The Dough Doctor addresses making pizza with low protein flour Q: Our regular high gluten flour has gone through the roof cost wise. I’ve got an...
Author Profile
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.
Tom Lehmann's Recent Articles
Oils Affect Dough
Why is oil or shortening used in pizza crust production? Oil or shortening, in general, seem to be those ingredients used in pizza crust production...
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...
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,...
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...
2012 August: Dough Shelf Life
How long can I keep my pizza dough in the cooler? Quite frequently the question arises: How long can I keep my pizza dough in the cooler? The second...
2011 December: Dough Doctor
Q: On my flour bags it says: “bleached, enriched and bromated.” What does this mean? A: The bleaching of the flour is done only to...