A look at New York Style Pizza, the most popular dough style in America It is estimated that 70 percent of the pizza consumed nationally is based on the New York-style pizza that evolved in response to the product’s equipment and cultural differenc...

How the famed Chris Bianco mixes local and distant grains to achieve pizza perfection Chris Bianco has been atop the pizza world for two decades. He started humbly, baking pies in a nondescript Phoenix grocery store. What elevated him to one of the w...

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 thinkin...

The importance of fermentation Perhaps one of the most significant trends for pizza makers in recent years has been the experimentation with different fermentation techniques. In “The Bread Bakers Apprentice,” Peter Reinhart states that “fermen...

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 th...

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 ...

Your dough is the foundation of your business and flour is the heart of your dough. One of the questions I’m asked most frequently is: “What type of flour should I use?” To determine the best answer, some questions must first be asked. First th...

Q: I’m in the planning stages for my first pizzeria and I would like to know the options for holding dough balls in the cooler? A: The options for dough ball storage in the cooler are as follows: Dough boxes are probably the most popular method. Th...

How the autolyse method can improve your dough In today’s hyper competitive market consumers are much more knowledgeable and demanding. This has been great for our industry because it has caused us to look outside of our own insular world for metho...

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 pizza...

If you offer dine-in, you already know that the servers you employ are brand ambassadors that completely make or break the experience your customers have within your four walls. No matter how great the food and ambiance happen to be, a bad experience...

Once you understand your core ingredients, you can step into variations Flour, water, salt and yeast are the basic ingredients of pizza dough. Mastery of these fundamental components can produce exemplary results and has served Neapolitan pizza maker...