Tom Lehmann's Recent Activity

  1. Tom Lehmann replied to the thread Wow ovens.

    Air impingement ovens control both top and bottom bake by adjusting the amount of air flowing to the top or bottom of the oven through...

    Oct 19, 2018 at 12:18 PM
  2. Tom Lehmann replied to the thread Crust density.

    I would suggest stepping down in protein content to address the toughness issue, then you have two options to achieve a more open crumb...

    Oct 16, 2018 at 4:10 PM
  3. Tom Lehmann replied to the thread Par-baked and self-rising pizza crust commercial manufacturers.

    Anon; TNT Crust/Port City Bakery, Drayton Foods, and Little Lady Foods are three of the major players that immediately come to mind. Tom...

    Oct 16, 2018 at 1:28 PM
  4. Tom Lehmann replied to the thread Crust density.

    When pressing the dough balls into skins, what type of press are you using? Hot press or cold press? If hot pressed is the die heated on...

    Oct 16, 2018 at 1:22 PM
  5. Tom Lehmann replied to the thread Signature Pizza AKA: "Owner/Shop Specialty Pie".

    Ohhhh, love the kimchi! I refer to it as Korean sour kraut! Good stuff :) Big Dave (Ostrander) used to make a great Ruben pizza using...

    Oct 15, 2018 at 10:58 AM