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.

finished dough temperature

June 1, 2018 |

Knead to Know: Getting Warmer

Temperature is the driver of fermentation, key to effective dough management While at Pizza Expo this year, I met with many pizzeria operators and discussed their ongoing dough problems. What I found was that, in a good many cases, the operators were not exercising any real control over the finished dough temperature. In fact, when…Read More

February 1, 2018 |

Knead to Know: Be a Sponge

The Dough Doctor answers your questions on the sponge process and mixing times Q: What is the sponge process and how does it fit into making pizza? A: In my last article I mentioned using the sponge and dough process in making frozen pizza dough for use in a pizza trailer, truck or any other…Read More

mobile pizza, food truck, pizza dough

December 1, 2017 |

Knead to Know: Where Do You ‘Dough’?

Tom Lehmann talks mobile dough production and solves a sticky dough problem In addition to our pizzeria we are adding a mobile pizza kitchen (trailer) to sell pizzas at various gatherings. We don’t want to mix dough in the trailer so we are thinking of freezing dough balls at our store for use in the…Read More

cormeal, pizza dough, dough skins

October 1, 2017 |

Knead to Know: A Little Rusty

Tom Lehmann talks mixing bowls, yeast and organic dough Q: I am just now in the process of buying equipment for my planned store. I’ve come across several mixers that I’m interested in, and I have seen one that has a bowl with a little rust in the bottom of it. should this be of…Read More

August 31, 2017 |

Knead to Know: Downward Spiral

Tom Lehmann talks oils, spiral mixers Q: What are the pros and cons of using a blended oil as opposed to an extra virgin olive oil? A: When used in making the dough or sauce, you don’t see any significant difference between a quality olive oil and a blended oil from a flavor or performance…Read More

thin pizza crust closeup

May 1, 2017 |

Knead to Know: Elevate Flavor

The Dough Doctor offers tips on improving your crust without breaking the bank Q: We just make a few pizzas a day for use at our bar. We use a frozen dough to make the crust and we find that the pizzas are just so-so, what can we do to make our pizzas better without…Read More

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