? A: This is a common question, and many years ago we conducted some fairly extensive testing to answer it. What we found is that the optimal mixing time of a dough is dependent upon a number of factors. Those include…Read More


August 1, 2016 |

Dough Doctor: Artificial sweetener and PZ-44

Q: Can I use an artificial sweetener in my dough to replace the sugar? A: It all depends on what function you want the artificial sweetener to have in your dough. Artificial sweeteners are not fermentable, so they will not support fermentation and neither do they make a significant contribution to the finished crust color….Read More


July 1, 2016 |

Dough Doctor: Breaking Down Baker’s Percent

100 Percent Sure Q: I see that most of the dough recipes that you talk about are in percent rather than in weights. How do I go about converting the percentages into ingredient weights? A: I get this question asked quite frequently so it never hurts to review it once again. The easiest way to…Read More


hand toss pizza dough

June 1, 2016 |

Dough Doctor: Hand vs. Pan

The Dough Doctor talks stuffed-crust pizza, pan rising Q: What’s the difference between hand-tossed dough versus pan-risen dough? A: This is a really interesting question that was directed at me recently. Dough that has been hand-tossed/stretched has much of the gas created during fermentation still entrapped within the dough structure. This results in a desirable…Read More


fast casual pizza oven

May 1, 2016 |

Dough Doctor: Fast-Casual Dough

The Dough Doctor takes a look at quick-baking dough I have been getting a number of requests over the past year on how to make pizzas for fast-casual concepts. First, we need to understand the concept, which is based on both the visual aspects of hand-made pizza combined with the fast service many of our…Read More